Wednesday, February 20, 2013

Mexican Corn Bread Casserole

I usually make my own refried beans but I had a can of Old El Paso refried beans on hand for a Cafemom review so I figured I would make up a yummy recipe for it! I love it when experiments go perfectly the first time!!
I used ground beef this time around, ground turkey or chicken would be great, shredded chicken breast would be yummy, or make it a vegetarian dish with whole black beans in place of the meat!

1/2 lb ground beef(you can use a full lb if you like, I just went less since we are using refried beans too)
1 recipe(or packet) taco seasoning
1 can diced green chilies
1 jalapeno, seeds and membranes removed, minced(optional)
1/2 cup salsa
1-16 oz can refried beans(about 2 cups if you want to make your own)
3/4 cup frozen corn, defrosted

2 cups shredded Monterrey Jack cheese(or pepper jack for a kick!), divided use
1/3 cup minced green onions

Corn Bread:
2 cups cornmeal
2 tsp baking soda
1/2 tsp salt
1 TB sugar(optional)
1 TB white vinegar
1 1/2 cups milk
1 egg
6 TB butter, melted
3/4 cup frozen corn, defrosted

1 TB "grease" (bacon fat or lard is best, but you can use butter if you dont have them)

First make the filling:
In a pan over medium heat, cook the ground beef until no pink remains, drain if necessary
add 1/3 cup water and taco seasoning, simmer until the water and seasonings have thickened.

Add, salsa chilies, peppers and  refried beans,  mix well and heat through, fold in corn gently. Remove from heat and set aside

In a 8 x 13 pan place the 1 TB "grease", place it in the oven and preheat to 400 degrees.

While it is heating make the cornbread:

In the bottom of a measuring cup pour the 1 TB vinegar, add enough milk to measure 1 1/2 cups, mix well and set aside for 5 minutes.

Mix together all the dry ingredients.

Beat the egg into the milk mixture, stir the milk into the dry ingredients and

Then stir in the butter and corn gently.

When the oven is preheated and the pan is hot, quickly and carefully remove from the oven and swish the melted grease around to cover the bottom.

Pour 1/2 the cornbread mixture over the bottom of the hot pan

then spread the filling mixture over the top, Sprinkle with  1 cup of the cheese.

Mix the remaining cheese  and green onions into the remaining cornbread mixture

then spread it evenly over the top of the filling.

Bake in hot oven for 30-35 minutes.

Allow to cool 10 minutes before slicing

Top with sour cream and other "taco" toppings if you like!

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