Mexican Cornbread Casserole
Mexican casserole dinner that is easy to make, and reheats well."I made this tonight for dinner. In general I stick to a recipe as much as possible. Since I am a Vegetarian I substituted the meat for Quorn Grounds (mushroom, not soy product). I also added black beans as someone else mentioned. Served with a small green salad and a dollop of low fat sour cream. I also used 2% cheese... Love Love Love this recipe! Thanks for the inspiration!" - Barbieh11
Yield: 6 Ready in 1 hours
3,152 people trying soon
Mexican Cornbread Casserole Preparation
Brown ground beef add taco seasoning per package directions; add green chilies; set aside.
Mix cornbread per package directions and add 1/2 can cream corn and 1/2 can drained regular corn.
Pour 1/2 of cornbread mixture into bottom of 9×13 pan.
Put meat mixture on top of conbread mixture.
Put remaining can of corn and cream corn over meat mixture.
Add 1/2 the cheese.
Top with remaining cornbread mixture and cheese.
Bake at 350 for 35-40 min.
Let set 5 min or so and cut into squares.
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