Erin’s Mexican Casserole

Came home ravenous one evening with very few groceries and a hungry boyfriend en route to my supperless home. So the following is the solution I came up with to this particular problem. This recipe just shows what I did this evening. If I had a full fridge of veggies I might’ve added in more stuff like spinach (Mmmm…I bet that’d be good) or maybe some rice or maybe some canned, diced tomatoes or maybe a packet of taco seasoning (Oooo…also a good idea). The world is good when you have an easy delicious idea.

Erin’s Mexican Casserole (for lack of a better name)

Before covering it with the cornbread mixture.

Casserole-ness:
1 can black beans
1 can kidney beans
1 can corn kernels
1 onion, chopped
1 package of Smart Ground (soy-based ground beef substitute)
1 tablespoon chili-garlic mixture

Crust:
1 box Jiffy cornbread mix (plus all the ingredients to make it)
red pepper flakes
jalapeno peppers, diced

Topping:
salsa (your choice, I used a medium-hot salsa verde)
shredded cheese (your choice, I used medium cheddar)

Just out of the oven!


1. Preheat the oven to 425 F.
2. In a large casserole dish, mix the black beans, kidney beans, corn, onion, Smart Ground and chili-garlic mixture.
3. Make the Jiffy cornbread mix according to the directions on the box.
4. Mix the dice jalapenos into the cornbread mix.
5. Pour the mix over top of the casserole. Spread around, making sure that all the casserole filling is covered.
6. Sprinkle red pepper flakes on top of the cornbread mixture. (If you really like it hot you can sprinkle on some chili powder as well, as I did).
7. Bake for 30 minutes.
8. Top with shredded cheese and salsa. Eat and write me a thank you note.

Mmmmm! All that's left is to throw on some cheese & salsa!

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