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To stretch our grocery budget, we eat a lot of soups and pots o' beans. This satisfying Mexican corn bread always livens up the meal. Like many of my recipes, this one came from a church cookbook. -Patty Boling Seymour, Tennessee
With Johnsonville Italian Sausage.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 piece) equals 388 calories, 25 g fat (10 g saturated fat), 98 mg cholesterol, 674 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Beefy Corn Bread Casserole in Taste of Home February/March 2004, p41
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Reviewed on Jan. 05, 2012 by sammycorny
Cheesy and meaty with a little bit of zing. Wonderful to eat on a cold night! Great comfort casserole!
Reviewed on Apr. 06, 2010 by E Hume
One of the best recipes around! I have made it dozens of times. Instead of the ground beef mixture, if I have leftover chili, I'll use that. I have used all types of leftovers for the ground beef mixture and no matter what I use, this casserole is always the best. Also, to reduce calories a little, I use 1/4 cup water and 1/4 cup of oil instead of 1/2 cup oil. Doesn't seem to make any difference in the taste or consistency. This is definitely a 10 star recipe!!
Reviewed on Aug. 02, 2008 by trisha6623
I made this the other night and it was awesome. I couldn't find a 13*9 in pan so I had to cook it longer but it was worth it!!!
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