Mexican Cornbread Hamburger Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this from my friend, Dorothy. She's a mother, grandmother, and a fabulous cook. If you don't have red bell peppers, you can use two green, but it's sure pretty with the red included, too. Ingredients:
2 lbs ground chuck |
1/2 teaspoon salt (adjust for your taste) |
1 green bell pepper, diced |
1 red bell pepper, diced |
2 (6 1/2 ounce) packages mexican cornbread mix |
2 eggs |
1 1/3 cups milk |
1 (15 ounce) can cream-style corn |
2 cups grated cheddar cheese |
Directions:
1. Brown meat with salt and bell peppers. Drain. Put into 13 x 9 baking dish (spray it first with cooking spray to make clean up easier).
2. Pour cream corn over meat mixture. Sprinkle with cheddar cheese.
3. Mix cornbread mix, eggs, and milk until blended and pour over casserole.
4. Bake at 425 for 25-30 minutes until lightly browned.
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