Corn Casserole

I'm making this tonight as a side to the Beef Taco Bake, so I'm doubling the recipe. I'll add Photos later!

Ingredients:

1 - 15 1/4 oz can whole kernel corn, drained

1 - 14 3/4 oz can cream-style corn

1 - 8 oz package corn muffin mix (I use Jiffy)

1 - cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded cheese

Directions:
Preheat Oven to 350'

In a large bowl, stir together all the corn, corn muffin mix, sour cream and butter. Pour into a greased 9 by 13 inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Bake 5 minutes or until cheese is melted. Let stand for 5 minutes and serve warm. This makes 6-8 servings.

Beef Taco Bake

I'm making this tonight for a large family get together so I am tripleing the recipe. As a side I will be making a Corn Casserole.

Beef Taco Bake

1 lb- ground beef (I used 2 lbs and 1 lb Italian Sausage)

1- 10 3/4 oz can Campbell’s Condensed Tomato Soup

1- cup Salsa

1- 4oz can Diced Green Chile Peppers

1/2- cup milk

1- cup shredded cheese (about 4oz)

8- Corn tortillas - cut into 1 inch pieces

(you may use 6 flour tortillas if you prefer)

Cook the beef in a skillet over medium heat. Cook until well browned, stirring often. Drain off the fat. Preheat oven to 400' Add to meat: soup, salsa, milk, tortillas and 1/2 the cheese. Stir. Spoon the mixture into a 2 quart casserole dish. Cover and bake for 25 to 30 minutes, until bubbly. Remove and add the remaining cheese. Bake for 5 minutes or until cheese is melted.