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Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple.  Serve with homemade green chile and you have a wonderful meal for family and friends.  This time I served with slices of the last tomatoes of the season.  A silly discovery…sliced canned peaches made a wonderful side to this.  Don’t ask me why…it just does!

This casserole also freezes beautifully.  I have frozen leftovers and have also  made two pans and froze one.  Just heat it again and voila…dinner is served.

MEXICAN CORNBREAD CASSEROLE

2 cups yellow corn meal
2 cans cream style corn
2 eggs
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Green Chili

  • Mix together corn meal, corn, eggs and milk. Set aside.
  • Brown and drain ground beef.
  • In a separate bowl, mix cheese with green chiles.
  • Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.
  • Spread all ground beef and chiles on top. Next sprinkle with cheese.
  • Finish with remaining cornmeal mixture.
  • Cover with foil and bake at 350 degrees for 45 minutes.

Great topped with hot green chili (canned or home-made).