"Mexican" Cornbread Casserole

Mexican Cornbread Casserole

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Mandy Nolen

By
@SouthernYankeeMom

So I don't like the traditional stuffing during Thanksgiving, so I tried to create my own and ended up making something that was more of a main dish than a side dish. It went over well with the family, and we make it when we are wanting something spicy! Easy to make and great leftovers!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-8
Prep:
45 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 2 lb
    chorizo (mexican sausage, mild or medium
  • 1 can(s)
    sweet corn, drained
  • 1 can(s)
    black beans, drained and rinsed
  • 2 box
    jiffy cornbread mix (or use your own)
  • 1-2 can(s)
    cream of poblano soup- or your favorite "cream of" soup. need enough for the mixture to "stick" together.
  • 2 c
    mexican blend shredded cheese
  • ·
    jalapenos
  • ·
    **you can also use rice instead of cornbread**

How to Make "Mexican" Cornbread Casserole

Step-by-Step

  1. Preheat oven to 350.
  2. Mix and bake cornbread to package directions. Let cool then crumble.
  3. Take chorizo out of casing, and cook until crumbly. Let grease drain off on paper towel.
  4. Mix all ingredients together in a large bowl, add soup until the mixture sticks together.
  5. Bake in a 9x13 pan for 30 minutes or until cheese is melted.
    Enjoy!

Printable Recipe Card

About "Mexican" Cornbread Casserole

Main Ingredient: Pork
Regional Style: Mexican
Hashtag: #caserole



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