Mexican Cornbread Casserole: EEEASY!!

Oh Boy! Doesn't this look good??

This is a tweaked recipe from a cookbook compiled by Moms of students

at East Hills Middle School in Greenwood, AR.

I added my own tasty extras! :)

Warning: Not for the cholesterol challenged eater...

Mexican Cornbread Casserole:

*Preheat 425*

1 lb. ground beef, browned with some garlic & onion, and spices like: salt, pepper, chili powder, garlic powder, onion powder

2/3 cup milk
2 eggs
1 can cream corn
1/2 can beans (we like black beans)
1 box of Jiffy Cornbread Mix
A bunch of cheese (we use an 8 oz pkg. of sharp cheddar)

Brown the meat with all the stuff.
Mix Jiffy with milk, eggs, 1/2 of the can of the corn.
In 8X8 pan, pour half the cornbread mixture, all of the meat, cheese, beans, and rest of the corn.
Top with rest of the cornbread mixture.
Cook at 425 Degrees for 25-30 minutes.

When ready to eat, I like some cilantro, fresh home made guacamole, some sour cream, & Pace Picante Salsa to have with it! Yummo!