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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Found this recipe on internet on a small local paper somewhere and thought I'd give it a try. Glad I did, as it's tasty and a tad different from most Mexican-type casserols. Ingredients:
1 lb lean ground beef |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 (11 ounce) can whole kernel corn mixed with chopped peppers |
1/2 cup water |
1 tablespoon chili powder |
1 (6 ounce) package martha white mexican cornbread mix |
1 cup shredded mexican blend cheese |
1 egg |
3/4 cup milk |
1 cup shredded mexican blend cheese |
Directions:
1. Heat oven to 375 degrees.
2. Brown ground beef in large caste iron or oven-proof skillet over medium heat for 8-10 minutes-drain.
3. Add tomatoes, corn, water, chili powder and 1 tablespoon of the cornbread mix- mix well, bring to boil and remove from heat. Stir in 1 cup of cheese. Set aside.
4. Beat egg in medium bowl. Add milk and reserved cornbread mix, beating until smooth. Stir in 1 cup cheese.
5. Pour cornbread mixture over beef mixture and bake in oven for 30 minutes.
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