Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
2/3
-
-
-
-
-
Directions
Mexicali Casserole, I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go., Easy to make with my 14 year old son. Yum!
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Steps
|
1
Done
|
Start Browning Meat in a Large Skillet Adding the Chopped Onion and Green Pepper-Drain Excess Fat. |
|
2
Done
|
After Browning Meat, Stir in Taco Seasoning Mix, Corn Non-Drained, and Entire Jar of Picante Sauce. |
|
3
Done
|
Simmer Mixture on Med Heat Approximately 10 Minutes, Stirring Occasionally. |
|
4
Done
|
While Meat Is Simmering, Preheat Oven to 375f. |
|
5
Done
|
Mix Mexican Cornbread Mix and Your 2/3 Cup Milk in a Medium Mixing Bowl; Set Aside. Pour About 1/2 of Mixture Into 9-Inch Casserole Dish Then Cover With 1/2 Bag of Shredded Cheese. Repeat-Layering the Two Cover Top With Cornbread Mixture-Spreading Over Entire Casserole. |
|
6
Done
|
Bake in Oven For Approximately 25 Minutes or Until Brown. |
|
7
Done
|
Cool For 5 Minutes Then Serve. |
|
8
Done
|
Add Sour Cream to Taste. |
