stomach-friendly mexican cornbread casserole

Name: Stomach-Friendly Mexican Cornbread Casserole
Prep time: 1 h
Cook time: 30 min
Yield: 6
Ingredients: 2 pound(s) hamburger; 2 package(s) taco seasoning mix; 1 can(s) corn; 2 large onions, chopped; 2 large sweet peppers (green, red or yellow), chopped; 1 can(s) cream style corn; 4 - eggs; 1 1/3 cup(s) milk; 2 package(s) jiffy corn bread mix; 6 slice(s) cheese sliced (i use velveta); 1 package(s) shredded cheese(any kind you like)

(2 RATINGS)

86 Pinches

Teresa Parkins

Ashford, WV

Updated on Aug 10, 2010

I got the basic recipe off another web site, and as Emeril says, I kicked it up a notch! :D My family loves this recipe and I am taking it to our Homecoming at Church too!

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prep time 1 Hr

cook time 30 Min

method ---

yield 6 to 8

Ingredients

2 pounds hamburger
2 packages taco seasoning mix
1 can corn
2 large onions, chopped
2 large sweet peppers (green, red or yellow), chopped
1 can cream style corn
4 - eggs
1 1/3 cups milk
2 packages jiffy corn bread mix
6 slices cheese sliced (i use velveta)
1 package shredded cheese(any kind you like)

How To Make stomach-friendly mexican cornbread casserole

Step 1

Preheat Oven to 425 degrees.

Step 2

In a skillet, add hamburger and taco seasoning mix. Brown and drain off fat.
Step 3

Add peppers, onions and corn to hamburger. Set aside.
Step 4

Combine eggs, cream style corn, milk and corn bread mix.Pour half into a greased 9 X 13 cake pan.
Step 5

Spoon hamburger mixture on top of cornbread. Add cheese slices.
Step 6

Pour remaining cornbread into pan. Add shredded cheese last 10 minutes of baking. Bake for 25 to 30 or until browned on top.
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