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Fiesta cornbread casserole
This is a Tex-Mex style casserole with a crispy cornbread crust that you can make almost entirely out of your food storage.
Course
Main Course
Cuisine
American
Keyword
Casserole
Prep Time
35
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
35
minutes
minutes
Servings
9
½ 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
Metric
-
US Customary
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.
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.
Nutrition
Serving:
1
g
|
Calories:
204
kcal
|
Carbohydrates:
21
g
|
Protein:
19
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
299
mg
|
Fiber:
3
g
|
Sugar:
3
g