This is sure to warm your currently artic-frozen bellies.
I’ve got a great weeknight dinner to share! Me & my mom made it up on one of those ‘what’s in the pantry’ kinda nights. It’s warm & comforting & casserole-y all in one. It’s one of Michael’s faves; I used to make it for him in my dorm room. This dish is basically a Mexican shepherd’s pie. It’s incredibly easy & incredibly cheap & incredibly yummy. I’ll break it down real quick for y’all.
You’ll be needing:
1 pkg. chorizo
2 can black beans
1 bag frozen corn
2 Jiffy cornbread mix
2/3 c. milk
3 T. hot sauce (optional)
Now let’s get cookin’!
Cook the chorizo all the way through for about 8-10 minutes on medium-high heat.
Start up the cornbread mix.
Get the milk & eggs whisked up nicely with the Jiffy mix.
Add the bag of frozen corn & stir it around.
Once the meat is cooked, pour in the whole can of black beans, not drained. Keep cooking till beans are warmed through & some of the juice has evaporated.
Pour into a 9×13 casserole dish & top with cornbread.
Top with sour cream & cilantro to serve. Cheese wouldn’t hurt either.
Hope you try this one! If you like Mexican food &/or casseroles, you’ll love this. Promise.
I’m off to make some Saltgrass Potato Soup for tonight’s warm dinner! Check that recipe out too!