Great recipe...just don't forget to put the cheese in =)
Mexican Chili Cornbread Casserole
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- 1 cup(s) yellow onion, diced
- 1 cup(s) red pepper, diced
- 1 pound(s) lean ground beef
- 1 cup(s) frozen yellow corn
- 1 package(s) taco seasoning mix
- 1 teaspoon(s) red pepper flakes (optional)
- 1 can(s) condensed tomato soup
- 1 cup(s) cheddar cheese, shredded (for the best result, shred it yourself!)
- 1 box(es) corn muffin mix (I like Jiffy)
- 1. Preheat oven to 350 degrees F. Spray a 8x8 casserole dish with cooking spray.
- 2. Spray a large pan with cooking spray and saute onions and peppers until they start to soften. Add ground beef and cook through.
- 3. Add corn, taco seasoning, red pepper flakes, and condensed tomato soup to pan and heat through (about 2 minutes). Spoon into prepared pan.
- 4. Prepare corn muffin mix according to directions on package, and pour over meat mixture.
- 5. Bake 40 minutes or until golden brown.
This recipe is a personal recipe added by KLMcNelis and has not been tested or endorsed by MyRecipes.
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Mexican Chili Cornbread Casserole Recipe at a Glance
- COURSE: Casseroles