MEXICAN CASSEROLE INGREDIENTS: 2 BOXES JIFFY CORNBREAD MIX 1 14 OZ. CAN CREAM CORN 1 LB. GROUND BEEF 1 LB. HOT SAUSAGE 1 & 1/2 C. SALSA 1 CAN GREEN CHILILES 4 C. SHREDDED CHEDDAR CHEESE 1 PKG. TACO SEASONING Preheat oven to 400 degrees. Mix two boxes of jiffy corn muffin mix following directions on the box. Then mix in creamed corn. Set aside Fry ground beef and sauage together seasoning with 1 tbs of cajun spice and 2 tbs of season all and mix well. Drain grease off. Set meat mixture aside. Coat the bottom of 9 x13 pan with Pam. Spread 1/2 of the cornbread mixture on the bottom of the pan. layer in 1/2 of the meat mixture layer in one small can of chilles. cover with 2 cups of cheese layer in remaining meat mixture. layer in salsa. cover with 2 cups of cheese. cover with remaining cornbread mixture. Bake for 30 - 35 minutes.
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