sombrero casserole
(1 rating)
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This recipe is from the La Fiesta cookbook put out by the Junior League of McAllen, Texas. It is an absolute favorite of my family. It goes great with a few crackers and nice green salad.
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(1 rating)
yield
6 -8
prep time
20 Min
cook time
20 Min
Ingredients For sombrero casserole
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2 lbground beef
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1onion, chopped
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1 canred kidney beans
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24 ozchunky picante sauce
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1 lbcheddar cheese, shredded
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2 pkgcorn muffin mix
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2eggs
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1 - 1 1/3 cmilk, depending upon the instructions on your corn muffin mix
How To Make sombrero casserole
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1Preheat the oven to whatever temperature your corn muffin mix is to be baked.
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2Brown the ground meat & onion together.
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3While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
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4When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
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5Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
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6Sprinkle the cheese evenly over the meat.
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7Spoon the corn muffin mix over all and carefully spread evenly.
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8Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
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9I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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