Matt'S Mexican Cornbread Mix Recipe

Name: Matt'S Mexican Cornbread Mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef, or turkey; 1 can pinto beans; 1 can Niblets corn; 1 jar of salsa; 1 sweet onion; 1 jalapeno pepper; dash of paprika, chili pepper, cumin and dried cilantro; 2 tablespoons olive oil; 3/4 grated cheddar or monterey jack cheese; corn bread mix

Servings: persons

1
heat olive oil
2
chop onion and saute in olive oil
3
add ground meat until brown
4
add spices and combine
5
add to skillet the corn (rinsed) and the pinto beans (rinsed) Stir together.
6
Add the salsa and the chopped jalapeno. Transfer 1/2 of the mixture into a 3 quart baking dish, cover with half the cheese, add the rest of the meat mixture and spread the corn bread mixture over the top of the casserole (spread evenly) and cover with the rest of the cheese.
7
Bake in a preheated 350Degree oven for 45 minutes until cornbread is brown. Allow the casserole to sit for 5 minutes to cool.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. ground beef, or turkey, 1 can pinto beans, 1 can Niblets corn, 1 jar of salsa, and more.

Yes, Matt'S Mexican Cornbread Mix falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Matt'S Mexican Cornbread Mix

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions