Mexicali Cornbread Con Queso

Servings: 8


1 package (8 1/2 ounces) yellow cornbread mix
2 cups (8 ounces) Wisconsin cheddar or
Monterey Jack cheese, shredded, divided
1 pound ground beef
1 package taco seasoning mix
1 can (15 ounces) pinto beans, drained
Sour cream
Chopped tomatoes
Sliced avocado

Cooking Directions:

Prepare cornbread mix according to package directions, adding 1 cup shredded cheese to batter. Pour batter in equal amounts into two separate greased 9 inch round baking pans. Bake at 350° F for 8 to 12 minutes. Cool.

Brown ground beef; drain. Add beans, seasoning mix and water according to seasoning mix package directions. Continue cooking until slightly thickened.

Place one cornbread round on serving platter; top with half of meat mixture and 1/2 cup cheese. Place the other cornbread round on top; cover with remaining meat mixture and cheese. Cut in wedges to serve. Top with chopped tomatoes, avocados and sour cream.

Tip: For a spicier dish, add one drained can (9 ounces) chopped green chiles to meat mixture.

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