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Prep Time: 20 minutes Cook Time: 30-40 minutes
Yield: serves: 8
This recipe is a great mid-week comfort food meal, or a weekend get-together dish to bring to a potluck at a friends house. Easy, flavor-filled and hearty!
1 lb ground beef 1 onion, chopped 1 large jalapeno, seeded and chopped 1 15 oz can black eyed peas, drained 1 15 oz can lima beans, drained 1 15 oz can mexican corn, drained 1 15 oz can stewed tomatoes, drained 1 box of cornbread mix eggs and milk (as indicated on cornbread box)
Brown ground beef and onion in skillet. Drain of grease. Add chopped jalapeno and cooked a little longer, so that onions and jalapenos are tender.
Spread beef mixture in the bottom of a 9x13 pan.
Layer the black eyed peas, lima beans, mexicorn and stewed tomatoes on top. Sprinkle 1 cup of shredded Tex-Mex cheese mix on top of vegetables.
Mix cornbread with eggs and milk, as directed on box.
Spread cornbread mixture on top of other ingredients.
Bake at 400F for 30-40 minutes.
*I forgot to add the cheese on the inside, so I sprinkled mine on top half way through the baking time.