July 7, 2014

Mexican Cornbread Casserole

One day while searching pinterest I decided to search for cornbread casseroles. I found and ton and pinned them all. I really like corn bread, probably more than I like just regular biscuits.  This recipe was the first on my list to make.  


1 box corn muffin mix
1 egg
1/3 cup milk
1/2 lb ground beef
10 oz. can rotel original diced tomatoes & green chilies, drained
1/2 tsp ground cumin
1 c shredded cheese (I used nacho & taco)

Preheat oven to 375 degrees.  Spray baking dish with non stick spray.  In a bowl, stir together corn bread mix, egg, and milk.  Spread onto bottom of baking dish. 


Brown and drain ground beef.  Stir in tomatoes and cumin.


Spread ground beef mix over corn bread in dish.  Top with cheese. Bake at 375 for 15-20 minutes or until cornbread is done. 




1 comment:

  1. We would just love your Mexican Cornbread Casserole, it looks delicious. Thanks so much for sharing your awesome recipe with Full Plate Thursday and have a great weekend!
    Come Back Soon,
    Miz Helen

    ReplyDelete