Meat and Cornbread Casserole |
| Name: |
Beverly Woods |
| Base: |
Ft. Stewart, GA |
| Recipe: |
This is a good recipe for potlucks and a quick last minute throw whatever you have in to make a great meal. You don't need any/all of the optional items, but they add to the recipe.
Serves 6
1lb. ground beef or ground turkey
1 14 1/4 oz can of diced tomatoes(optional)
1 8 oz can tomatoe sauce
1 15 oz can kidney beans, rinsed and drained (optional)
1 15 oz can of corn(drained) or cream of corn (optional)
1 package of dry taco seasoning
1 box jiffy cornbread mix
1 egg
1/3 cup milk
Cheese any kind (optional)
Preheat oven to 375.
Brown ground meat in skillet, add tomatoe sauce, taco seasoning, diced tomatoes(optional) and kidney beans (optional). If you choose to use corn you add it to the meat mixture.
Mix jiffy cornbread mix as stated on the back of the box with egg and milk. If you choose to use cream of corn you add it to the cornbread mixture.
Spray a 8x8x2 pan with non stick spray. Put meat mixture into pan. If you choose to use chees in this dish add it on top of the meat mixture. Pour cornbread mixture on top.
Bake in 375 oven for 30 minutes or until cornbread is golden brown. Let sit for about 5 minutes to cool. Cut into squares.
Can top with sour cream and/or salsa.
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