Over the past week and a half I have been experiencing ulcer flare-ups.. so awful, trying to work retail and remain stress free is difficult at best.. but I have been working on relaxing.. cooking relaxes me, but I haven't been doing that much, but I plan on doing it more.. trying to cook great meals for the least amount of money possible.. money can get tight and I am not really a coupon person, but I am going to start clipping ones that I can actually use.. I plan on doing better.. it is going to be a challenge to see how little I can spend to feed us for a month.. :)
For dinner tonight I decided to make Mexican Cornbread Casserole, I have been craving Mexican Cornbread for a while.. :)
Mexican Cornbread Casserole
Olive oil
1 onion, chopped
2 bell peppers, green and another color, chopped
garlic, minced
1 lb ground beef
8 oz cheddar cheese, shredded
2 1/2 c cornmeal
3 tbsp sugar
2 eggs
1 can cream corn
1 can whole kernal corn, drained
pickled jalapenos
milk
4 oz pepper jack cheese, shredded
In a large saute pan heat oil, add the onions and peppers, cook for about 5 minutes, add the garlic and cook another minute, add the ground beef and cook until done..
While that is cooking put the cornmeal and sugar in a bowl, add the eggs, cream corn and whole kernal corn.. mix well and add the pickled jalapenos and some milk, stir and keep adding milk until the right consistency.. about 1 1/2 c.. add the pepper jack cheese and stir well.. Put the meat mixture in a 9x13 dish, cover with 4 oz the shredded cheddar cheese and then pour the cornbread mixture over. Bake in a 375 degree preheated oven for 15 minutes, then sprinkle the rest of the cheddar cheese on top and return to the oven and cook another 10 to 15 minutes or until done in the middle.. Serve with a green salad.
