Jiffy Cornbread Beef Casserole Recipe Recipe For Stuffed

JIFFY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat and pour in oil. Saute onion in oil until browned, 5 to 10 minutes. Set aside. In the same skillet over medium heat, saute the ground beef for 5 to 10 minutes, or until browned.
• Place a layer of potatoes into a lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste and then spread a layer of ground beef over the potatoes, followed by a layer of onions.
• Repeat layers, ending with potatoes. In a medium bowl, combine the soup with the water. Mix well and pour over the casserole mixture. Sprinkle with paprika to taste.
• Cover pan and bake in preheated oven for 1 hour.

BEEFY CORNBREAD CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and peppers over medium heat until meat is no longer pink; drain and set aside. In a small bowl, combine the cornbread mix, salt, baking soda, corn, milk, oil and eggs., Pour half in a greased 13x9-in. baking dish. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. , Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 40-45 minutes.

JIFFY CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 F. Grease your 1,5-2 quart baking dish with oil or butter. In a bowl beat eggs. To the same bowl add sour cream and mix well until smooth. Set aside.
• Pour melted butter into a large bowl. Add corn and cream-style corn, and mix well.
• To the same bowl add egg mixture and half of the shredded cheese and stir to combine.
• Stir in the muffin mix. Transfer to the baking dish and sprinkle with the remaining cheese.
• Bake for 50-60 minutes or until set in the center. Sprinkle with some thyme leaves (optional), serve and enjoy!

MEXICAN STUFFED CORNBREAD

Steps:

• Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
• Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
• Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
• Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
• Top with remaining cornmeal mixture.
• Sprinkle remaining 1 cup cheese on top.
• Bake at 350 for one hour.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
• In a large skillet, cook the beef over medium-high heat until it browns.
• Drain the beef, and add the taco seasoning per package directions.
• In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
• Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
• Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
• Sprinkle with half of the grated cheese and all of the green chilies.
• Spread the remaining cornbread mixture on top.
• Sprinkle with the remaining cheese.
• Bake for 35 to 40 minutes, until the cornbread is baked through.
• Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.

JIFFY® CHILI CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
• Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
• Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
• Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.