Recipe by HillBillyFilly
I found this recipe in a cook book by Sandra Lee from the Food Network. I made a dish of this and it was almost instantly inhaled by my DH and DS. Very yummy! At times I have topped this with a dollop of sour cream and fresh cilantro.
Top Review by donnacooks!
Excellent! My DH loved this recipe. I did tweek it a little though. I added some chopped onion, a little cumin and some garlic powder to the meat while browning. I also threw in a small handful of cheese after adding in the rotel and salsa. This goes into my favorites cookbook!
- 1 lb ground beef
- 1 cup of chunky salsa verde (the green kind!)
- 1 (10 ounce) can rotel, drained
- 1 cup cream-style corn
- 1 (8 ounce) box Jiffy cornbread mix or 1 (8 ounce) boxother sweet cornbread mix
- sliced black olives
- shredded cheese
Directions See How It's Made
- preheat oven to 350.
- brown the meat breaking up all large crumbles.
- drain the fat from the meat.
- add the rotel and the salsa verde and stir well making sure everything is mixed.
- in a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
- spoon the meat mixture into a 1 1/2 quart baking dish.
- top with the cornbread mixture, spreading it evenly over the meat.
- sprinkle the top with sliced black olives.
- bake for 40-50 minutes.
- during the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.