Cheesy Cornbread Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work. Ingredients:
1 pound lean ground beef |
1 onion, chopped |
1 jalapeño pepper, seeded, finely chopped |
1 (15 ounce) can enchilada sauce |
1 (15 ounce) can black beans, drained |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1 (8.5 ounce) package corn muffin mix |
1 (8 ounce) package kraft mexican style shredded four cheese with a touch of philadelphia |
Directions:
1. Heat oven to 350 degrees F.
2. Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
3. Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
4. Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
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