South-Mex Cornbread Casserole
I had some leftover cornbread and plenty of ground venison and wanted to create a new casserole. The family loved it! Look up my recipe for Cornbread Louisiana Style or use any cornbread mix. This casserole is a great combination of good ol' southern cuisine and Tex-Mex.
I had some leftover cornbread and plenty of ground venison and wanted to create a new casserole. The family loved it! Look up my recipe for Cornbread Louisiana Style or use any cornbread mix. This casserole is a great combination of good ol' southern cuisine and Tex-Mex.
- Carbohydrate 107.08417625 g
- Cholesterol 166.3807029 mg
- Fat 46.541791375 g
- Fiber 10.8800975805402 g
- Protein 42.83658789575 g
- Saturated Fat 17.82899460605 g
- Serving Size 1 1 Serving (467g)
- Sodium 2491.81801605 mg
- Sugar 96.2040786694598 g
- Trans Fat 6.626658545975 g
- Calories 1019 calories
Step-by-step
- Preheat oven to 350 degrees.
- Cook taco meat according to package directions.
- Lightly grease a medium size casserole dish.
- Layer the casserole. Crumble half the cornbread on bottom. Sprinkle a third of your cheese on top of the cornbread. Layer your taco meat next. (If you want to add any fresh vegetables, I would layer them next.) Then more cheese. Crumble the other half of the cornbread on top. Sprinkle the last bit of cheese on top of your cornbread.
- Bake for about 25 minutes. If you like a toasty top, broil on high for a couple of minutes. Serve with your favorite salsa.
The Substitution Trap
Swapping ground venison for extra-lean ground beef fundamentally alters the moisture balance of this casserole by releasing significantly more rendered fat during the initial browning phase. Drain excess grease thoroughly in a colander before assembly, or the underlying layer of cornbread will dissolve into a dense paste instead of holding its crumb structure. Temperature management during assembly prevents premature softening.
Freezing and Storage
Assembled unbaked casseroles tolerate freezing for up to two months when wrapped tightly in two layers of heavy-duty aluminum foil to prevent freezer burn. Thaw the dish completely in the refrigerator for twenty-four hours prior to baking, because placing a frozen ceramic dish into a preheated 350 degree oven risks thermal shock and cracking. When baking a thawed casserole, tent the top with foil for the first fifteen minutes to heat the interior without burning the cheese.
Reheating Leftovers
Individual leftover portions reheat best in a toaster oven at 325 degrees for twelve minutes rather than a microwave, which introduces steam and ruins the toasted crust. Watch for the edges to bubble vigorously and the shredded cheese to turn golden brown before pulling the dish from the oven.
