Saturday, January 8, 2011

Mexican Cornbread Casserole


We love Mexican food and this was a easy throw together.

2 boxes jiffy cornbread mix
1 can cream style corn
2 chopped jalapenos
6 oz Mexican cheese or more
1 1/2 hamburger
small onion chopped
can rotel tomatoes
clove garlic
Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,
Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.
Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.
Use box cooking time and temp: may take a little longer test with tooth pick.

8 comments:

The Japanese Redneck said...

This sounds like something I would very much like.

Unfortunately, my husband hates anything that resembles a casserole. Which means if I make it, I have to end up eating the whole thing.....

Wills Kitchen said...

Just say its a side dish with some tomato soup.

Anonymous said...

How long and what temperature do you make it at?

Corliss said...

I have seen this recipe in a few different places and no one gives the info for temperature or how long.

Wills Kitchen said...

Hello Corliss we just use the instructions on the box for cooking time and temp. Just to check we insert a toothpick.

victoria45tx said...

Please tell us the oven temperature setting and length of cooking time...It seems to have been left off. Thanks.

Anonymous said...

Honestly people, read the last sentence in the recipe for cooking time and temp. Whatever time and temp is on the Jiffy box is what time you bake for and what temp to set oven.

ToniandHeather ScottandDo said...

I am just cooking this now, it will need to be cooked longer than the 20 minutes on the corn mix says bc our corn bread still isnt completed cooked but other than that it looks so very yummy, I of course add velvetta cheese and mexican rice to mine :)