Twice Baked Mexican Casserole

Posted: November 17, 2013 in A Writer's Kitchen
Tags: , , , , ,

get-attachment.aspxHere is another quick and easy meal, perfect for weeknight or weekend dinners.

Preheat oven to 375 degrees.


  • 1 batch cooked cornbread. I used a box of Jiffy mix, baked in a bread pan, but you could buy it already prepared.
  • 1 cup salsa divided in half.
  • 1 can fat free refried beans
  • about 1 cup shredded cheddar cheese
  • 3/4 cup beef broth

In small bowl, mix broth, 1/2 cup salsa, and refried beans

Crumbled  1/3 of the cooked cornbread into the bottom of a 9″ casserole dish. Add a layer of 1/2 the bean mixture. top with 1/3 shredded cheese. Another layer of 1/3 crumbled bread, then 2nd half of bean mixture, then 1/3 cheese.

Final layer will be last 3rd of crumbled bread, remaining remaining salsa, last third of cheese.

Bake for 20-25 minutes until golden brown and blended together. Serve warm plain or with sour cream.




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