Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, mexican cornbread. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mexican Cornbread is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Mexican Cornbread is something that I have loved my entire life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can cook mexican cornbread using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mexican Cornbread:
- Take taco seasoned meat
- Make ready 1 lb lean ground beef
- Prepare 1 packages taco seasoning
- Get 1 cheeses of choice
- Take 1 picante salsa
Onion, bell peppers, and jalapeno peppers give it some nice heat and extra flavor. It's a popular variation of everyone's favorite Southern-style cornbread. Serve this tasty cornbread with beans or a hearty chili. This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese.
Instructions to make Mexican Cornbread:
- Brown meat. Add taco seasoning and follow package directions. drain well
- Follow the cornbread recipe. - - https://cookpad.com/us/recipes/342059-cornbread
- Pour enough batter to cover the bottom of the skillet.
- Add the taco seasoned beef. Try to keep the meat off the edge of the pan so it won't burn.
- Cook per cornbread recipe directions. Remove from skillet and let rest a few minutes.
- Cut a big slice. Add cheese and picanta salsa as desired. Enjoy
Serve this tasty cornbread with beans or a hearty chili. This Mexican cornbread features diced green chiles, sweet corn, and cheddar cheese. We like to use fresh Anaheim or poblano chile peppers, but you can substitute canned green chiles. The chile peppers have a tough outer skin, so we char them on a dry skillet and then steam them in a paper bag. Steaming them in the bag makes it easy to slip the skins off, and charring them develops plenty of.
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