Best Velveeta Mexican Corn Bread Recipe 455 Recipes

VELVEETA MEXICAN CORN BREAD RECIPE - (4.5/5)

Steps:

• Preheat oven to 350. In a large microwave safe dish (I use my 6 cup size Pyrex measuring cup) combine cheese and milk, nuke till cheese is melted. Stir to blend cheese mix add muffin mix to the bowl and then add the egg. Stir till blended, it may be lumpy because of muffin mix but don't worry, that normal. Using cooking spray, prepare an 8" square or small oven safe skillet. I use the skillet, then serve it left in the skillet at the table. Bake for about 20 minutes, knife inserted in center to check if done. Cut into slices or squares.

VELVEETA SOUTHWESTERN CORN DIP

Steps:

• Mix VELVEETA and corn in large microwaveable bowl.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min. Stir in remaining ingredients.
• Serve with crackers or assorted cut-up fresh vegetables.

MACARONI - CORN - VELVEETA CASSEROLE

Steps:

• In non-stick pan, cook corn, margarine & Velveeta.
• In another pan, cook macaroni until tender and drain.
• Pour macaroni in corn/Velveeta mixture. Mix well.

CORN & VELVEETA CASSEROLE

Steps:

• Combine all ingredients into 9x13 casserole dish.
• Cover and bake@ 350 degrees for 30 mins;Stir and bake 30 mins uncovered.

MEXICAN STUFFED CORNBREAD

Steps:

• Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
• Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
• Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
• Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
• Top with remaining cornmeal mixture.
• Sprinkle remaining 1 cup cheese on top.
• Bake at 350 for one hour.

CHILI CORN BREAD VELVEETA CASSEROLE

Steps:

• chop peppers and onion into small cubes (I like mine tiny, but it's to taste ).
• place peppers and onion in large skillet with beef and cook until beef is done and onions are translucent - drain.
• add tomato sauce, rotel (drained), water, and taco seasoning and cook until liquid is mostly absorbed.
• while this is cooking mix jiffy with egg and milk per package directions ( I like mine to sit for about 5-10 minutes to "puff up").
• slice velveeta into 1/4 inch slices
• put beef mixture into 9 by 13 inch glass oven pan
• cover beef with velveeta slices
• drop tablespoons of corn bread mixture over everything. It doesn't need to be smooth.
• cover with foil and cook at 350 for 12-15 minutes
• uncover and cook at 400 for 5-10 minutes
• when cornbread looks light golden brown sprinkle sharp and mild cheese's on top and place back in oven until melted ( just a couple minutes)
• enjoy :).