Mexican Stuffed Cornbread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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One dish meal. Wonderful casserole that kids and adults both enjoy. Great when you want to feed a bunch of men! Ingredients:
1 lb ground beef |
onion powder (optional) |
garlic powder (optional) |
3 cups cornmeal |
1 (15 ounce) can cream-style corn |
1 tablespoon sugar |
1 small onion, chopped |
3 cups shredded mexican blend cheese, divided |
1 cup oil |
3 eggs |
1 3/4 cups milk |
1 (15 ounce) can rotel |
velveeta cheese (optional) |
Directions:
1. Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
2. Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
3. Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
4. Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
5. Top with remaining cornmeal mixture.
6. Sprinkle remaining 1 cup cheese on top.
7. Bake at 350 for one hour.
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