sombrero casserole
(1 RATING)
This recipe is from the La Fiesta cookbook put out by the Junior League of McAllen, Texas. It is an absolute favorite of my family. It goes great with a few crackers and nice green salad.
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prep time
20 Min
cook time
20 Min
method
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yield
6-8 serving(s)
Ingredients
- 2 pounds ground beef
- 1 - onion, chopped
- 1 can red kidney beans
- 24 ounces chunky picante sauce
- 1 pound cheddar cheese, shredded
- 2 packages corn muffin mix
- 2 - eggs
- 1 - 1 1/3 cups milk, depending upon the instructions on your corn muffin mix
How To Make sombrero casserole
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Step 1Preheat the oven to whatever temperature your corn muffin mix is to be baked.
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Step 2Brown the ground meat & onion together.
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Step 3While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
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Step 4When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
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Step 5Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
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Step 6Sprinkle the cheese evenly over the meat.
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Step 7Spoon the corn muffin mix over all and carefully spread evenly.
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Step 8Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
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Step 9I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.
- 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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