Mexican cornbread casserole

Yield: 6 Servings

Measure Ingredient
1 pounds Ground beef; cooked
\N \N Salt & pepper to taste
1 cup Chopped onion
½ pounds Grated American cheese
3 \N Jalapeno peppers; chopped fine
1 cup Cornmeal
3 \N Eggs
1 cup Sweet milk
½ teaspoon Soda
3 tablespoons Bacon drippings
1 teaspoon Salt

Date: Mon, 15 Apr 1996 17:09:21 -0500 From: Judy Howle <howle@...>

These recipes were sent to me by a friend in Albuquerque. Tongue River Ranch, Dumont, Texas.

Brown meat and drain off grease. Grease a 9 x 13 inch pan. Add ½ of batter then sprinkle on meat, onions, pepper and last add cheese. Cover with remaining batter. Cook at 350 degrees for about 45 minutes.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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