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Mexican casserole with Cornbread Topping Recipe

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This recipe for Mexican casserole with Cornbread Topping, by , is from The Asbridge Family Cookbook , 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!

Mom and Dad


1 lb. lean ground beef
1 lb mild Italian sausage
1 c. frozen corn or Mexican corn, thawed
1 med. green bell pepper, finely chopped
1 med. onion, finely chopped
1 garlic clove, minced
1 t. paprika
1/4 t. cayenne pepper, optional
1 (1 oz) package reduced sodium taco seasoning
1 (8 oz) can reduced salt tomato sauce
1 (10 oz) can diced tomatoes and green chilies
3/4 c. water
2 to 3 c. shredded Jack or cheddar cheese
1 pkg. Jiffy cornbread mix- 8 oz.
2/3 c. milk
1 egg

Preheat oven to 350

Grease a 9" x 13" glass pan. (I use my stainless steel pan)
In a large skillet brown beef and onions, drain grease. Add sausage to pan, cook until browned. Return beef and onions to pan with sausage. Add corn, bell pepper, garlic, paprika, cayenne, taco seasoning mix, tomato sauce, tomatoes with green chilies, and water. Bring to a boil, reduce heat and simmer, uncovered, until slightly thickened, 10-15 minutes, stirring frequently. Spoon beef mixture into baking pan. Sprinkle cheese on top. Combine cornbread mix, milk and egg in a bowl. Mix well. Pour evenly over cheese. Bake uncovered 30 minutes or until golden.

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