Alex’s Mexican Cornbread Casserole Recipe (picture heavy)

Our friend Alex had brought this dish to one of our weekly Sunday Night Dinners and it was such a hit! It’s a  dish that is easy to assemble, has relatively “normal” ingredients, and is really, really good. Perfect for a potluck, rainy day or just  a pick me up.  (5 stars!)


Serves 6-8
  • 1 (8 ounce) package cornbread mix
  • 1 lb lean ground beef
  • 1 1/4 ounces packaged taco seasoning
  • 1 jalapeno, diced
  • 1 medium onion, diced
  • 1/2 green bell pepper, diced
  • 1 (10 ounce) can rotel
  • 2 ears corn on the cob, boiled and cut off the cob
  • 2 cups shredded reduced-fat Mexican cheese blend
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (8 ounce) can creamed corn

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Ta da and it’s done! If I can do it, you can do it too ^_^


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