"Mexican" Cornbread Casserole

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Have you made this?

By Mandy Nolen
@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:

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Comments:

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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

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