rhonda's tex-mex cornbread casserole
I have seen several versions of this Casserole. I wanted to try and make it my own. This is a very versatile recipe. You can add more spice to add heat or cool it down to your liking. I made a topping of Guacamole and Sour Cream, Black Olives to top it off. Serve with a cool salad. I needed to add you can use more meat/ Protein of your choice. This was my first try on this. I wish I had a deeper casserole dish.
prep time
30 Min
cook time
20 Min
method
Bake
yield
6 serving(s)
Ingredients
- 4 ounces ground chuck
- 2 ounces breakfast sausage
- 1 can ranch style beans
- 1/2 can mexican corn
- 1/2 can diced tomatoes
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon worcestershire sauce
- 4 ounces cream cheese
- 1/2 teaspoon salt
- 1 teaspoon black ground pepper
- TOPPING
- 1 box jiffy cornbread mix
- 1/2 cup shredded mexican cheese
- 2 tablespoons cotija cheese
How To Make rhonda's tex-mex cornbread casserole
-
Step 1brown the meats together in a frying pan, drain. Put in a bowl, add canned corn, beans, tomatoes, undrained.
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Step 2Add the dry spices along with softened cream cheese to the bowl. Mix well. place in a 12 x 8 dish, sprayed with cooking spray. Salt and pepper if desired.
-
Step 3Make cornbread mix to box directions. Add the 2 cheeses to it and stir. Dollop over casserole dish and spread.
-
Step 4Bake at 400° for 20 minutes. Or until golden brown and bubbly.
- 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!
Discover More
Tag:
#Quick & Easy
Ingredient:
Beans/Legumes
Method:
Bake
Culture:
American
Category:
Casseroles
Keyword:
#Easy to freeze for another day
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