Fiesta Bake Recipe
This Fiesta Bake Recipe is great because it can be meat or meatless if you have a vegetarian in the house (or just prefer no meat for a meal). I just can’t seem to get away from the great Tex-Mex flavors, and this recipe has a lot of things that I really, really love. It smells great when it’s baking in the oven and fills the whole house with tasty goodness. Don’t you just love the smell of cornbread baking?
Ingredients you’ll need:
2 lbs ground beef or beef substitute
Cumin and Chili Powder to taste
1/2 chopped Vidalia Onion
1/2 chopped green pepper
1/4 cup chopped fresh cilantro
1 diced Jalapeno pepper (if you like)
2 tbsp minced fresh garlic
3/4 cup Salsa
1 can cream corn
1/4 cup water
About 1/2 can sliced black olives
2 box or packet corn muffin mix (we use Jiffy)
1/2 pack shredded taco cheese
If you’re using ground beef, I like ground chuck the best. Cook your onion and peppers, with your meat or meat substitute. When your meat is cooked, drain, rinse, return to pan 1/4 cup of water and season with minced fresh garlic, chopped cilantro, salt and pepper to taste, and ground Cumin and chili powder to taste. Preheat your oven to 375. Cook on med heat for an additional 2-3 minutes. Add the cream corn and black olives, shredded cheese, mix well and turn out into a 9×14 glass baking pan (ungreased). Mix your corn muffin mix like it says on the box. Drizzle the salsa over the mixture in the pan and the corn muffin mix over that. Back for about 35 minutes in center of oven. When you serve this, adding a dollop of light sour cream is a great added touch!
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