I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!
Monday, April 9, 2012
Cornbread Casserole
1 lb ground round 1 packet taco seasoning 1/3 cup water 1 can Rotel 1 can black beans, drained and rinsed 1 box Jiffy corn bread mix, plus ingredients to make cornbread 1 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400 for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted.
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