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Mom's Mexican Cornbread
October 02, 2009

This was a good idea, but I was running short on time and altered it somewhat. I browned the ground beef with onion and green pepper then added some Spanish Gardens taco sauce. I left this mixture in my ovenproof skillet and topped it with shredded mexican cheese. I mixed up a Jiffy corn muffin mix adding a can of cream corn to it then pouring it over all of the cheese and beef in the skillet. I baked it until the cornbread was done and served with baked sweet potato fries that had been shaken in a ziploc bag with a little veg oil, half a packet of taco seasoning and honey.

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