Mexican Cornbread

This recipe was given to me by a girl I used to work with. It is quite fantastic! I used pepperjack cheese but I have used the Mexican Velveeta in the past, and I definitely think it was better. The pepperjack was good but the velveeta holds the whole thing together.

Ingredients:

1 pound ground beef
1 packet taco seasoning or 2 heaping tablespoons homemade taco seasoning
1/2 cup chopped onion (optional)
1 can (11 ounces) corn and peppers or mexican corn, divided
6 slices pepperjack cheese or mexican Velveeta (recommended)

1 package Jiffy Corn Muffin Mix
1 egg
1/3 cup milk

1. Brown beef with onion. Drain.

2. Add taco seasoning and simmer on low.

3. Add about half of the corn.

4. Spread mixture in a 9 x 13 baking pan. Place 6 slices of pepperjack cheese on top.

5. Prepare corn muffins according to package directions or use the Cheesy Jalapeno Cornbread recipe. Add the rest of the corn to the corn muffin batter

6. Spread batter over meat and cheese.

7.  Bake at 400 degrees for 15-20 minutes.

Sherylyn

Cheesy Jalapeno Cornbread

I've already posted this recipe on the Creamy Chicken Tortilla Soup post, because it is fantastic with it. But I decided to post this by itself for future reference. It's the only way I make cornbread now!

Ingredients:

1 box Jiffy cornbread mix (8.5 ounces)

1 egg

1/4 cup butter or margarine (melted)

1/3 cup milk

2 tablespoons diced pickled jalapeno, drained well

1 cup shredded cheese

1/8 teaspoon salt

Directions:

1. Combine corn bread mix, egg and butter.

2. Add remaining ingredients and mix well.

3. Place cornbread in greased muffin tin or greased 8 x 8 casserole dish.

4. Bake at 375 degrees for 15-20 minutes.

Sherylyn

Homemade Taco Seasoning

So I think I was last to know that you can make your own taco seasoning. But here is my recipe. I know taco seasoning isn't THAT expensive, but I've always felt stupid for paying a dollar for a tiny packet of seasonings that I was sure I had at home in my cabinets. 

Ingredients:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon red pepper flakes

1/4 teaspoon oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1/4 teaspoon corn starch

1 teaspoon dried onion flakes

1 teaspoon salt

1 teaspoon black pepper

I usually double or sometimes triple the recipe so I don't have to mix up more every time I need it. It keeps just as long as all your seasonings would. Just make sure you store your taco seasoning in an airtight container. Two heaping tablespoons are about the equivalent to a packet, depending on taste.

Sherylyn