Mexican Casserole With Cornbread Topping
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 1 lb ground beef
- 1 lb bulk mild Italian sausage
- 1 cup frozen corn, thawed
- 1 medium green bell pepper, finely chopped
- 1 medium onion, finely chopped
- 1 medium garlic clove, minced
- 1 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper (optional)
- 1 ounce taco seasoning mix
- 1 (8 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies
- 2 -3 cups shredded cheddar cheese or 2 -3 cups monterey jack cheese
- 1 (6 ounce) package cornbread mix
- 2⁄3 cup milk
- 1 egg
directions
- Preheat oven to 350'. Grease a 13x9 inch glass baking dish.
- Place a large skillet over medium-high heat. Brown beef and sausage; drain.
- Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes, and 3/4 cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10 to 15 minutes, stirring frequently.
- Spoon the mixture into the greased pan. Sprinkle evenly with the shredded cheese.
- Combine the cornbread mix, milk and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes or until golden.
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RECIPE SUBMITTED BY
I live with my husband, 11 year old son, 15 year old daughter, our dog, cat and fish :-) in Rhode Island. We're big Red Sox fans, and fans of everything baseball. My greatest passions, besides caring for my family (and baseball) are cooking, gardening, reading, and crochet. I try to crochet at least one afghan each Christmas for a loved one, and have made a few for charity. I'm a big collector of music and love to make cd mixes for myself and friends.<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">