Wednesday, August 12, 2009

Mexican Cornbread Casserole

This makes a nice supper, just by itself.

1 onion, chopped
1 clove of garlic, chopped
1 lb. ground beef
Salt, pepper, cumin, chile powder to taste

1 cup of corn (you can use creamed corn, or just canned or frozen whole corn)
1 can of diced tomatoes and green chiles
Additional green chiles, if you wish

Grated cheese--about 1 cup

Your favorite cornbread recipe--this one is mine

Saute the onion and garlic in a little oil until they are a bit transparent. Add the beef and seasonings and cook until there is no more pink showing. Add the corn, tomatoes, and chiles. Stir well, heat until simmering, then remove from heat.

Mix up the cornbread. Spread half of the batter in a greased 2-quart casserole or a 9" x 13" pan. Sprinkle the meat mixture evenly over the batter. Sprinkle on the grated cheese, then top with the rest of the cornbread batter.

Note: If you want a less bread-y meal, you can prepare a half-recipe of cornbread and just spread it on the top of the meat mixture, as proceed with the baking.

Bake at 350˚ for 35 to 40 minutes.

No comments: