Pioneer Woman Mexican Cornbread Casserole Recipes

CORNBREAD CHILI CASSEROLE

Steps:

• Preheat the oven to 375˚. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and sauté until soft, about 5 minutes. Add the ground beef to the onion and sauté, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat.
• Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to a 9-by-13-inch baking dish, smoothing it into an even layer.
• In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream.

CHEESY JALAPENO CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese. Set aside.
• In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.)
• Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes.

THE PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Take a 9-by-13 inch casserole dish and grease it with butter.
• Heat the olive oil in a skillet over medium-high heat. Saute the onion and red bell pepper for 5-7 minutes, or until softened. Add ground beef, garlic, Rotel tomatoes, cayenne pepper, chili powder, black pepper, and salt. Cook until the meat is well browned and crumbly.
• Add corn into the beef mixture and allow it to defrost for about 3 minutes. Drain and discard the fat. Add about ¼ of the grated cheddar cheese and mix well.
• Pour your meat sauce into the casserole dish. Cover the meat with a thin layer of salsa.
• Mix the cornmeal, salt, and baking soda in a large bowl. Add the milk and eggs, stir until well incorporated.
• Pour the cornmeal mixture on the salsa layer and top it with the remaining grated cheddar cheese.
• Bake for about 30 minutes until the top is lightly browned.
• Take out your casserole and allow it to cool for about 5 minutes before serving.
• You may top it with your favorite taco toppings and enjoy.

PIONEER WOMAN MEXICAN CORNBREAD CASSEROLE

Steps:

• Mix the Jiffy corn muffin mix with the eggs and milk in a large mixing bowl then stir in the creamed corn and sweet corn.
• Next, place half of the corn mixture in a greased 9x13 baking dish.
• Place the ground beef in a large nonstick skillet over medium-high heat and brown it.
• Add 1 packet of taco seasoning (plus any water indicated on the package), and simmer until the meat is thoroughly cooked.
• Mix in the Rotel tomatoes, then transfer the ground beef mixture to a baking dish. Top the ground beef with half the cheddar cheese then sprinkle the remaining corn mixture on top.
• Now, spread the remaining cheddar cheese on top of your casserole then bake it for about 35-40 minutes at 350 degrees F.
• Take the casserole out of the oven and allow it to cool for 5 minutes to set before cutting and serving.
• Top it with your favorite taco toppings if you like.