Today’s blog post will be quick because I have a To Do List about a mile long and for some reason it just keeps getting longer and longer and longer. Does that ever happen to you?
I love the feeling of crossing something off the list but it seems like today, once I cross one thing off, two more things get added. I’m not getting anywhere.
So I’ll cut to the chase – this week’s Quick Summer Meals Contest winner is Leah from Westby, WI for her Mexican Casserole. Congratulations Leah!!! There’s still time to enter the Quick Summer Meals Contest. Check out the easy rules here.
Leah said she makes this very mild because she has 3 kids under the age of 4 and wanted to be sure they would eat it. My family thought that it could be spicier so if you like spice in your life – use a spicier salsa instead of the Mango – that gave it a sweeter taste.
For winning this week’s contest Leah will receive Chef’s Planet’s All Natural Citrus Foaming Hand Soap and Refill. When I worked for Cake ‘n Crumbs, we sold this product and I LOVED it. It lasted forever and I liked the fresh, clean, citrus scent. You can check it out here along with all of their other great products.
Now I can cross off – Writing Blog Post – off my list. But wait, I still have to get groceries and run the kids into town and those aren’t on my list. Ugh…
Yield: 6 - 8 servings
Prep Time: 10 minutes
Cook Time: 15 - 20 miutes
Total Time: 25 - 30 minutes
This recipe can easily be adapted to fit your family’s likings. Feel free to use a spicier salsa if you like the heat. My family also does not like black beans so I left those out.
• 2 pounds hamburger
• 1 - 16 ounce jar Newman's Own Mango Salsa
• 1 box Jiffy Cornbread (make according to package directions, ie. milk, egg)
• 1 - 15 ounce can black beans
• 1 – 11 ounce can Mexicorn
• Cheddar cheese
• Sour Cream
• Black Olives
1. Preheat oven to 350 degrees.
2. Brown hamburger.
3. Drain, rinse veggies and add to meat.
4. Add salsa to meat/veggie mix.
5. Make cornbread according to package directions.
6. Pour meat mixture in 8x8 pan.
7. Pour cornbread over top of meat mixture.
8. Bake until cornbread is done – about 15 minutes.
Leah from Westby, WI