 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
Corn bread and cream-style corn add a touch of sweetness to this hearty casserole. I sometimes sprinkle crushed tortilla chips on top before baking. Kelley Enyeart, Marceline, Missouri Ingredients:
1 pound ground beef |
1 small onion, chopped |
1 small green pepper, chopped |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
1 can (14-3/4 ounces) cream-style corn |
2 eggs |
4 cups (16 ounces) shredded cheddar cheese, divided |
1 cup picante sauce |
Directions:
1. In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain and set aside. In a bowl, combine corn bread mixes, corn and eggs; mix well. Spread half into a greased 13-in. x 9-in. baking dish. Top with the meat mixture, 3 cups of cheese and the picante sauce. Spread with remaining corn bread mixture; sprinkle with remaining cheese. Bake, uncovered, at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Yield: 6 servings.
|
|