Southwest Cornbread Casserole

Total Time: 30 minutes

Yield: 7-8 servings 

Ingredients

CORNBREAD LAYER:

1/2 C melted butter

1/2 C sugar

2 eggs

1 C buttermilk

1/2 tsp baking soda

1 C flour

1 C cornmeal

1/2 tsp salt

MEAT MIXTURE:

1 pound ground beef (I used 9% fat 91% lean)

2 cloves minced garlic

1/2 onion, chopped

5-6 mini bell peppers, chopped

salt and pepper

3 Tb taco seasoning

1 (10 ounce) can red enchilada sauce

1 (14.5 ounce) can diced tomatoes, un-drained

1 (15 ounce) can black beans, drained

1 C salsa 

2 C Mexican blend cheese

cilantro (optional)

Instructions

1. Preheat your oven to 400 degrees and move the rack to the center of the oven. 

2. In a medium sized mixing bowl beat together 1/2 C melted butter and 1/2 C sugar. Add 2 eggs and beat to combine. 

3. Pour 1 C buttermilk into a glass measuring cup. Add 1/2 tsp baking soda and stir to combine. Add this to the butter and sugar mixture and stir to combine. 

4. In a separate bowl toss together 1 C flour, 1 C cornmeal, and 1/2 tsp salt. Fold it into the wet ingredients. Don't over mix. 

5. Spray a 9x13 pan with cooking spray and spread the cornbread batter out evenly into the pan. 

6. Bake for 12-15 minutes or until the top is set and slightly firm. It should be almost baked completely. It's going to go in the oven for another 5 minutes or so with the meat mixture on top, but make sure it's just about done before you move to that stage. 

7. While the cornbread is baking, grab a deep skillet and heat it up over medium high heat. 

8. Add 1 pound ground beef, 2 cloves of chopped garlic, 1/2 chopped onion and 5-6 chopped mini bell peppers (I used orange and yellow). Sprinkle with salt, pepper and 3 Tb of taco seasoning. Stir and cook until the beef is cooked through and no longer pink. 

9. To the ground beef mixture add 1 (10 ounce) can red enchilada sauce, 1 (14.5 ounce) can diced tomatoes (un-drained), 1 (15 ounce) can black beans (drained) and 1 C salsa (I used Pace). 

Give it a nice stir, allow it to come to a simmer and let it cook on low for 5 minutes. 

10. Carefully pour the meat mixture over the top of the corn bread. 

11. Sprinkle with 2 C Mexican blend cheese. 

12. Pop it in the oven for 5-8 minutes, or just until the cheese melts. 

13. Sprinkle with fresh cilantro (optional).

from:  Jamie Cooks It Up

Granola

2 C regular rolled oats
1/2 C coconut
1/2 C coarsely chopped pecans
1/2 C honey or maple syrup
1/3 C cooking oil

In a bowl stir together rolled oats, coconut, and pecans.  In another bowl combine honey or syrup and oil; stir into oat mixture.  Spread mixture evenly onto a greased cookie sheet.  Bake in a 300 degree oven for 30 to 35 minutes or till lightly browned, stirring after 20 minutes.

Remove from the oven.  Cool, then break into clumps.  Store in tightly covered container or bag.

Apple Wheat Pancakes

6 T dry powdered milk
1 1/2 C water
1/2 C applesauce
1 T lemon juice
2 eggs
1 apple cored and grated
4 T oil
2 T sugar
2 tsp baking powder
1 C white flour
1 C wheat flour
2 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp salt
3/4 tsp baking soda

Mix all ingredients until smooth.  Pour batter in 1/4 C increments on the skillet.

Note:  I used 2 cups of white flour as I didn't have any wheat flour ground.  Really yummy!