"mexican" cornbread casserole

Name: "Mexican" Cornbread Casserole
Prep time: 45 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 pound(s) chorizo (mexican sausage, mild or medium; 1 can(s) sweet corn, drained; 1 can(s) black beans, drained and rinsed; 2 box(es) 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 cup(s) mexican blend shredded cheese; - jalapenos; - **you can also use rice instead of cornbread**

17 Pinches

Mandy Nolen

Seguin, TX

Updated on Feb 8, 2014

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!

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prep time 45 Min

cook time 30 Min

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make "mexican" cornbread casserole

Step 1

Preheat oven to 350.

Step 2

Mix and bake cornbread to package directions. Let cool then crumble.
Step 3

Take chorizo out of casing, and cook until crumbly. Let grease drain off on paper towel.
Step 4

Mix all ingredients together in a large bowl, add soup until the mixture sticks together.
Step 5

Bake in a 9x13 pan for 30 minutes or until cheese is melted. Enjoy!
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