Mexican Cornbread Casserole
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
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?
Just cover the bottom of a greased casserole dish with the prepared cornbread mixture.
If it's been in the fridge, I nuke it for a minute to "loosen" it up.
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.
Bake in 400 degree preheated oven for about 20-25 minutes, until golden brown.
We love it with a dollop of sour cream and some hot sauce on top!
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!!!
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!