Friday, September 21, 2012

A Simple Dish for Autumn Evenings....

With tomorrow being the official "first day of Fall", I am going to share one of my simplest, most favorite recipes for a quick dinner that works perfectly for those cool Autumn evenings......

Mexican Cornbread Casserole 

Basic Ingredients:
2/3 to 1 pound prepared taco meat (this amount is flexible - I've used less and more and it still turns out yummy)
1 can cream style corn
1 package cornbread mix
2/3 cup milk
1 egg
3-4 slices colby jack cheese

A bit of history on this recipe and how it evolved....

My mother found the original recipe in the Abilene Reporter News years and years ago - like when I was a newlywed and needed some easy ideas for dinner.  So, this was probably back in 1981 or 1982.  Over the years, I have tweaked it and have it down "pat" now!  

It's a great way to use up leftover taco meat!  So, next time you're preparing tacos, fix a little extra for dinner the next day.....

To start, prepare one package of cornbread mix, according to package directions.
I start to vary it up here because Jiffy mix calls for 1/3 cup of milk and 1 egg with the mix; I always use 2/3 cup of milk.  Don't you?

Next, stir 1/2 of the can of creamed style corn into the prepared cornbread mix.  And you're ready to assemble -

Just cover the bottom of a greased casserole dish with the prepared cornbread mixture.
 Layer in your taco meat.
If it's been in the fridge, I nuke it for a minute to "loosen" it up. 
Layer your favorite kind of cheese on top of the meat.
We like "speckled" colby-jack cheese, but cheddar or pepper jack works well, too.  And you can use grated cheese, if that's what you have. 
Spoon the remaining cream style corn over the cheese.
 Top with the remaining cornbread mixture.

Bake in 400 degree preheated oven for about 20-25 minutes, until golden brown.
 Let stand a few minutes before serving.
We love it with a dollop of sour cream and some hot sauce on top! 
Instead of taco meat, the original recipe called for a pound of ground beef, sauteed with chopped onion and a small can of green chilis.  It's yummy prepared that way, too!  But, I came up with this tweak to use some leftover taco meat a long time ago and it just kind of stuck. 

Tonight, we enjoyed a simple green salad (i.e., leftover shredded lettuce and chopped tomatoes from last night's soft tacos) and Ranch Style Beans with our main dish.  And, as usual, I ate way too much!!! 
We have plenty left over for lunches tomorrow - which should be handy since I have a full day planned, with no time allotted for cooking! 

Do you have some favorite "go to" recipes that you've been preparing for years?  You know, the ones that seem to just get better with time and a little tweak now and then??? 

Enjoy these few hours before the arrival of Fall!


  1. That looks yummy! I was thinking chili or chicken tortilla soup to kick off the start of Fall! The temps here definitely feel like Fall that is for sure!

  2. Love your Fall Header and this casserole looks scrumptious. I like the idea of you using the leftover taco meat.

  3. This sounds good. Love the leaves in your template!

  4. That looks so good! Love that you served it with beans and salad looks yummy! Angie xo


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