LOADED MEXICAN CORNBREAD
1pound Lean Ground Beef
1 Yellow Onion, diced
1 teaspoon minced Garlic
8ounces of Cheddar, shredded
4 teaspoons Taco Seasoning (from a seasoning packet)
3 cups SelfRising Cornmeal Mix
11/2 cups Milk
2 Eggs
1/4 cup Vegetable Oil
14.75ounce can Creamed Corn or Whole Kernel
3 Tablespoons Pickled Jalapenos, chopped
Brown the ground beef with the onion and garlic in a deep 10inchwide cast iron skillet.
Add the taco seasoning.
In a mixing bowl stir together the selfrising cornmeal mix, milk, eggs and vegetable oil. Add the corn and jalapenos. Now stir in the browned meat mixture from the cast iron skillet. Stir together well and add back into the skillet. Bake for 50 minutes to 1 hour in a 375 degree F oven until done in the center. Enjoy with your favorite pinto beans. We like to eat with Ranch Style beans from a can for a quick weeknight meal.

My link to pampered chef where you can purchase the items I used in this video.
Click the link below and search for the item numbers listed below⬇

https://www.pamperedchef.com/pws/amur...

Can Opener item # 2759

1 cup Prep Bowls (set of 6) item # 1825

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