Mexican Cornbread Casserole 

I have lots of tasty Mexican dishes to share will y’all and my husband has been asking for this one. So I suppose we will start here! My husband and I both share a deep love for food! We spend lots of time in the kitchen creating and experimenting with recipes. It’s not uncommon for us to spend a date night cooking together in our own kitchen while sipping cocktails. Kris often says to me that I was Mexican in another life because he loves so many of the Mexican dishes I create.

This casserole is easy, quick and full of flavor! I have boat loads of cherry tomatoes coming out of the garden right now as well as jalapeños so it is a good way to use up some of those as well! I had beautiful tasty cilantro in the garden early this summer, until a pesky gopher ate the majority of it! So that explains the pitiful looking cilantro well the hot 90 degree NC weather hasn’t helped either.
 

Ingredients: 

2 lbs of ground hamburger 

1 yellow onion 

2-4 cloves are garlic 

3 jalapeños seeded and chopped 

1 jalapeño sliced (optional) 

1 can of black beans 

1 can of corn 

2 cups of cherry tomatoes (you can use any kind of tomatoes)

2 boxes of corn bread mix 

2 eggs

3/4 cups of milk

2 tbsp of taco seasoning 

Fresh cilantro to garnish


Heat olive oil in a pan over medium heat. Add chopped onions, garlic and chopped jalapeños to pan and continue cooking for 2 to 3 minutes. Add ground hamburger and taco seasoning and stir until it is cooked throughout. 

Then add corn, black beans, tomatoes, sliced jalapeños, taco seasoning to the pan and continue cooking for about five minutes. While that is cooking in a bowl add both boxes of cornbread mix, eggs and milk stir together until all three ingredients are completely incorporated.

Preheat oven to 375 degrees. Take meat mixture off heat. Grease a baking pan and pour the meat mixture into the pan, Leveling it out so it is even.


Take the corn bread mixture and pour over the meat mixture. You don’t want to see any of the meat mixture when your layering the cornbread mixture on top. Place in the oven and cook for 30-35 minutes or until the edges of the corn bread have browned. Let set for 10 mins before serving. 

Cut into squares and serve hot with a dollop of sour cream and diced jalapeños, tomatoes and cilantro. Oh, and don’t forget your margarita! Cheers!

Grow it. Pick it. Cook it. Eat it.

Chantelle


  

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