stomach-friendly mexican cornbread casserole
(2 ratings)
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I got the basic recipe off another web site, and as Emeril says, I kicked it up a notch! :D My family loves this recipe and I am taking it to our Homecoming at Church too!
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(2 ratings)
yield
6 to 8
prep time
1 Hr
cook time
30 Min
Ingredients For stomach-friendly mexican cornbread casserole
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2 lbhamburger
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2 pkgtaco seasoning mix
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1 cancorn
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2 lgonions, chopped
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2 lgsweet peppers (green, red or yellow), chopped
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1 cancream style corn
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4eggs
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1 1/3 cmilk
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2 pkgjiffy corn bread mix
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6 slicecheese sliced (i use velveta)
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1 pkgshredded cheese(any kind you like)
How To Make stomach-friendly mexican cornbread casserole
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1Preheat Oven to 425 degrees.
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2In a skillet, add hamburger and taco seasoning mix. Brown and drain off fat.
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3Add peppers, onions and corn to hamburger. Set aside.
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4Combine eggs, cream style corn, milk and corn bread mix.Pour half into a greased 9 X 13 cake pan.
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5Spoon hamburger mixture on top of cornbread. Add cheese slices.
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6Pour remaining cornbread into pan. Add shredded cheese last 10 minutes of baking. Bake for 25 to 30 or until browned on top.
- 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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