Rhondas Tex Mex Cornbread Casserole 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.

TASTY TEX MEX CHICKEN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet over medium high heat, melt the butter, adding the onion flakes. Whisk the flour into the butter, allowing flour to cook with the butter for 1-2 minutes, until it's rather tan in color. Remove the skillet from the heat, then whisk in the chipotle sauce, and 2 cups of milk. Add the broth, a little at a time until the sauce is smooth and nicely thickened, whisking constantly. (Keep in the mind that this sauce will thicken a bit more as it cools.)
• Meanwhile, place the vegetables and chopped, cooked chicken into a greased 9 x 13 baking dish. Pour the prepared sauce from the skillet over the vegetables and chicken.
• In a batter bowl, place both of the cornbread mixes along with the corn, sugar, green chilies, and Tex Mex seasoning; add just enough milk, a little at time, to make the cornbread batter a nice, thick consistency. Pour the prepared batter over all the ingredients in the 9 x 13 pan.
• Bake the casserole, uncovered, on the center rack of the oven for 35-40 minutes or until the cornbread topping is cooked throughout and golden brown on top; a knife just inserted into the center of the cornbread topping should come out clean. (Don't insert the knife past the cornbread topping or you will get down into the creamy part of the casserole and this will definitely stick to your knife, making you think the cornbread topping isn't fully cooked/done.)
• Let the casserole rest for 10 minutes before serving; garnish as desired.

CREAMY TEX-MEX CORNBREAD BAKE

Steps:

• Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.
• Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
• Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
• Bake at 400° for 20 to 25 minutes or until golden.
• Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.

TEX-MEX CORNBREAD

Steps:

• Combine flour, cornmeal, baking powder and salt; set aside. In another bowl, combine egg, corn, onion, peppers, buttermilk and 1-3/4 cups cheese. Stir corn mixture into flour mixture. Pour into a greased 10-in. ovenproof skillet. Bake at 350° for about 40-50 minutes or until bread tests done. Top with remaining cheese and remove from the oven.

MEXICAN CASSEROLE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
• Place a large skillet over medium-high heat. Brown beef and sausage; drain.
• Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
• Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
• Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.

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.

DONNA'S TEX MEX CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350.
• In large stock pot, brown meat with onion and bell pepper. Stir in seasonings and canned ingredients. DO NOT DRAIN CANS except mushrooms and olives.
• Leave to simmer on medium heat while preparing corn bread. Per my MIL's experience, add nearly twice the milk the package calls for, then spread a very thin layer of batter along the bottom of two 9x13 baking dishes.
• Dump in the contents of the stock pot, layer on the shredded cheese, then top with the remaining corn bread batter. Bake until corn bread is cooked through, about 30 minutes.
• Eat one today, freeze the other for later.
• ALTERNATIVE: Mix ingredients together and leave out the cornbread for an amazing chili/soup! We did this for the first time today and it was very good.

MRS. PATTI'S MEXICAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
• Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
• Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
• Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

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.