Doritos Mexican casserole
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This casserole was crazy straightforward and next time, i'm doubling it and creating it in a very 13×9 pan as a result of i do know the leftovers would are even higher and that we didn’t have one bite left.
Also try our recipe : EASY TWICE BAKED POTATOES #dinnerfood
Ingredients :
- 1 box JIFFY corn muffin mix
- 1 egg
- 1/2 cup sour cream
- 1/2 cup creamed corn
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp. cumin
- 1 tsp. chili powder
- 10 oz can red enchiladas sauce (divided)
- cheddar cheese, shredded
- Monterey jack cheese, shredded
- small handful cilantro leaves, chopped
- Fresh jalapeño, chopped (optional)
- Sour cream
Instructions :
- Preheat oven to 400 degrees. Grease an 8X8* pyrex casserole pan. Combine egg, sour cream, creamed corn & jiffy mix and bake in casserole dish for 20 minutes or until golden brown. Remove from oven and set aside.
- Meanwhile brown ground beef & onion. Add the garlic the last minute. Drain grease and add salt, cumin & chili powder.
- Poke holes all in the cornbread. Pour 1/2 cup enchilada sauce all over the cornbread. (Save the remainder for serving) Then spoon the meat mixture over the cornbread and top with lots of cheese. Bake for 20 minutes or until brown and bubble. Top with chopped cilantro & (optional) jalapeños and serve drizzled with the leftover enchilada sauce and sour cream :-)
- I broke my 8×8 pan last week so I had to use a pie pan, it fit (barely) but I wasn’t able to put as much cheese as I would have liked. Next time, I will use an 8×8 because Mama likes a lot of cheese
Read more our recipe : HOMEMADE SPANISH RICE RECIPE #dinner
Source : bit.ly/2tFMlDI
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