Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Cornbread casserole

Recipe byHuberHouse
print
  1. 1 Jiffy Cornbread Mix
    1 egg 
    1/3 cup milk
    1 cup lentils, cooked
    2 cups pinto beans, cooked
    1 package taco seasoning
    1 cup light/fat free sour cream
    4 oz. shredded mexican style cheese
    1/2 medium onion, chopped (I diced in food processor because my crew don't really like big chunks of onion)
    lettuce
    tomato (I didn't have tomato so I used salsa)

    Cook cornbread according to package directions in 8 x 8 pan ~ 15 minutes.

    Mix lentils, pinto beans, and taco seasoning together in bowl. Top cornbread with "meat mixture".

    Mix sour cream, cheese and onions together. Spread on top of "meat mixture."

    Bake for about 20 minutes in 350 degree oven. Top with shredded lettuce and tomato to serve.

    This made about 12 servings as best I can tell ..... or at least that's how I cut them. Sorry I don't have NI .... I plugged into recipe builder to find out points values. 

  2.  

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook