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MEXICAN CORNBREAD CASSEROLE

Makes 6 servings

1/4 cup water
3 Tbsp. margarine
2 1/4 cup cornbread stuffing mix, crushed
1 slightly beaten egg
2 (15 oz) cans Chili with Beans
1 cup grated Monterey Jack cheese with jalapeno peppers (4 oz)
1/2 c. grated Monterey Jack cheese with jalapeno peppers (2 oz)

Combine water and margarine in a 1 qt. saucepan. Heat until margarine melts. Remove from stove and stir in stuffing mix and egg until moistened. Turn crumb mixture into a 9-inch pie plate. Using your hands, press crumb mixture firmly against bottom and sides of pie plate; Set aside.

Combine chili with beans and 1 cup cheese. Pour mixture into crust. Cook at 400 degrees for 30-35 minutes until heated through. Remove from oven and top with remaining 1/2 cup of cheese.