loaded mexican cornbread
You will love this masterpiece!
prep time
15 Min
cook time
50 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 pound lean ground beef
- 1 pound itailian sausage
- 2 cans mexican rotel w/juice
- 1 jar jalapeno chopped w/juice
- 1 large onion chopped
- 1 large bell pepper chopped
- 2-3 cloves garlic minced
- 2 small limes, juiced
- 3 tablespoons chopped cilantro
- 16 ounces bag of sharp cheddar cheese
- 16 ounces bag of mild cheddar cheese
- 2 cans creamed style corn
- 3 packages sweet gladiola yellow cornbread mix
- 1/3 cup milk for each bag of cornbread
- 3 - eggs
- 1 can drained black beans
How To Make loaded mexican cornbread
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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.
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Step 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.
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Step 3Add creamed corn to cornbread batter and mix well.
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Step 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!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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