Sunday, December 11, 2011

Mexican Cornbread Casserole

Don't be fooled by the photo's less than stellar portrayal of this wonderful dish! The spicy flavors in this layered, Mexican-inspired dish are very satisfying!

Mexican Cornbread Casserole
·2 eggs, slightly beaten
·1 - 16oz. can cream-style corn
·1 cup yellow cornmeal
·½ tsp baking soda
·½ tsp salt
·¼ cup canola oil
·1 cup milk
·2 cups shredded Mexican style cheese blend
·1 lb ground beef, browned with homemade taco seasoning
·1 onion, chopped
·2 tsp minced garlic
·10-15 pickled jalapeño slices

In a medium bowl, combine ingredients from eggs to milk. Pour half of the mixture into the bottom of a 6-quart crockpot.

Layer half of the cheese, all of the ground beef, onion, garlic, and jalapeño slices on top of the cornbread mixture. Top with remaining cheese. Pour remaining cornbread mixture over the top.

Cover and cook on low for 6 hours.

Yield: 6 servings


Debbi Does Dinner Healthy said...

I just made something like this and loved it, I love the idea of it in the slow cooker!