Cheesy Cornbread Casserole: Boyd Street Kitchen
Cheesy Cornbread Casserole from Kraft
What You Need1lb. lean ground beef1onion, chopped1jalapeño pepper, seeded, finely chopped1can (15 oz.) enchilada sauce1can (15 oz.) black beans, drained1tsp. garlic powder1tsp. ground cumin1pkg. (8.5 oz.) corn muffin mix1pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
HEAT oven to 350ºF.
BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish.
PREPARE muffin batter as directed on package; stir in cheese. (or can put cheese under cornbread layer) Spread over meat mixture.
BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Kraft Kitchens TipsServing SuggestionServe with your favorite steamed vegetable to round out the meal.Make AheadPrepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.Special ExtraBump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.
10 servingsOne Comment I Liked:“We absolutely loved this meal. If you’re planning to serve this to a family of four, then I say double up the ingredients. But this was just fine for my family of 3. I used a 2qt casserole dish, used a can of green chilies instead of jalapeños, didn’t use the whole can of black beans, and seasoned my meat with Lawry’s & black pepper along with the cumin and garlic. I used Marie Calendar Honey Butter cornbread mix (but didn’t use all of the batter) which provided a nice contrast to the spicy meat mixture, and I added chives to my cornbread mix. Making this again real soon…”Note: Some said it came out a little soupy but got thicker as it stood. It’s suppose to be chili!