Hello everyone. I hope everyone has had a wonderful week. It has been a couple weeks since my last recipe. My mother fell and broke a few ribs and we spent a couple weeks in the hospital. We are now home and she is slowly recovering. But at 96, having 2 surgeries during that two weeks, I am just so very thankful that she is home and on the mend.
Now with fall peeking it’s head around the corner I find myself thinking of more hearty meals. I mean, they are saying low in the 40’s this weekend y’all. I myself am just not ready. But my kitchen will be stocked with all things warm and tasty.
The recipe I have for you today Mexicalli Cornbread, is super simple but so, so, yummy. You can add and delete ingredients to make it exactly how your family likes it.
You will need 1 lb of ground beef, 2 packages of cornbread mix, 1 pkg taco seasoning, 1 can drained black beans, 1 can drained whole kernel corn, 1 chopped green pepper, 1 chopped onion,1 pkg Mexican blend cheese, 1 sliced jalapeno.
Brown your ground beef with your onion and pepper and taco seasoning per directions, drain, add black beans and corn. Prepare cornbread mix, pour half of cornbread mix in a nonstick baking dish, sprinkle with 1 cup cheese, and pour taco meat over cheese and cornbread. Sprinkle with more cheese, cover taco mixture with remaining cornbread batter. Sprinkle with cheese and top with jalapeno slices. Bake at 325 degrees until cornbread is golden brown. Serve and garnish with sour cream and green onion.
This has been a family favorite for a long time, so I hope you love it like we do.
Until Next Time,
Bev
