Mexican Cornbread Casserole

Mexican Cornbread Casserole platedHappy Cinco de Mayo! This recipe is like a mash up of my Mexican Casserole and a tamale pie recipe I’ve tried in the past. And for my fellow home cooks who like quick recipes, the 35 minutes baking time is the longest you have to wait.  I love shortcuts, so if you do not have all the required spices in your cupboards you can also use a packet of taco seasoning. Since there is only two of us at home to eat this, I used half the meat and only one box of the Jiffy cornbread mix and an 8×8 baking pan. Otherwise I used the same amount of all the other ingredients. For my vegetarian friends, omit the ground beef and add pinto beans.

INGREDIENTS:

  • 2 (8.5 ounce) boxes Jiffy cornbread mix
  • 2 eggs
  • 2/3 cup milk
  • 1 1/2 cups grated Mexican cheese blend; separated into 1/2 cup and 1 cup
  • 1 (4 ounce) can diced green chilies (optional)
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans (15 ounce)
  • 1 cup corn kernels
  • 1 can (2.25 ounces) sliced black olives
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (10 ounce) Ro-Tel Diced Tomatoes and Green Chiles
  • 1 1/2 cup chunky salsa

DIRECTIONS:

  1. Preheat oven to 350 F degrees. Meanwhile in a large bowl, prepare Jiffy cornbread mix by combining mix, eggs and milk. Stir well then add 1/2 cup grated Mexican cheese blend. Set aside. (If you like some extra spice, add a small can of diced green chilies to the cornbread mixture.)
  2. In a skillet add olive oil and cook ground beef over medium high heat until cooked through. Drain any grease. Add onions and garlic and cook for 2-3 minutes until onions are tender.
  3. Add remaining ingredients to the meat mixture in skillet. Mix well and remove from heat.
  4. In a 9X13 baking pan, add meat and vegetable mixture. Top with 1 cup grated Mexican blend cheese.
  5. Add prepared cornbread mixture on top of cheese layer. Be sure to spread out evenly.
  6. Bake in oven for 33-35 minutes or until cornbread turns golden.  Enjoy with your favorite beverage.

Mexican Cornbread Casserole

Joann’s Egg Salad Sandwich

Egg Salad Sandwich 1I know. Egg salad. Not much of a recipe. But I always like to put a little “extra love” into my recipes. So this is not just plain old chopped eggs and mayonnaise.  It is MY version of an egg salad sandwich. And there is no mustard in this recipe. Why? Well, because I just don’t like mustard. But feel free to substitute it for the caesar salad dressing if you prefer. This will be posting around Easter. So maybe you have some extra hard boiled eggs you need to use?

INGREDIENTS:

  • 6 hard boiled eggs, chopped
  • 1 stalk celery, finely diced
  • 1 spear kosher dill pickle, diced (one quarter of a whole kosher dill pickle)
  • 1-2 tablespoons red onions, diced
  • 1 cup chopped romaine lettuce
  • 3 tablespoons mayonnaise
  • 1 tablespoon caesar salad dressing
  • 1/2 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper

DIRECTIONS:

  1. Place eggs in a saucepan and cover with cold water.  Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 15 minutes.
  2. While eggs are cooking, dice celery, pickle, onion and romaine lettuce. Add to a bowl.
  3. After eggs have sat in the saucepan for 15 minutes, remove the eggs from the hot water. Let eggs cool. Then peel and chop eggs.
  4. Add your chopped eggs into the bowl with prepared vegetables.
  5. Then add mayonnaise, caesar salad dressing, salt, pepper and paprika.
  6. Stir to combine. You may serve now or place bowl (covered) in your refrigerator  to chill before eating.
  7. Use your favorite type of bread to make the sandwich and serve with fruit on the side. Enjoy!
  8. Makes 4-6 sandwiches depending how much you like to stuff them. 🙂

Egg Salad Sandwich