Openfacemexicansloppyjoesovercornbread Recipes

OPEN FACE MEXICAN SLOPPY JOES OVER CORNBREAD

Open Face Mexican Sloppy Joes over Cornbread image

Another comfort food. Open face sloppy Joes on corn bread (with a few additions). It has a bit of a Mexican flare but still very mild. I also love to serve this with Mexican coleslaw, but the sloppy Joe's are great on their own. I even make this with ground turkey which has less fat, but that it is up to you. I like to serve over a spicy cornbread and top with some monterey jack cheese. It makes a great Saturday or Sunday dinner.

Provided by SarasotaCook

Categories Poultry

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 22

Ingredients

1 lb ground turkey
1/2 cup green pepper, diced
2 teaspoons minced garlic
1 celery rib, diced
1 small onion, diced
14 1/2 ounces diced Mexican tomatoes
8 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 pinch sugar
1 teaspoon cumin
1 teaspoon chili powder
salt
pepper
2 teaspoons olive oil to saute the vegetables and turkey
1 cup monterey jack cheese
3 scallions, fine chopped
2 (14 ounce) boxes Jiffy cornbread mix (or your favorite mix along with eggs and milk according to directions)
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup diced green chilis
1 cup monterey jack cheese

Steps:

Vegetables -- In a large saute pan, add the oil and bring to medium heat. Saute the celery, garlic, onion and green pepper until lightly sauteed.
The turkey -- once the vegetables are soft, add the turkey inches Saute until golden brown and vegetables are soft.
Add the tomatoes, sauce, and paste, seasoning, Worcestershire, salt and pepper to taste. And just let simmer 30-40 minutes.
Cornbread -- Mix the cornbread mix, the milk and eggs according to the box directions. Add the green chilies (lightly drained, I keep a little juice), seasoning and cheese. Bake according to directions. I like to use a 13x9" pan.
Cut the cornbread into squares and then serve Sloppy Joe sauce over the top. Garnish with grated cheese and scallions.
I love to serve with this with coleslaw or black beans or a simple green salad.

Nutrition Facts : Calories 630.4, Fat 25.4, SaturatedFat 9.7, Cholesterol 66.3, Sodium 1558.4, Carbohydrate 74.8, Fiber 8, Sugar 3.1, Protein 26.2

QUICK MEXICAN CORNBREAD

Quick Mexican Cornbread image

Make and share this Quick Mexican Cornbread recipe from Food.com.

Provided by Diana Adcock

Categories Quick Breads

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups self-rising cornmeal
1/2 cup self rising flour
3/4-1 cup buttermilk
2 eggs, beaten
1/4 cup corn oil
1/2 cup corn kernel
3 -4 green onions, diced
1/2 cup diced red pepper
1 -2 jalapeno, diced
1 cup sharp cheddar cheese, cut into smallish chunks

Steps:

Preheat ovent o 350 degrees.
Mix all ingredients together well.
Grease a cast iron skillet and pour in bread battter.
Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
**Selfrising flour=1 cup flour to 1& 1/2 t's baking powder to 1/2 t.
flour.
This works with corn meal as well.

HOT MEXICAN CORNBREAD

Hot Mexican Cornbread image

Make and share this Hot Mexican Cornbread recipe from Food.com.

Provided by Belly Up With Bob

Categories Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal (yellow or blue)
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beaten
1 cup green onion, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Steps:

Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
Put the oil in a skillet and heat over medium heat until hot.
Pour over cornmeal mixture in bowl.
Stir fast to melt cheese.
Pour mixture into hot skillet and top with remaining cheese.
Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 310.8, Fat 19.3, SaturatedFat 8.1, Cholesterol 86.9, Sodium 593.2, Carbohydrate 24.5, Fiber 2.2, Sugar 2.5, Protein 12.1

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