Beazell's Cook Book

Mexican Cornbread Casserole by Laura Blum Robinson

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1 lb ground beef
1/2 package taco seasoning mix
1/2 tsp Beazell's Cajun seasoning
2 boxes Jiffy corn muffin mix
1 can cream-style corn
1 can sweet corn, drained
1 1/2 cups shredded cheddar cheese
3 tbs chopped green chiles (about 1/2 of a 4 oz can)

Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray. Brown ground beef; drain fat. Stir in taco seasoning and Beazell's Cajun seasoning.

Mix the corn muffin batter as stated on the package directions. Stir in half of the cream-style corn and half of the regular corn.

Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. 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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