Mexican Cornbread Casserole

Read more on:  https://susanhi.wordpress.com

There are nights when I just want to slap dinner together and have it be terrific.  Tonight is one of those nights!  For most of the day we had sunshine and blue skies with a temperature of about 60 degrees.  Fabulous!

Well, by the time I was driving home from work, the rain was moving in and in full swing by the time I finished my 15 minute commute home.  I thought about just serving leftovers but I wasn’t really in the mood for those.  So, I put on my thinking cap as I browsed the pantry and the frig.  Dangerous, right?!

Here’s the basic premise:  cornbread mix, leftover taco meat, salsa, and other stuff mixed together and dumped into a greased 9×13 pan.  It smelled divine while cooking and tasted great too!  Garnish like you would a taco – yum! 

Easy-Peasy-Mexi-Dinner.  Yeah – not as good as Guy Fieri’s ‘winner, winner chicken dinner’!  =D  But it sure is an easy, delicious meal!!!

Mexican Cornbread Casserole

• 1 pouch Marie Callendar’s Cornbread Mix
• 1 small can of mild diced green chilies
• 1 small can of minced black olives
• 2 C shredded cheddar cheese
• 1 C water
• 1 C Pace mild picante sauce
• 3 C leftover taco meat or chopped cooked chicken
• Garnishes
• Chopped tomatoes
• Chopped onions
• Shredded Cheddar
• Sour Cream, Guacamole, Salsa, etc.

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a large mixing bowl combine the cornbread mix, water, and picante sauce until well mixed.  Add the chilies, black olives, and cheese mixing well.  If the mixture is too thick, use salsa or water to make it less dense.  Taste for seasonings and adjust.  (I added some garlic powder – can’t help it—I love that garlic flavor!)

Bake at 375 for 35 to 45 minutes.  Garnish like you would Tacos or my Gonzo Pie!

Monte Cristo Skillet

There is something about a Monte Cristo sandwich that makes my mouth water.  I just love them.  I saw a recipe once in a magazine (wish I could remember which one and how long ago!) that I thought was worth trying.  Over the years, I’ve tweaked it here and there landing on this variation.

We like this breakfast, lunch, or dinner.  If there are leftovers, I love to have this cold the next day.  The family prefers to warm theirs in the microwave.

Monte Cristo Skillet

• 1 (6 oz.) Jiffy Cornbread Mix
• 1 package shaved deli turkey, chopped (Oscar Meyer, whatever brand you like)
• 1/2 package shaved deli ham, chopped (whatever brand you like)
• 2 C shredded Swiss cheese
• 4 large eggs
• 1 C milk
• 2 Tbsp Hellman’s or Best Foods Mayo 
• 2 Tbsp honey mustard, divided
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 C Smucker’s Currant Jelly
• Powdered sugar (Optional)

Make the cornbread mix according to package directions, except bake in a 10 1/2-inch cast iron skillet (cornbread will be thin) or comparable oven-proof skillet. Remove cornbread from skillet; cool and cut into cubes.

Wipe out skillet with paper towels; spray generously with no-stick cooking spray.  Preheat oven to 350.

Place cornbread cubes in skillet. Top with turkey, ham and cheese.

In medium mixing bowl, whisk together eggs, milk, mayo, 1 Tbsp mustard, salt and pepper until well blended. Pour evenly over ingredients in skillet.  Bake 30 to 35 minutes or until set and lightly browned. 

In a small saucepan, melt currant jelly low to medium heat. Add last Tbsp honey mustard; whisk to blend.  Taste for seasonings and increase mustard to your taste.  (Sometimes we put a 1/4 tsp of cayenne pepper in this to give it just a little kick.)

Take the skillet from oven.  Cut in wedges, sprinkle with powdered sugar and serve with sauce.  (Sometimes I put the sauce underneath or most often I drizzle on top.)  My family tends to like the sauce so I double the recipe for it.