In The Kitchen: Dad's Mexican Casserole

Dad's Mexican Casserole

1 lb. Hamburger
1 package taco seasoning (for 1lb. Ground meat)
1 package regular cornbread mix
1 package jalapeno cornbread mix
2 cans whole sweet corn
2 cans kidney beans
8 slices velveeta style cheese cayenne pepper – to taste (optional)
garlic powder – to taste (optional)
2 eggs
1-1/3 cups milk

1.Preheat oven to 400° f.
2.Brown hamburger and drain.
3.Add taco seasoning and mix until blended into meat.
4.Add both cans of kidney beans and sweet corn (drained) to meat mixture and stir until blended. 5.Pour meat and vegetable mixture into casserole pan and spread out evenly across pan.
6.Place slices of cheese evenly spaced on top of meat mixture.
7.Mix dry cornbread meal together in bowl.
8.Add eggs and milk to cornbread mixture and stir until evenly mixed together.
9.Pour cornbread mixture over cheese and meat mixture and spread out evenly to cover meat and cheese.
10.Bake until cornbread is done.
11.Remove and serve.
12.Makes approximately 8 servings.
13.Best if served with sour cream and jalapenos.