STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top
Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
You'll want to save some turkey for Rachael's spiced-up leftover casserole.
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Turkey, Mushroom and Corn Mexican Casserole
Recipe courtesy of Rachael Ray
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Sauce:
3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
Casserole:
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese
Directions
For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
Char the tortillas over an open flame on a gas burner, or in dry skillet.
Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
Cook's Note
To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.
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Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
Mexican Ground Beef Rice Casserole
The most amazing casserole that's juicy, cheesy and loaded with BIG Mexican flavours!
On the table in 30 minutes, made in ONE POT.
PRINT RECIPE.
Cheesy texture like risotto except it tastes like Beef Enchiladas!!
********
More easy, cosy casseroles
One Pot Chicken Broccoli Rice Casserole
Emergency Chicken Rice Casserole (from SCRATCH!)
Faster Chicken Stew (Casserole)
Cheeseburger Casserole (Homemade Hamburger Helper)
Creamy Parmesan Garlic Broccoli Casserole
One Pot Chicken Enchilada Rice Casserole
Tex-Mex Casserole (Low-Fat Version) with Victoria Taylor - Heart of the Home
Tex-Mex Casserole (Low Fat Version)
- 1lb Fresh Ground Turkey
- 1lb Fresh Ground Beef
- (Old El Paso) Taco Seasoning Mix
- Medium Salsa
- 1lb (Velveeta) Light Cheese Block
- 1lb of Non-fat Sour Cream -or- Fat Free Cottage Cheese
- 6oz of Shredded Mozzarella Cheese
Watch more episodes of Heart of the Home:
From North Georgia Now: Many people consider the kitchen to be the heart of the home. Families gather there to begin and end their days with good food, good conversation, and a chance to spend time together. North Georgia Now and Habitat for Humanity volunteer Cherie Martin teamed up for quick and easy recipes to make cooking fun and less time consuming.
Air: ETC-TV 3