Thursday, March 20, 2014

Mexican Cornbread Casserole

Lunch today. I don't think I've ever shown this on the blog. It's a very easy recipe and so good!




Mexican Cornbread Casserole


1 package cornbread mix
1 pound ground beef, browned
1 - 8 oz. can tomato sauce
1 - 17 oz. can corn, drained
1 - 15 oz. can pinto beans, drained
1/2 cup picante sauce
8 oz. (2 cups) shredded cheddar cheese


Preheat oven to 375 degrees.  Mix cornbread according to package directions and set aside.  In a 9" X 13" X 2" baking pan, combine ground beef, tomato sauce, corn, beans, picante sauce.  Sprinkle cheese over mixture and then pour corn bread mix over cheese.  Bake for 30 minutes, until corn bread topping is lightly browned.

Makes 6 to 8 servings


The chickens have taken to "camping out" right outside the patio whenever I let them out. Mr. Muddling says they want to come inside. I doubt that. I think they just want to be sure to be there if I decide to give them any kitchen scraps!

I've been sewing strings of fabric - 1 inch, 1 1/2 inch and two inch strips, with a few odd sizes thrown in - together, then cutting that "fabric" into 5 inch rows.  

I don't seem to have made the slightest dint in the string bins. It's a mystery! LOL

It's been another beautiful day here in the Land of Muddle.  I hope you're having good weather, too.

Hugs and kisses,

3 comments:

  1. That looks delicious. Maybe the chickens think it is for them?
    Good luck with that mountain of strings.

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  2. That casserole looks yummy! It's on the menu for this weekend!

    What are you going to do with those "string fabrics"?

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  3. I thought you knew that strings will reproduce when left to their own devices! Thanks for sharing the recipe -- it looks really good!

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