Tuesday, June 22, 2010

Cheesy Texas Bake


Sometimes I wish my camera was better at portraying the deliciousness of some food. This was hard to get a good picture of, but let me just say it is so gooey, cheesy, yummy, plate-lickin' good. This recipe makes either one 9x13 pan or two 8x8 pans. I always make one for dinner tonight, and one in the freezer for dinner later. You could get fancy schmancy and garnish this with green onions or cilantro and sour cream, but it's quite amazing all on it's own, I'm just sayin'.

Husband Rating: 4 1/2 stars

12 oz. ground beef
1 clove garlic
1/4 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
1 cup frozen corn
1/2 packet taco seasoning
1 8 oz. can tomato sauce
8 oz. cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)

In a large skillet cook ground beef until no longer pink, drain any grease. Add onion and garlic. Stir in Rotel tomatoes, tomato sauce, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.

Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)

Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.


For your freezer pan, let it cool for a few minutes and cover with foil. Label and date, you'll need to use within 3 months.


Note: You don't bake the freezer version until you want to eat it!

To prepare freezer version: Remove from the freezer 30 minutes before cooking time. Let sit on the counter for 30 minutes, uncovered. Put foil back on and bake covered at 375 for 30 minutes. Remove foil and bake for an additional 45-50 minutes or until cornbread is golden brown and the filling is bubbly.


It's so good, trust me. We ate 3/4 of the pan that night, and then I sent the rest with my husband for lunch the next day. Whoohoo for double duty foods!

Linking up with Tempt My Tummy Tuesdays!
and Tuesdays at the Table at All the Small Stuff

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6 comments:

Deanna said...

This looks FABULOUS! It just made the list for "Maternity Meals" that will be easy to pull out when I'm not up for fixing dinner in a few weeks. :) THANK YOU!!!

P.S. I understood to cook BOTH and freeze one...right?!? or do I freeze one uncooked???

Camille said...

I clarified - you bake the freezer version AFTER freezing, when you're ready to eat it.
Hope you love it!

Tiffanee said...

Yum! Does look delicious!! Thanks for sharing!! I will be making this one soon.

Lisa@BlessedwithGrace said...

Oh that looks like a WINNER in our house! Can't wait to try it. Thanks for linking to TMTT.

April said...

Oh I like this, it sounds delish! And thank you for giving the details on freezing and cooking the frozen dish. This is going on my list.

Jessica said...

I loved this meal! thanks so much for sharing. I posted a link to your recipe on my blog, http://monkeyshiners.blogspot.com/2010/07/yummy-cheesy-texas-bake-and-my-fave.html

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