Cornbread Mexican Casserole

I feel like there has been a common theme with my post lately...sorry for not posting as regularly as I would like. The past month or two of weekends have been pretty busy, so the weekdays are really the best time for me to post. Between softball, short vacations, softball again, and other events, it's been hard to get off the couch during the free time and into the kitchen. Baking has taken somewhat of a back seat, though I am going to post about a Banana Pudding Cake, which turned out really good, and was even "healthified!" Softball is coming to an end (can't say I'm not somewhat happy about this), so I will be able to do more baking on Sundays. We don't have any softball this weekend, so I'm planning to do something Sunday since people at work have been asking why I haven't brought something in for the last couple of weeks (they don't seem to remember the Banana Pudding Cake or the meatballs, both brought it mid-week. I guess they like it Monday...perhaps a nice way to start the week.) However, we are going to a HUGE beer fest on Saturday night...so we will see how I feel on Sunday. The Olympics are also causing me a distraction, but damn if I don't love watching them! It is truly one of my favorite things to watch. Go USA!

This week I made a commitment to cook dinner every night this week. I wrote up my shopping list (full of new recipes! )and headed to the store last night. I tried a new store to see how the prices were, but after the first 6 items in my cart were at least 50 cents more (some as much as $2 more!), I decided to stop and go to Wal-Mart. Yes, Wal-Mart is a zoo, there are some "interesting" people there, but their prices really can't be beat. I'm glad I decided to go, and not stay at the first place just because I was there. I found this recipe on Pinterest, where else, and put my own spin on it. Instead of plain black beans, I made them how I usually do (gave it much more flavor), added a can of Rotel, cooked the onions with the beef mixture (not with the sour cream mixture), and used sweet cornbread in place of regular. The balance between the spicy beef and the sweet bread was awesome! Though the boyfriend thought there was too much cornbread, I really enjoyed it. You could easily make this with ground turkey or broiled chicken as well, but we were in the beef mood. Left overs were great and it stayed within my points range, only 9 points for a pretty big slice; in whole the recipe made 6 servings.

 Cornbread Mexican Casserole

• 1 packet cornbread mix; 7 oz
• 1/2 to 1/3 milk; depending on package directions
• 1 egg
• 1 pound extra lean ground beef
• 1 can Rotel; I used original
• 1 small yellow onion, diced
• 1 packet taco seasoning
• 1 can black beans
• 1/8 cup water
• 1/4 cup onion, diced
• 1 packet Sason seasoning
• 1 cube chicken bullion
• 1 cup light sour cream
• 1 cup low-fat cheddar cheese, shredded
• 1/2 cup green onion
• Sour cream, salsa, lettuce, and additional green onions to top; optional

1. Preheat oven to 350 degrees.
2. Prepare the cornbread mix following the package directions. 
3. Pour cornbread in a greased 8x8 glass baking dish.
4. Bake for 15 minutes.
5. While that is baking, make the black beans. Bring water to a boil in pot with Sason, chicken bullion, and 1/4 cup onions. 
6. When it reaches a boil, add beans and cook for 10 minutes.
7. While the beans are cooking, brown the ground beef until half done.
8. Add the onions and finish browning.
9. Add Rotal, taco seasoning, and beans. Turn to low until cornbread is done.
10. In a mixing bowl, add sour cream, 1/2 cup cheese, and green onions.
11. When cornbread is done, top with beef mixture, then with sour cream mixture.
12. Bake for 20 minutes.
13. Serve with lettuce, salsa, extra cheese, and green onions.  

Tips and Tricks

• To save time (but I can't be certain about flavor since I LOVE my black bean recipe), use seasoned black beans or Bush's Grillin Beans in Black Bean Fiesta.
• If Rotel is too spicy for you, add regular petite diced tomatoes.
• For a thinner cornbread layer, only use half the mixture and cook for 10 minutes.
• If you would like the sour cream cold, and not baked, omit prior to baking and top once out of the oven.