Trying to be more frugal, and take stock of what I have on hand to cook, left over salsa, cheese, cream etc.... Today, using ground venison to make one of my hubbies most favorite casserole dishes.... - I spice it up!
This recipe is from All-recipes
2 pounds ground beef
2 cups diced poblano* peppers ( 1 teaspoon salt
1 (16 ounce) jar salsa
1/2 teaspoon dried oregano
1 teaspoon ground dried chipotle pepper
2 (8.5 ounce) boxes dry corn muffin mix* (such as Jiffy)
2/3 cup milk, divided
4 ounces shredded Cheddar cheese, divided
4 ounces shredded Monterrey Jack cheese, divided
8 ounces frozen corn, thawed... NOTE: I used jalapenos, and made my own cornbread.
Preheat the oven to 350 degrees F (175 degrees C).
Spray a 9x13-inch casserole dish with cooking spray.
Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5
Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned
beef is crumbly and no longer pink, about 10 minutes.
Mix one package of corn muin
mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl,
mix the second package of corn muin
mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses.
Spread the prepared corn muin
mixture without cheese into the prepared baking dish. Sprinkle corn over the muin
followed by remaining half of the cheeses, then the beef mixture.
Spoon the corn muin
mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an
inch from the edges of the pan.
Bake in the preheated oven for 50-60 minutes, until golden brown.