Wednesday, December 26, 2012

Tex-Mex Cornbread Casserole

1 lb of Ground Beef

1 15 oz. Can Diced Tomatoes

1 small onion

1 Package Taco Seasoning - (I actually use my own seasoning of Chile Powder, Cumin, Garlic Salt and whatever I feel like putting in)

1 Can Kernel Corn - any size (Drained)

1 Can Sliced Black Olives (Drained) (Optional for those that don't like them)

1 Can of Green Chiles (Optional for those that don't like them)

2 Cups Shredded Cheese

1 Jiffy Corn Muffin Mix (Or other corn bread mix)

Pre-heat oven according to Jiffy Muffin instructions. Grease a casserole dish and set aside. Brown ground beef and diced onion. Once onion is clear and beef cooked, stir in diced tomatoes (with juice), Green Chiles, and taco seasoning. Stir in corn and black olives (I use two cans because I love them). Simmer for about 5-10 minutes until some of the liquid evaporates. Dump mixture in bottom of casserole. Sprinkle 1 cup of cheese on top. Next mix cornbread muffin mix according to package directions and add second cup of cheese to the mix. Pour on top of meat mixture and spread evenly. Bake about 20-25 minutes until the cornbread is done.

*Optional, you can put a can of creamed corn or kernel corn in the corn bread mixture as well

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