west texas cornbread with a twist!

Name: West Texas Cornbread With a Twist!
Prep time: 45 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 pound(s) lean hamburger; 1 cup(s) diced yellow onion; 1 can(s) black beans or red chili beans, drained (10.5 oz); 2 can(s) diced tomatoes and green chilies, drained (10 oz); 2 can(s) whole green chilies or two cans, diced (4 oz); 2 cup(s) shredded Monterey Jack cheese; 1 can(s) creamed corn (14.75 oz); 2 box(es) cornbread mix for sweet or 1 recipe for buttermilk cornbread; 1 can(s) green enchilada sauce (10 oz); 1 1/2 cup(s) sour cream; 3 dash(es) green or red tabasco sauce

(1 rating)

A slice of West Texas Cornbread With a Twist on a plate with cream sauce.

review

Blue Ribbon Recipe by

Texasgal B

@texaswonder

E, IN

I have made this twice both with sweat cornbread and savory and I prefer savory. The pictures I posted were without the sauce. But the sauce is awesome! I also prefer no cheese but my guests and husband love it with cheese.

Blue Ribbon Recipe

What a wonderful cornbread casserole! There's enough to feed a large crowd. We opted for the savory cornbread mix in this recipe. It pairs well with the flavor of tomatoes, chiles, and beef. Not spicy, it's filled with great Tex-Mex flavor. Drizzling the enchilada and sour cream sauce on top is a must. It really adds a cool, creamy flavor to the dish.

— The Test Kitchen @kitchencrew

►

(1 rating)

yield 8 serving(s)

prep time 45 Min

cook time 1 Hr 15 Min

method Bake

Ingredients For west texas cornbread with a twist!

2 lb

lean hamburger
1 c

diced yellow onion
1 can

black beans or red chili beans, drained (10.5 oz)
2 can

diced tomatoes and green chilies, drained (10 oz)
2 can

whole green chilies or two cans, diced (4 oz)
2 c

shredded Monterey Jack cheese
1 can

creamed corn (14.75 oz)
2 box

cornbread mix for sweet or 1 recipe for buttermilk cornbread
1 can

green enchilada sauce (10 oz)
1 1/2 c

sour cream
3 dash

green or red tabasco sauce

How To Make west texas cornbread with a twist!

1
ESSENTIAL TOOLS: Skillet, colander for draining, 13 x 9 casserole dish, mixing bowl large for cornbread, mixing bowl medium for green chile sauce, spatula, large spoon, and whisk.

2
In a colander, drain beans and diced tomatoes with green chilies.
3
Cook hamburger and diced onions, drain. Add back to the skillet the hamburger and onion, drained beans, and diced tomatoes with green chilies. Simmer for 10 minutes stirring occasionally. Salt and pepper to taste at this stage.
4
Heat oven to 350 degrees. Spray casserole dish. Set aside.
5
Combine cornbread mix of your choice. Add creamed corn to the mix. I have used both and prefer the savory over the sweet cornbread mix. Using a buttermilk recipe seems to give it that added twang. Just be sure you make a 9 x 13 dish size cornbread mix for this recipe.
6
Spoon half of the cornbread mix into the bottom of the dish. Add hamburger/bean mixture. Add two cups of shredded cheese.
7
Layer whole green chilies over hamburger mixture. Then top with the rest of the cornbread mix. Smooth out.
8
Cook until cornbread is done. I timed it at 45 minutes and inserted a knife it came out clean but you judge by your oven. If you cook with cast iron check after 30 it tends to cook quicker.
9
In the meantime while baking, combine in medium bowl your one can of green enchilada sauce and sour cream. Add a couple of dashes of Tabasco sauce, salt or red chili powder its your preference though.
10
OPTIONS FOR CASSEROLE: two diced jalapenos. OPTIONS FOR THE SAUCE: Green chilies diced, green onions diced.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!