Mexicancornbreadcasserole Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
• Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
• Bake in the preheated oven until browned on top, about 30 minutes.

Steps:

• Brown together the ground beef, onion and jalapeno pepper; drain well.
• In a bowl mix together the cornbread ingredients.
• Lightly spray a 13 x9 in baking dish with Pam.
• Pour 1/2 of the cornbread mixture into prepared dish.
• Top with the meat mixture then sprinkle on the cheese to cover.
• Pour the remaining cornbread mixture on top.
• Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

Steps:

• Preheat oven to 425 F degrees.
• Grease"9x13" baking dish.
• In large bowl combine cornmeal, baking powder, salt, milk, cream style corn, flour, sugar, eggs, and oil; Stir till blended.
• Layer:.
• Mixture- 1/2.
• Meat- 1/2.
• Onion- 1/2.
• Diced Green Chiles- 1/2.
• Cheese- 1 cup.
• Remaining Mixture- 1/2.
• Remaining Meat- 1/2.
• Remaining Onion- 1/2.
• Remaining Diced Green Chiles- 1/2.
• Cheese- 1 cup.
• Bake@ 425 F degrees for 30 minutes till golden brown.

Steps:

• Preheat the oven to 375˚. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
• Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to a 9-by-13-inch baking dish, smoothing it into an even layer.
• In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream.

Steps:

• Preheat oven to 350°F. Mix the first cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish. Sauté hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture. Mix the second box of Jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapeños. Pour the remaining cornbread mixture on top. Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.