Mexican Cornbread Casserole!

I'm feeling kinda spicy today, so Mags suggested we do a tex mex dish. Sounds good to me, girl! This is one of our faves.


Maggie says you will need:

1 lb ground beef

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

1 8 1/2 oz. pkg of cornbread mix

3/4 tsp salt

1/2 tsp baking soda

1 can (14 3/4 g) cream-style corn

1 cup milk

1/2 cup vegetable oil

2 eggs, beaten

3 cups shredded cheddar cheese, divided


Angie says:

In a large skillet, cook beef, onion, and peppers over medium heat, drain and set aside. In a small bowl, combine corn, cornbread mix, salt, baking soda, milk, oil, and eggs. Pour half of the mixture in a greased 13x9 inch baking pan. Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Spread remaining batter over the top. Bake uncovered at 350 degrees for 40 to 45 mn.


This yields 8 to 12 servings!


Muy bueno, ya'll! ( that's my tex mex lingo!)