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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.

Calories:  296            

Sodium:   562 mg