Mexican Cornbread Casserole Recipe 465

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.

MEXICAN CORNBREAD CASSEROLE

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.

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.

THE PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Take a 9-by-13 inch casserole dish and grease it with butter.
• Heat the olive oil in a skillet over medium-high heat. Saute the onion and red bell pepper for 5-7 minutes, or until softened. Add ground beef, garlic, Rotel tomatoes, cayenne pepper, chili powder, black pepper, and salt. Cook until the meat is well browned and crumbly.
• Add corn into the beef mixture and allow it to defrost for about 3 minutes. Drain and discard the fat. Add about ¼ of the grated cheddar cheese and mix well.
• Pour your meat sauce into the casserole dish. Cover the meat with a thin layer of salsa.
• Mix the cornmeal, salt, and baking soda in a large bowl. Add the milk and eggs, stir until well incorporated.
• Pour the cornmeal mixture on the salsa layer and top it with the remaining grated cheddar cheese.
• Bake for about 30 minutes until the top is lightly browned.
• Take out your casserole and allow it to cool for about 5 minutes before serving.
• You may top it with your favorite taco toppings and enjoy.

MEXICAN CORNBREAD CASSEROLE

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.

MEXICAN TURKEY CORN BREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
• Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
• Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

HABANERO HONEY SWEET CORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
• Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
• Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
• Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.