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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, March 14, 2011

Mexican Cornbread Casserole

These days my weekday meals only have to have two attributes: quick and easy.  This is mostly because after crunching numbers all day the last thing I want to do is cook for three hours and eat dinner shortly before going to bed.  This casserole definitely fits my criteria and tastes great.  There's a layer of cornbread mixed with creamed corn on the bottom then a layer of taco meat and beans all topped with delicious cheese.  Definitely go check out the blog I got the recipe from, she has some great healthy recipes and some great couponing tips!

Mexican Cornbread Casserole
 from Roberson Recipes

1 lb. ground beef
1 can cream corn
1 packet taco seasoning
1 box cornbread mix
2/3 c. salsa
1 c. water
1 can black beans
1 c. shredded cheese

Preheat oven to 375.

Mix cream corn, cornbread mix and 1/2 cup water in a small bowl.  Spread the mixture into the bottom of a greased 9x13 pan.  Bake in a preheated oven for 10 minutes.  (This is to get the cornbread cooked just a little but not all the way.  The pan will go back in the oven later in the recipe)

Brown the ground beef until no longer pink, drain well.  Add 1/2 cup of water and the taco seasoning and simmer until the water is absorbed.  Add the salsa and black beans to the meat and mix well.

Spoon the meat mixture over the cornbread and then top with the cheese.  Cover with foil and bake for 20 minutes or until the cheese bubbles.



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