Mexican Cornbread Cassreole

Name: Mexican Cornbread Cassreole
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 to 8
Cuisine: Mexican
Ingredients: 2 lb hamburger; 2 pkg taco seasoning mix; 2 onions, chopped; 2 sweet peppers (green, red or yellow), chopped; 1 can(s) corn; 1 can(s) cream style corn; 4 eggs; 1 1/3 c milk; 2 pkg jiffy cornbread mix; jalapeno peppers(i used pickled); 6 slice mexican velveta cheese; 1 pkg shredded cheese(your choice)

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By Teresa Parkins
@parkins73

This is a recipe I got off another site but I added my own touches to it and it is SO good! The whole family loves it! ? You can add more or less of the onions and peppers and cheese to your own tastes as well.

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

6 to 8

Prep:

1 Hr

Cook:

30 Min

Ingredients

2 lb

hamburger
2 pkg

taco seasoning mix
2

onions, chopped
2

sweet peppers (green, red or yellow), chopped
1 can(s)

corn
1 can(s)

cream style corn
4

eggs
1 1/3 c

milk
2 pkg

jiffy cornbread mix
·

jalapeno peppers(i used pickled)
6 slice

mexican velveta cheese
1 pkg

shredded cheese(your choice)
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How to Make Mexican Cornbread Cassreole

Step-by-Step

Preheat oven to 425 degrees.
In a skillet, put hamburger and 2 packages of Taco seasoning mix. Cook until brown and drain.
Add onions, peppers, and corn. Set aside.
Combine eggs, cream style corn, milk and Jiffy Cornbread Mix until moistened.
Pour half the cornbread mixture in a 9 X 13 greased pan.
Spoon hamburger mixture over cornbread. Add cheese slices.
Pour remaining cornbread over hamburger mixture.
Bake for 20 minutes and add shredded cheese. Bake an additional 10 minutes or until brown.