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.

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