Mexican cornbread casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef; cooked |
| Salt & pepper to taste | ||
| 1 | cup | Chopped onion |
| ½ | pounds | Grated American cheese |
| 3 | Jalapeno peppers; chopped fine | |
| 1 | cup | Cornmeal |
| 3 | Eggs | |
| 1 | cup | Sweet milk |
| ½ | teaspoon | Soda |
| 3 | tablespoons | Bacon drippings |
| 1 | teaspoon | Salt |
Directions
Date: Mon, 15 Apr 1996 17:09:21 -0500 From: Judy Howle <howle@...>
These recipes were sent to me by a friend in Albuquerque. Tongue River Ranch, Dumont, Texas.
Brown meat and drain off grease. Grease a 9 x 13 inch pan. Add ½ of batter then sprinkle on meat, onions, pepper and last add cheese. Cover with remaining batter. Cook at 350 degrees for about 45 minutes.
CHILE-HEADS DIGEST V2 #295
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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