"Mexican" Cornbread Casserole
2 lbchorizo (mexican sausage, mild or medium
1 can(s)sweet corn, drained
1 can(s)black beans, drained and rinsed
2 boxjiffy 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 cmexican blend shredded cheese
·**you can also use rice instead of cornbread**
How to Make "Mexican" Cornbread Casserole
- Preheat oven to 350.
- Mix and bake cornbread to package directions. Let cool then crumble.
- Take chorizo out of casing, and cook until crumbly. Let grease drain off on paper towel.
- Mix all ingredients together in a large bowl, add soup until the mixture sticks together.
- Bake in a 9x13 pan for 30 minutes or until cheese is melted.