/rating_off.png "1 Star")
Loading...| 2 1/2 cups cornmeal | |
| 1 tablespoon mayonnaise | |
| 1 cup milk | |
| 1 cup butter , softened | |
| 5 eggs | |
| 1 can Rotel Tomatoes | |
| 1 lb ground beef | |
| 1/4 cup taco seasoning | |
| 2/3 cup water | |
| 1 small onion , chopped | |
| 1 teaspoon garlic , minced | |
| 1 can cream of mushroom soup | |
| 2 cups pre-shredded cheese , fiesta blend | |
| 2 cups beef stock |
| 1. | Preheat oven to 350°F. |
| 2. | In a large bowl, mix cornmeal, mayonnaise, milk, butter, and eggs until well combined. |
| 3. | Pour the mixture into a greased baking dish and bake for 20-25 minutes or until lightly browned. |
| 4. | In a large skillet, cook the ground beef over medium heat, breaking it up into small pieces, until browned. |
| 5. | Drain the grease and add the Rotel tomatoes, taco seasoning, water, onion, and garlic. Cook until the tomatoes are heated through. |
| 6. | Add the can of cream of mushroom soup, fiesta blend cheese, and beef stock to the skillet. Cook, stirring, until the cheese is melted and the mixture is heated through. |
| 7. | Crumble the cornbread into a large bowl and pour the beef mixture on top. Mix well. |
| 8. | Transfer the mixture to a greased baking dish and bake for 30-35 minutes or until the top is lightly browned. |
Spicy and flavorful Mexican twist on a traditional stuffing-dressing recipe.
Perfect for any occasion, not just Thanksgiving.
High in calories and fat due to the cheese and beef.
May be too spicy for some individuals.
The cornmeal and Rotel tomatoes are excellent sources of fiber and vitamins.
The ground beef provides a good source of protein.
However, due to the high calorie and fat content, this dish should be enjoyed in moderation.
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