| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Treat your family with this tempting side dish and they will yell OLE! Perfect with chicken or turkey but also goes great with beef or pork.

Mexican Corn Stuffing Casserole

5 cups crumbled corn bread
1 (15-ounce) can creamed corn
3/4 cup diced onion
3/4 cup diced red bell pepper
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 large egg, lightly beaten
2 teaspoons finely chopped fresh cilantro
2 teaspoons hot pepper sauce

1. Preheat oven to 350° F. Grease 2-quart baking dish.
2. Bake cornbread crumbs on baking sheet, stirring occasionally, for 20 minutes or until lightly toasted.
3. Combine corn, onion, bell pepper, chiles, cheddar cheese, Monterey Jack cheese, egg, cilantro and hot pepper sauce in large bowl. Add cornbread; toss to evenly mix. Do not overmix. Transfer to prepared baking dish; cover.
4. Bake for 35 to 40 minutes; uncover. Bake for an additional 10 minutes or until heated through and top is golden brown.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

||| Save this Recipe on Delicious |||