Friday, April 19, 2013

Cornbread Casserole

My husband hates being a "Taste Tester", he prefers someone else to test my new recipes but then what do I fix for dinner???? If your husband hates the word casserole use the word "dish", that was my first mistake, that is how he knew it would be a test. I am a corn fed country girl and I loved this recipe and I decided it was blog worthy!

Cornbread Casserole
1 lb of lean ground beef
1/2 onion (chopped)
1 jalapeno (seeded and minced)
15 oz green enchilada sauce
8 oz tomato sauce
1/2 teaspoon of garlic salt
1 Tablespoon of flour (thickener)
1/2 cup of shredded Colby Jack

8.5 oz corn muffin mix
1 1/2 cup of Colby Jack
1 jalapeno (seeded and minced)

Pre-heat oven to 350 degrees.
Mix corn muffin mix according to the package instructions. Add 1 1/2 cup of cheese and 1 jalapeno and set aside.
Brown beef with onion and 1 jalapeno, drain. Add enchilada sauce, tomato sauce and garlic salt until well blended. Stir in 1/2 cup of cheese and 1 tablespoon of flour and stir until thickened. Spray a 13 x 9 pan with oil spray and pour beef into the pan. Drop 1/2 teaspoons of corn muffin mix on top of beef, spreading with the back of your spoon. Bake for 20 - 25 minutes...Enjoy!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.