Mexican Cornbread 3

1 pound ground meat
1 package frozen seasoning
1/2 teaspoon minced garlic
1 can diced tomatoes
1 envelope taco seasoning
1 cup Mexican Velveeta cheese
1 box Jiffy cornbread mix
1/2 can sweet cream-style corn

Preheat oven to 350 F. Brown ground meat and frozen seasonings together. Add garlic. Drain meat mixture. Add taco seasoning and stir over medium heat to mix well. Add tomatoes and cook to a boil. Lower heat and simmer 20 minutes. Mix cornbread as directed, Add creamed corn to cornbread mix. Spray with nonstick in a 13 x 9 inch casserole dish. Pour in one-half of cornbread mixture. Layer meat mixture on top. Layer cheese and pour remainder of cornbread mixture on top. Bake until golden brown.

Serves 4.

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Cajun Country -- New Iberia, Louisiana