Thursday, July 27, 2006

Mexican Cornbread Casserole

This recipe is your potluck ace in the hole. It feeds an army, and goes great as a meal with a bag of corn chips. You just can NOT go wrong with any Southern (American) crowd (or anyone else who digs some fantabulous Tex-Mex style food). Trust me - you need this recipe.

Oh, and did I mention that it is easier than brushing your teeth? Just check out this list of ingredients and the SHORT instructions. It's a keeper.

  • 1/2-1 lb. Ground Beef (cooked with a package of taco seasoning - McCormick is best)

  • Chopped onion fried with meat (optional)

  • 1 Can (drained) Corn

  • 1 Can (drained) Pinto Beans (husband prefers Ranch Style)

  • 1 Can (drained) Rotel (tomatoes & green chilies)

  • 2 Bags (instant) Boil-in-Bag Rice (cook per directions on box)

  • 1/2 Block Velveeta Cheese (enough to put one grated layer across top)

  • 1 bag/box non-sweetened cornbread mix (NO JIFFY - too sweet for this recipe)

  • 1 Casserole Pan (large) - I use a glass Pyrex one, but will fit in a long throw-away foil pan

  • 1 Quick spray with cooking spray in pan (or grease if you like to do it the old fashion way)

  • Preheat oven to the heat recommended on your bag/box of cornbread mix

  • Cook Meat

  • Cook Rice

  • Dump meat, rice, drained corn, drained beans, and drained Rotel into casserole dish and mix.

  • Spread/sprinkle layer of grated Velveeta across the top of the mix.

  • Mix cornbread per instructions on bag/box.

  • Pour evenly across top of cheese and mixture.

  • Bake per instructions on box of cornbread until cornbread is completely done.

  • Some cheese may bubble up and brown - that's OK - just use a toothpick to test cornbread.

  • When toothpick comes out of cornbread at thickest point CLEAN, it's ready!

  • Chow down with some salsa and chips (dip the mixture on bottom up with chips - mmmm!)

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