Mexican

The best Mexican casserole | The best Mexican casserole | By Kiera's Southern Cooking | Today y'all we're taking just two regular size boxes of some Jiffy corn muffin mix. And we're going to add it. We're going to add one pound of ground beef that we already cooked. And y'all we didn't season it because we're fixing to season it right in here today. So I'm going to give this just kind of a quick stir just to kind of chunk up those lumps. A little bit of that cornbread mix. But y'all this recipe right here has been one of our family's favorites since we found it on the Facebook y'all. Okay. Next up I'm throwing in a little rotel. I found some no salt added today y'all. So you should be proud a little bit. Growing and trying new things and fancy things. We're going to add in some cream style corn. And this is just the regular size can. Oh look at that y'all. I don't know if you've ever had some cream corn but my Memaw makes a cream corn casserole and y'all I might need to share that recipe with you because it is to die for. But right here right now. We're just going to mix this up this cornbread mix just to kind of make sure we're getting it all even and all that seasoning or not the seasoning, all the ingredients get mixed up and mixed around but we're not done yet. We're going to add in the seasoning now. So, this is just one packet of some taco mix. Taco seasoning. Taco seasoning mix. 25% less sodium. See? Told y'all. I'm growing up. We got two cups of some triple cheddar and I'm just going to dump this whole thing in there y'all and we're going to spread it out but we're going to also mix it and I'm just premixing kind of all of this just to get enough mixing so that we're not struggling when it comes to the final ingredients. Oop, missed a little missed a little baby right here. Okay. Last two ingredients, some milk and eggs. We got 2/ 3 cup of milk. We're just going to that on in. And we got two room temperature eggs. I don't know if you knew this but eggs should be room temperature before you bake with them, okay? So we're going to add those in and we're going to cut that up in the chunks. Make sure that yolk is cut up, spread out, over with, under with, all of this. So we're going to get this all mixed up. Get it even. I know, I said mixed up 18 different times this video y'all but guess what? We need to make sure this is mixed up because if it is not mixed up, then honey, it is not going to work. Alright. So now you see that this is kind of at that like butter like state. This is ready. This is mixed how we want it to be. Okay. I'm going to slide this over. I'm bringing in my big old casserole dish. And y'all I'm just going to start pouring this baby in. Luckily I don't need to have two hands. Or maybe I do a little bit. Just a little bit of two handiness. We're going to be needing. Get all that goodness out. And I want y'all to know I sprayed this little casserole dish with some avocado oil before so that it doesn't stick. Not that I'm expecting it to stick but you know cornbread sometimes it gets a little tasty on you. And so y'all this look at that. Look. It's so beautiful. We're putting this baby in the oven. It's set at 400 and we're going to leave it in there for about 20 minutes. Then we're going to take it out and give it a nice crust. Alright y'all. Look at that Mexican cornbread. Actually let me show y'all the bottom. Look how perfectly that is cooked. Whoo. Y'all the the middle is still a little gooey. So it's perfect timing for us to bring over our Mexican creamy melt cheese and create us a nice crust for this Mexican cornbread. Alright. Let's get this. You know what? We're going to use that whole thing. Y'all I've been into some cheese lately. I love it. And it is Yes. Giving me everything that I am looking for. Beautiful. Alright. Look at that. Okay? So now y'all going to get my oven mince back on because this is still hot. But we're going to put this back in our 400 degree oven for five more minutes until that cheese gives us the crust we're looking for. Alright y'all. Our Mexican cornbread is ready. Now y'all don't judge me based on the cheese right here. I took it out to cool off and y'all I forgot about it. Don't blame me. But we're going to get just us a nice and crunchy. Whoo. That is still hot somehow. Nice and crunchy corner piece. Look at that y'all. Oh my my. This is going to need some daisy sour cream. I swear every time I say daisy my dog pops her little head up. But y'all get a spoon. Fork. Get a fork. And we're sticking a fork in it.

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These Carnitas Enchiladas (AKA Pulled Pork Enchiladas) are the best enchiladas. Rich, crispy carnitas are wrapped in tortillas and covered with a tangy homemade enchilada sauce and plenty of cheese. | #MexicanFood | #pork | #carnitas | #enchiladas |