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06-09-2016 08:26 PM - edited 06-11-2016 07:39 AM
06-09-2016 08:50 PM
@chicagoan wrote:MEXICAN CORNBREAD SUPPER1 lb ground beef
1 can Ro-Tel
1 can ranch-style beans
1 can cream corn
1 cup shredded Mexican cheese
1 box Jiffy Cornbread mix
1 egg
1 cup water
Brown beef and drain; I used stove too high. Top with next four ingredients. Combine last 3 ingredients and spoon over meat mixture. Switch to oven, 400 degrees. Bake until cornbread is brown, about 20 minutes.
Thank you for your recepie, sounds good...a hearty meal😋
06-09-2016 09:29 PM
Quick and easy...thanks.
06-09-2016 09:49 PM
Thanks for pose this. Everything in this recipe appeals to me. I always have all these items in stock too. I
06-10-2016 11:17 AM
What size can of creamed corn, small (8 oz.) or the larger one??
06-10-2016 01:01 PM
Good to see you and hoping all is well with you and your family! Bet those grandsons are getting big!
Thanks for this great recipe. I have copied it and also passing it on to our DD.
06-10-2016 01:38 PM
Can you tell me what brand of "ranch" beans you use? I'm not sure I've noticed this type or style on the grocery shelf. Thanks for posting a such an easy and hearty recipe!
06-10-2016 02:53 PM - edited 06-10-2016 02:56 PM
06-10-2016 02:56 PM
I'm pretty sure it is its own brand. It reminds me of a pinto or kidney type bean it a chili-ish flavored gravy.
I have bought them at WM near the other canned beans.
06-10-2016 03:13 PM
I have never seen this product in my life. I guessed at the general type of bean correctly, though, and I'm sure I can make do with something similar.
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