Creamy Tex Mex Cornbread Bake Recipes

EASY TEX MEX CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a large mixing bowl, gently stir the cornbread mix, corn, sour cream, sugar, and egg just until combined; spread into a greased 12-inch cast iron skillet or a greased 9x13 pan.
• Bake the cornbread mixture for 25-30 minutes, or until a knife inserted at the center comes out clean. (It may take longer for the cornbread to get done if using a 9x13 pan.) Using a fork, jab the warm cornbread all over the surface, then pour the enchilada sauce over the top.
• Meanwhile, in a skillet over medium heat, sauté the onions and bell peppers with the taco seasoning in a bit of oil until softened, approx. 3-4 minutes; add the garlic and cook an additional 30 seconds.
• Add the ground beef, continuing to cook and crumble the beef until it is fully cooked throughout; drain any fats that accumulate.Spread the ground beef mixture over the top of the baked cornbread; cover with foil or a lid.
• Bake the casserole for 10 minutes. Remove the cover and top with cheese; bake an additional 5-10 minutes.Serve at once, with your favorite toppings, such as diced tomatoes, green chilies, salsa, sour cream, etc.

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

MEXICAN CORN BREAD CASSEROLE

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.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

TEX -MEX CORNBREAD

Steps:

• 1. PREHEAT OVEN TO 450*GREASE AN 8IN.SQUARE BAKING PAN.
• 2. BEAT EGG IN LARGE MIXING BOWL,ADD REMAINING INGREDIENTS:BLEND WELL, POUR BATTER INTO PREPARED PAN.
• 3. BAKE FOR 25 TO 30 MIN.OR UNTIL GOLDEN BROWN. COOL IN PAN FOR 10 MIN . BEFORE SERVING..CORNBREAD WILL BE VERY MOIST.

EASY TEX MEX CASSEROLE

Steps:

• Preheat oven to 400*F
• In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
• Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
• Pour mixture into a 9x9 casserole dish.
• Prepare muffin mix according to package directions and spread on top of ground beef mixture.
• Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
• Serve immediately.