Cheesy Cornbread Casserole (serves 150)
15 pounds lean ground beef ¼ cup + 1 tablespoon garlic powder
15 onions, chopped ¼ cup + 1 tablespoon ground cumin
15 jalapeno peppers, seeded, finely chopped 127 ounces packaged corn muffin mix
225 ounces canned enchilada sauce 7 ½ pounds Mexican style shredded four cheese
225 ounces canned black beans, drained
Preheat oven to 350 ° F. Spray pans with cooking spray.
Brown meat with onions and peppers in large skillet. Stir in next 4 ingredients; cook and stir until heated through. Spoon into baking pans.
Prepare muffin batter as direct on package; stir in cheese. Spread over meat mixture.
Bake 30 minutes or until toothpick inserted in center of cornbread topping comes out clean. Cool slightly.
Sodium: 562 mg