Saturday, November 5, 2011

Cheesy Cornbread Casserole

This casserole reminded me of the cowboy casserole that I recently made. Mr. liked that one so much, I decided to give this one a try too. It's the same kind of meal, meat at the bottom with a bread topping. This recipe used cornbread from the box, which I'm not a huge fan of.  So, I wasn't in love with this meal.  But, Mr. enjoyed it, and that is all that matters.  Click on the recipe below to go to the original Kraft recipe.  

  Cheesy Cornbread Casserole

what you need

1 lb. lean ground beef
  onion, chopped
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

make it

HEAT oven to 350ºF.
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.

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