SLOW COOKER MEXICAN CORNBREAD CASSEROLE RECIPES

Steps:

• Preheat oven to 350 degrees
• In a medium sized bowl add the Jiffy, egg, and milk. Whisk to combine then set aside.
• To a skillet on the stove add the ground beef and cook through. Once cooked remove any access grease then add in the taco seasoning and water stir to combine. Now add in the drained can of corn, and rotel stir everything together rand let simmer for 5 minutes.
• Grease a 2.5 QT baking dish then add the ground beef mixture in then carefully pour the jiffy cornbread mixture over, spread out as even as possible. Bake for 25-30 minutes or until the cornbread is set. Enjoy with your favorite taco toppings

Steps:

• Spray 4-quart slow cooker with no-stick cooking spray; set aside.
• Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.
• Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.
• Cover; cook on Low heat setting 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.
• Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.