Mexican Style Cornbread Casserole
HERE'S A GOOD SPICY OR NOT CORNBREAD CASSEROLE.
PREHEAT OVEN TO 350"
INGREDIANTS YOU WILL NEED:
4 pkgs of mexican style cornbread
1 lb of hamburger meat
1 pkg taco seasoning
2 galic gloves diced up
1 can rotel tomato's (original or exta hot)
1 large mexican style Velveeta cheese
1 can cream style corn (del monte)
Make your cornbread according. In a skillet heat your h.b. meat. Slowly cook until meat is tender not tough. Drain. Add your cilantro about a bunch (fist full) chopped up, garlic, rotel tomato's and diced up onions. In a baking Pan about the siaze of an oblong cake pan, add your cooked seasoned meat to the bottom, spread. On top of that add your grated up velveeta cheese or sliced(whichever is easiest) Pour can of cream corn evenly. Last- pour your uncooked cornbread mix on top of final layer. (already mixed with eggs and milk). Place on top rack of oven. You will cook this until your cornbread is a golden brown. Do not cover while cooking. About 35 min to 40 or so.
Cool, this casserole is best sliced when it has been allowed to cool for about 15 min. In order to settle and gain firmness when slicing. It is great for football games, card games, Rainy cold days or just whenever you want the taste of the ol south....................... ENJOY I KNOW YOU WILL!