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    Cornbread and Beef Casserole


    Source of Recipe


    Aunt Saunny

    1 (15-ounce) can creamed corn

    1 cup milk

    2 large eggs, lightly beaten

    1/4 cup vegetable oil

    1 cup Albers® Yellow Corn Meal

    2 teaspoons baking soda

    1 teaspoon salt

    1 pound ground beef, cooked, drained and crumbled

    1 (7-ounce) can Ortega® Diced Green Chiles

    2 cups shredded Cheddar cheese, divided

    2/3 cup chopped onion


    Preheat oven to 350°F. Lightly grease a 10- to 11-inch ovenproof
    skillet. Combine creamed corn, milk, eggs and oil in large bowl. Add
    cornmeal, baking soda and salt; stir until combined. Pour half the cornmeal
    mixture into skillet; top with beef, chiles, 1-1/2 cups cheese and onion.
    Pour remaining batter over top, spreading to cover filling. Top with
    remaining cheese. Bake for 50 minutes or until set; let stand for 5
    minutes before serving. Cut into wedges and serve topped with your favorite
    salsa and sour cream. Serves 8.



 

 

 

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