LOADED MEXICAN CORNBREAD

LOADED MEXICAN CORNBREAD image

Provided by Corey Lewis

Time 1h5m

Number Of Ingredients 16

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1 lb lean ground beef
1 lb itailian sausage
2 can(s) mexican rotel w/juice
1 jar(s) jalapeno chopped w/juice
1 large onion chopped
1 large bell pepper chopped
2-3 clove garlic minced
2 small limes, juiced
3 Tbsp chopped cilantro
16 oz bag of sharp cheddar cheese
16 oz bag of mild cheddar cheese
2 can(s) creamed style corn
3 pkg sweet gladiola yellow cornbread mix
1/3 c milk for each bag of cornbread
3 eggs
1 can(s) drained black beans

Steps:

1. In skillet,add beef,sausage,onions,jal.peppers,bell peppers,black beans and garlic. Brown meat then add rotel and cilantro and juice from limes and simmer 5 minutes. Drain and set to the side.
2. Mix your cornbread batter according to the instructions on package. Normally 1 egg and 1/3 cup of milk and maybe a little vegtable oil if package requires it.
3. Add creamed corn to cornbread batter and mix well.
4. Preheat oven to 400 degrees. Spray a 9X13 cassarole dish with cooking spray to prevent bread from sticking or butter will work just fine. Pour half of your cornbread mixture into cassarole dish. Then add your beef mixture. After beef has been added top beef with both packages of cheese. Last finish off with remaining cornbread batter and bake 45 minutes or use the toothpick procedure to check for doneness. A tasty salad goes well with this meal. Enjoy!!