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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Cornbread Casserole Recipe

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This recipe for Mexican Cornbread Casserole is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 (1.25 oz.) pkg. taco seasoning mix
2 (8.5 oz.) boxes corn muffin mix
1 (14 oz,) can cream-style corn
1 (14 oz.) can corn kernels, drained
1-1/2 cups shredded cheddar cheese (set half aside for topping)
1 (4 oz.) can chopped green chiles, drained
Directions:
Directions:
Preheat oven to 350 degrees. Spray 9 x 13 with cooking spray.
Brown the ground beef. Add the taco seasoning per package directions.
Mix the corn muffin batter per package directions. Add the remaining ingredients to the corn muffin batter and spread evenly into the baking pan. Sprinkle the remaining shredded cheese as topping. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.

 

 

 

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