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!

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and Tuesdays at the Table at All the Small Stuff