Chorizo & Cornbread Bake

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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 eggs

2/3 c. milk

3 T. hot sauce (optional)

Now let’s get cookin’!

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Cook the chorizo all the way through for about 8-10 minutes on medium-high heat.

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Start up the cornbread mix.

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Get the milk & eggs whisked up nicely with the Jiffy mix.

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Add the bag of frozen corn & stir it around.

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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.

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Pour into a 9×13 casserole dish & top with cornbread.

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Bake in the oven for 15-20 minutes until cornbread topping is golden-brown. SONY DSC

Top with sour cream & cilantro to serve. Cheese wouldn’t hurt either.

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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!

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