This is a Tex-Mex style casserole with a crispy cornbread crust that you can make almost entirely out of your food storage. The only “fresh” thing you need is cheese. You could skip that, but hey, what’s Tex-Mex without some melted cheese?
Serve with a side salad or veg of your choice such as corn, etc.
This recipe uses:
- Cornbread mix
- Home canned ground beef
- Home canned kidney beans or home canned pinto beans
- Taco Seasoning Mix
- Home-canned salsa
- Minnesota Mix
Yield: 9 x 1/2 cup (200 g / 7 oz) servings
Oven temperature: 175 C / 350 F
Fiesta cornbread casserole
Spray 20 x 20 cm (8 x 8 inch) pan well. Set aside.
Start heating oven to 175 C / 350 F.
Make up 1 batch cornbread mix as per regular directions, pour into pan.
Drain beef and beans. Put in microwave-safe dish. Zap in microwave 2 minutes, covered.
Pour mixture into sieve to drain for a minute.
Take drained mixture, mix with taco seasoning.
Put meat and bean mixture over dough in dollops.
Next, dollop the salsa over the layer of meat mixture.
Scatter the cheese on top of that.
Open the jar of Minnesota Mix stewed tomatoes, spoon all around to cover.
Put into oven.
Bake for 60 minutes.
Let stand 5 minutes out of oven before cutting.
Instead of Minnesota Mix tomatoes, you could use a similar-sized jar of any stewed tomatoes.
Serving size: 1/2 cup (200 g / 7 oz) (1 / 9th the dish)
- 204 calories, 299 mg sodium
- Weight Watchers PointsPlus®: 5 points;
- Weight Watchers SmartPoints®: 5 points.