mexicana cornbread
As a colon cancer survivor, I am not supposed to eat but 18 oz. of red meat a month so I cook a lot of chicken but save my "meat cheats" for favorite dishes! And this is a favorite dish at my house! Instead of the Velveeta Cheese, you can use sliced American with 6 slices on bottom half and 6 slices on top half! Or use both! Adjust the amount of jalapeno according to how much heat you like! I have grandchildren around a lot and use less heat in cooking because the HOT lovers can always add more to their plates! HAHA!
prep time
35 Min
cook time
1 Hr 20 Min
method
Bake
yield
6 (if Poppy & I choose to share!) HA!
Ingredients
- 1 package martha white's mexican cornbread mix
- 1 can cream style corn
- 1 small onion, diced
- 3 cups velveeta cheese, shredded
- 1 small green chile, diced
- 1 - 2 - jalapenos, seeded & minced
- 1 pound ground chuck, cooked & drained
- - salt & pepper to taste
How To Make mexicana cornbread
-
Step 1Brown ground chuck in skillet and drain. Set aside.
-
Step 2Grease large dutch oven or ovenproof pot. Preheat oven to 350 degrees.
-
Step 3Mix cornbread package as directed. Add undrained can of cream style corn.
-
Step 4Pour half of cornbread mix into pot. Layer (in order) half of cheese, onions, ground chuck, green chiles, jalapeno, other half of cheese and pour the rest of the cornbread mix on top sealing to edges of pot. -
Step 5Bake for 1 hour and 20 minutes or until knife stuck in comes out clean. Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Main Dishes
Category:
Other Breads
Category:
Casseroles
Tag:
#Quick & Easy
Tag:
#For Kids
Keyword:
#Casserole
Keyword:
#Yummy
Keyword:
#texmex
Keyword:
#beef
Keyword:
#bread
Keyword:
#mexican
Keyword:
#quick easy
Ingredient:
Beef
Method:
Bake
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