Wednesday, November 18, 2009

Mexican Casserole


Mexican Casserole, tonight's dinner, quick, easy, and a family favorite, so much so I get sick of making it. It's not exciting, but practical and yummy.

What you will need: a pound or a pound in a half of hamburger meat (your choice, depends on how meaty you want it. I didn't take a picture of the meat because meat is yucky to look at),onions to saute about a cup, two boxes of jiffy cornbread mix (plus ingredients called for on box, eggs and milk), shredded cheese and a can of corn, extra to top off Mexican cornbread, salsa and sour cream.

Cook hamburger meat and saute onions, while they are cooking mix one box of Jiffy according to directions and pour into the bottom of baking pan and cook on 400 degrees for 5 minutes. Once hamburger meat has cook and onions are done, mix together and pour on top of cornbread bread (after it has baked for 5 minutes).

Then add the corn (drain the juice).

Top with shredded cheese

Mix the second box of jiffy cornbread according to directions and pour over cheese and bake, 400 degrees, for about 15 to 20 minutes, you can tell when it's done, or check with a toothpick you don't want it to be googy on the inside.
Cool a little, and serve. Great topped with sour cream and salsa.

2 comments:

  1. Holy Moly!! You are Brenham's Martha Stewart!
    Jim wants this for dinner...said he could eat the whole thing by himself. I just might like to cook again (I gave it up for Lent years ago!). LOL
    ~~ LeAnne

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  2. Sounds delish! I must make this. Thanks for sharing.

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