This recipe is super easy to make and does not require to much work. I like to add a few things to it. I love to add in corn and squash pieces chopped up. It tastes so wonderful and is another way that I can trick my kids into eating more vegetables. I have kids in my house that despise veggies so this is an easy way for them to get the nutrients that they need! I’m sure some of you out there know exactly what I am talking about! Try this casserole and it will be a staple meal in your house!
Check out what our friends from Kraft Recipes have to say about this:
“My husband said this is in the top 5 of recipes I’ve ever made & we’ve been married for 6 years.”
This meal will be a major hit in your household!
1 lb. lean ground beef
1 onion, chopped
1 jalapeño pepper, seeded, finely chopped
1 can (15 oz.) Rotel enchilada sauce
1 can (15.5 oz.) Bush’s black beans, rinsed
1 tsp. McCormick’s garlic powder
1 tsp. McCormick’s ground cumin
1 pkg. (8.5 oz.) Jiffy corn muffin mix
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
Heat oven to 350ºF.
Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir 3 min. or until heated through. Spoon into 13×9-inch baking dish sprayed with cooking spray.
Prepare muffin batter as directed on package; stir in cheese. Spread over meat mixture.
Bake 20 min. or until toothpick inserted in center of cornbread topping comes out clean.