LOADED MEXICAN CORNBREAD

2
Corey Lewis

By
@Corey_Lewis

You will love this masterpiece!

Rating:
★★★★★ 5 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
50 Min
Method:
Bake

Ingredients

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1 lb
lean ground beef
1 lb
itailian sausage
2 can(s)
mexican rotel w/juice
1 jar(s)
jalapeno chopped w/juice
1 large
onion chopped
1 large
bell pepper chopped
2-3 clove
garlic minced
2 small
limes, juiced
3 Tbsp
chopped cilantro
16 oz
bag of sharp cheddar cheese
16 oz
bag of mild cheddar cheese
2 can(s)
creamed style corn
3 pkg
sweet gladiola yellow cornbread mix
1/3 c
milk for each bag of cornbread
3
eggs
1 can(s)
drained black beans

How to Make LOADED MEXICAN CORNBREAD

Step-by-Step

  • 1In skillet,add beef,sausage,onions,jal.peppers,bell peppers,black beans and garlic. Brown meat then add rotel and cilantro and juice from limes and simmer 5 minutes. Drain and set to the side.
  • 2Mix your cornbread batter according to the instructions on package. Normally 1 egg and 1/3 cup of milk and maybe a little vegtable oil if package requires it.
  • 3Add creamed corn to cornbread batter and mix well.
  • 4Preheat oven to 400 degrees. Spray a 9X13 cassarole dish with cooking spray to prevent bread from sticking or butter will work just fine. Pour half of your cornbread mixture into cassarole dish. Then add your beef mixture. After beef has been added top beef with both packages of cheese. Last finish off with remaining cornbread batter and bake 45 minutes or use the toothpick procedure to check for doneness. A tasty salad goes well with this meal. Enjoy!!

Printable Recipe Card

About LOADED MEXICAN CORNBREAD

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican




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