We love Mexican recipes and this is great comfort food, too. This makes a lot and we usually have it a couple days. It doesn’t bother me because I could eat it every day in one form or another.
1 1/2 pounds ground beef
12 ounce package frozen corn
1 medium onion, chopped
1 green pepper, chopped
1 (15 ounce can) tomato sauce
1/4 cup water
1 (4 ounce can) chopped green chilis
1 (15 ounce can) black beans, drained
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon dried cilantro
1/4 teaspoon chili powder
Shredded cheese of your choice
Brown ground beef, onion, and green pepper in skillet on top of the stove. Drain. Combine the rest of the ingredients and pour into a 9 x 13 baking dish. Mix cornbread topping and drop by spoonfuls on top of casserole. Bake in preheated 425 degree oven 20 to 25 minutes until cornbread topping is done. Remove from oven and add shredded cheese and melt under broiler. Makes 6 to 8 servings.
Cornbread Topping
1 cup self-rising cornmeal
1/4 cup all-purpose flour
2/3 cup milk
1 egg
Stir ingredients together in a mixing bowl with a spoon.
Note: You can also use Jiffy cornbread mix for the topping. You can leave off the cornbread and just add the cheese.
Enjoy!
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Filed under: Hearty Mexican Casserole Tagged: | beans, casseroles, cheese, cooking, food, green pepper, Mexican, recipes, shredded cheese
Easy Chocolate Beignets
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Yummy!! I will be making this for sure!! Thanks again to a wonderful Lady doing such wonderful things for others!
Hugs! Darlene Hildebrandt
You are so welcome Darlene! I am happy you enjoy the recipes. Thank you for being here, too, and have a great weekend. Hugs right back at ya! Judy
Hi Judy, I featured your peppery cheese bread recipe in my post today! http://cmlk79.blogspot.com/2012/01/sweet-saturdays-cheese-bread.html
Oh it’s like a Mexican pot pie. Too cool.
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