Stomach-Friendly Mexican Cornbread Casserole

Stomach-friendly Mexican Cornbread Casserole

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Teresa Parkins

By
@parkins73

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6 to 8
Prep:
1 Hr
Cook:
30 Min

Ingredients

  • 2 lb
    hamburger
  • 2 pkg
    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 c
    milk
  • 2 pkg
    jiffy corn bread mix
  • 6 slice
    cheese sliced (i use velveta)
  • 1 pkg
    shredded cheese(any kind you like)

How to Make Stomach-Friendly Mexican Cornbread Casserole

Step-by-Step

  1. Preheat Oven to 425 degrees.
  2. In a skillet, add hamburger and taco seasoning mix. Brown and drain off fat.
  3. Add peppers, onions and corn to hamburger. Set aside.
  4. Combine eggs, cream style corn, milk and corn bread mix.Pour half into a greased 9 X 13 cake pan.
  5. Spoon hamburger mixture on top of cornbread. Add cheese slices.
  6. Pour remaining cornbread into pan. Add shredded cheese last 10 minutes of baking. Bake for 25 to 30 or until browned on top.

Printable Recipe Card

About Stomach-Friendly Mexican Cornbread Casserole

Course/Dish: Beef Casseroles
Other Tag: Quick & Easy



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