Mexican Cornbread Casserole Recipe

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"Mexican" Cornbread Casserole

Mandy Nolen

By
@SouthernYankeeMom

So I don't like the traditional stuffing during Thanksgiving, so I tried to create my own and ended up making something that was more of a main dish than a side dish. It went over well with the family, and we make it when we are wanting something spicy! Easy to make and great leftovers!


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Rating:

Comments:

Serves:

6-8

Prep:

45 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 lb
chorizo (mexican sausage, mild or medium
1 can(s)
sweet corn, drained
1 can(s)
black beans, drained and rinsed
2 box
jiffy cornbread mix (or use your own)
1-2 can(s)
cream of poblano soup- or your favorite "cream of" soup. need enough for the mixture to "stick" together.
2 c
mexican blend shredded cheese
jalapenos
**you can also use rice instead of cornbread**

Directions Step-By-Step

1
Preheat oven to 350.
2
Mix and bake cornbread to package directions. Let cool then crumble.
3
Take chorizo out of casing, and cook until crumbly. Let grease drain off on paper towel.
4
Mix all ingredients together in a large bowl, add soup until the mixture sticks together.
5
Bake in a 9x13 pan for 30 minutes or until cheese is melted.
Enjoy!

About this Recipe

Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #caserole