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Tex-Mex Casserole With Cornbread Topping
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serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Chili Mix
2 pounds lean ground beef
2 cloves garlic, minced
1 onion, chopped
3 tablespoons chili powder
1 1/2 teaspoon oregano
1 1/2 teaspoon paprika
2 tablespoons green hot pepper sauce
1 1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 can (14.5 ounce size) cut tomatoes, drained
Cornbread Topping
1 package cornbread mix
1 egg
2 tablespoons green hot pepper sauce
1/3 cup sour cream
1 can (15 ounce size) white corn, drained
2 pinches paprika
2 tablespoons butter, melted
directions
Preheat oven to 425 degrees. Grease a casserole dish.
For Chili Mix: In a nonstick skillet, brown the ground beef. Break the beef apart, stirring continuously.
Add the garlic and onion. Cook until onion is translucent. Add pepper sauce. Add the spices. Mix thoroughly. Add the tomatoes and cook 5 minutes longer, stirring.
For Cornbread Topping: In a mixing bowl, combine the cornbread mix, egg, pepper sauce, and sour cream. Mix thoroughly. Add the corn and stir.
Pour the chili mix into the casserole dish. Spread the cornbread mixture over the chili with a spatula to smooth it. Sprinkle top with paprika and drizzle on melted butter.
Bake for 20 minutes or until a toothpick inserted comes out clean when inserted into the cornbread.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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