Mexican Cornbread Casserole

• 2 pkgs Jiffy corn muffin mix

• 2 Tbs olive oil

• 1 lb. hamburger (or ground turkey)

• 1 onion, chopped

• 5 cloves garlic minced

• 1 jalapeño pepper, chopped

• 1 can roasted chilis

• 1 Tbsp. chili powder

• 1 tsp. cumin

• 1/2 tsp. garlic powder

• 1/2 tsp. salt

• 2 eggs, beaten

• 2/3 cup milk

• 1 can cream corn

• 1 can regular corn

• 8oz sour cream

• 8 oz. cheddar cheese, grated

1. Preheat oven to 400°F.

2. Grease 9x13 pan.

3. Sauté garlic, onions & jalepenos in olive oil.

4. Stir in and brown hamberger.

5. Stir in chilis, regular corn and spices.

6. In separate bowl, combine eggs, muffin mix, sour cream, milk and cream corn.

7. Pour half of batter into dish.

8. Spread meat mixture over batter.

9. Sprinkle with cheese.

10. Spread remaining batter over cheese.

11. Bake 45 minutes until lightly browned.

***

Sweet Potato Hash

2 sweet potatoes, peeled and chopped into 1/2" cubes
1 russet potato, peeled and chopped into 1/2" cubes
1/4 cup butter
1 onion, chopped 
8 ounces turkey sausage, casing removed
salt & pepper
1 cup spinach
4 eggs poached
Preheat oven to 450°

Toss potatoes with 2 tablespoons of olive oil, salt and pepper
Roast for 20 minutes
Add olive oil to a skillet over medium heat 
Cook onions and turkey sausage in olive oil until onions are softened and sausage is browned
Add roasted sweet potatoes, spinach, and cook until spinach is wilted.
Serve with poached eggs

***