Cheesy Cornbread Casserole
- Source
- Kraft recipe card
- Serves
- 10
- Prep
- 30 min
- Cook
- 55 min
- Cuisine
- Mexican
Ingredients
- 1 lb. lean ground beef
- 1 onion, chopped
- 1 jalapeño pepper, seeded, finely chopped
- 1 can (15 oz.) enchilada sauce
- 1 can (15 oz.) black beans, drained
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 pkg. (8.5 oz.) corn muffin mix
- 1 pkg. KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
Steps
- HEAT oven to 350°F.
- BROWN meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13x9-inch baking dish.
- PREPARE muffin batter as directed on package; stir in cheese. Spread over meat mixture.
- BAKE 20 min. or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Notes
kraft kitchens tips - SERVING SUGGESTION: Serve with your favorite steamed vegetable to round out the meal.
MAKE AHEAD: Prepare meat mixture. Refrigerate 3 to 4 days, or freeze up to 1 month. When ready to use, spoon into baking dish. (Thaw first, if frozen.) Top with muffin batter and continue as directed.
SPECIAL EXTRA: Bump up the flavor by stirring chopped canned chipotle peppers in adobo sauce or chopped fresh chives into muffin batter before using as directed.