"mexican" cornbread casserole
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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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yield
6 -8
prep time
45 Min
cook time
30 Min
method
Bake
Ingredients For "mexican" cornbread casserole
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2 lbchorizo (mexican sausage, mild or medium
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1 cansweet corn, drained
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1 canblack beans, drained and rinsed
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2 boxjiffy cornbread mix (or use your own)
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1-2 cancream of poblano soup- or your favorite "cream of" soup. need enough for the mixture to "stick" together.
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2 cmexican blend shredded cheese
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jalapenos
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**you can also use rice instead of cornbread**
How To Make "mexican" cornbread casserole
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1Preheat oven to 350.
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2Mix and bake cornbread to package directions. Let cool then crumble.
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3Take chorizo out of casing, and cook until crumbly. Let grease drain off on paper towel.
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4Mix all ingredients together in a large bowl, add soup until the mixture sticks together.
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5Bake in a 9x13 pan for 30 minutes or until cheese is melted. Enjoy!
- 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!
Categories & Tags for "Mexican" Cornbread Casserole:
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