skillet-baked mexican cornbread casserole
Quick and easy with great flavor.
No Image
prep time
20 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 package yellow cornbread mix
- 1 package mexican cornbread mix
- 1 pound lean ground beef, cooked and drained on paper towels
- 1 package 8-oz pkg. colby/monterrey jack cheese blend, shredded and divided
- 1 can 14.5 oz. can mexican-style tomatoes, drained
- 1 can 14.5 oz. can ranch-style beans, drained
- 1 medium can mexi-corn with red/green peppers
- picante sauce or salsa
How To Make skillet-baked mexican cornbread casserole
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Step 1In a large bow, combine both packets of cornbread mix and make according to package directions.
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Step 2In a deep cast-iron skillet, pour in half of the cornbread batter. Add browned and drained ground beef over the top of the batter. Sprinkle approx. 4 oz. of the cheese over the beef.
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Step 3Drain the tomatoes, beans and corn and then layer, one by one, over the top of the cheese.
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Step 4Pour the remainder of the cornbread mixture over the top and spread it to cover ingredients underneath. Add remaining cheese on top and bake for 30 minutes at 400 degrees F.
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Step 5Cut and serve slices with picante or salsa and a dollop of sour cream.
- 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!
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