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
The recipe
Yield: 9 x 1/2 cup (200 g / 7 oz) servings
Oven temperature: 175 C / 350 F
Fiesta cornbread casserole
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Yield 9 1/2 cup (200 g / 7 oz)) servings
Calories 204 kcal
Ingredients
- 1 batch DIY cornbread mix
- 1 half-litre jar home-canned ground beef
- 1 half-litre jar home-canned kidney beans (or pinto beans)
- 2 teaspoons DIY taco seasoning
- 1 quarter-litre jar salsa
- 125 g cheese (grated. 1 cup)
- 1 half-litre jar Minnesota mix
Instructions
-
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.
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Drain beef and beans. Put in microwave-safe dish. Zap in microwave 2 minutes, covered.
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Pour mixture into sieve to drain for a minute.
-
Take drained mixture, mix with taco seasoning.
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Put meat and bean mixture over dough in dollops.
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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.
Recipe notes
Instead of Minnesota Mix tomatoes, you could use a similar-sized jar of any stewed tomatoes.
Source
In-house.
Nutrition
Serving size: 1/2 cup (200 g / 7 oz) (1 / 9th the dish)
Per serving:
- 204 calories, 299 mg sodium
- Weight Watchers PointsPlus®: 5 points;
- Weight Watchers SmartPoints®: 5 points.
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