"Mexican" Cornbread Casserole
By
Mandy Nolen
@SouthernYankeeMom
1
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!
Ingredients
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2 lbchorizo (mexican sausage, mild or medium
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1 can(s)sweet corn, drained
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1 can(s)black beans, drained and rinsed
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2 boxjiffy cornbread mix (or use your own)
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1-2 can(s)cream of poblano soup- or your favorite "cream of" soup. need enough for the mixture to "stick" together.
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2 cmexican blend shredded cheese
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·jalapenos
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·**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.
Enjoy!
