MEXICAN CORNBREAD CASSEROLE
You can make amazing Mexican Cornbread Casserole. It reheats so well.
Provided by Stephanie Manley
Categories Main Course
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 384 kcal, Carbohydrate 43 g, Protein 14 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 805 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE
Hello everyone, I hope you're doing well! I am pleased to share with you today this Pioneer woman Mexican cornbread casserole that is simple, easy, and delicious. It's the perfect weeknight meal when life is busy and you're short on time. Serve with tortillas for dipping, and dinner is ready.
Provided by Mohamed Shili
Categories Casseroles Main
Time 55m
Number Of Ingredients 9
Steps:
- Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn.
- Next, place half of the corn mixture in a greased 9x13 baking dish.
- Place the ground beef in a large nonstick skillet over medium-high heat and brown it.
- Add 1 packet of taco seasoning (plus any water indicated on the package), and simmer until the meat is thoroughly cooked.
- Mix in the Rotel tomatoes, then transfer the ground beef mixture to a baking dish. Top the ground beef with half the cheddar cheese then sprinkle the remaining corn mixture on top.
- Now, spread the remaining cheddar cheese on top of your casserole then bake it for about 35-40 minutes at 350 degrees F.
- Take the casserole out of the oven and allow it to cool for 5 minutes to set before cutting and serving.
- Top it with your favorite taco toppings if you like.
Nutrition Facts : Calories 475.9 cal
MEXICAN CORNBREAD CASSEROLE
I can't remember where I got this recipe but have had it for years. I always make this when I have cooked a big pot of pinto beans and ham. It's a nice change from your standard cornbread. My husband does not like cornbread or anything with cornmeal but always looks forward to me making this when we have beans. I have made it often and always get lots of compliments.
Provided by Anita Harris
Categories Breads
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
MEXICAN CORN CASSEROLE
A combination of corn, tomatoes, and black beans in a cheesy creamy sauce makes a wonderful addition to any meal.
Provided by Lori
Categories Side Dish Casseroles Corn Casserole Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place cream cheese and butter in a 8x8-inch casserole dish. Heat in microwave in 2-minute intervals until melted; stir until smooth.
- Mix black beans, tomatoes, Mexican-style corn, and white corn into the cream cheese mixture.
- Bake casserole in the preheated oven until bubbling, about 20 minutes. Stir 1/2 cup Cheddar cheese into casserole until incorporated; top with jalapeno peppers and remaining 1/2 cup Cheddar cheese.
- Bake until cheese topping is melted and bubbling, 3 to 5 more minutes.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 16 g, Cholesterol 62.2 mg, Fat 21.4 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 13.3 g, Sodium 632.9 mg, Sugar 0.7 g
MEXICAN CORNBREAD CASSEROLE
My mother-in-law shared this recipe with me many years ago and it has been a HUGE hit with family, friends, and co-workers.
Provided by Capncrunch
Categories One Dish Meal
Time 45m
Yield 1 9x13 casserole
Number Of Ingredients 13
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.
Nutrition Facts : Calories 4028.1, Fat 223.9, SaturatedFat 91.1, Cholesterol 1002.9, Sodium 8340.6, Carbohydrate 322.4, Fiber 19.7, Sugar 47.9, Protein 193
EASY MEXICAN CASSEROLE
This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.
Provided by ANDREALF63
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g
MEXICAN CORNBREAD CASSEROLE RECIPE - (4.6/5)
Provided by HyzQueen
Number Of Ingredients 8
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.
MEXICAN CORN CASSEROLE
This satisfying side dish resembles an old-fashioned spoon bread with zip. My family and friends agree this recipe really dresses up plain corn. It's a convenient dish to transport to a potluck. - Laura Kadlec, Maiden Rock, Wisconsin More Mexican Side Dishes
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired.
Nutrition Facts : Calories 316 calories, Fat 21g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 570mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.
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