Wednesday, May 9, 2012
New Life for Leftover Meatloaf
Mexican Cornbread Casserole
1 can black beans, drained
1 can tomatoes with green chilies
1/2 - 1 cup black olives (optional)
2 cups self-rising cornmeal mix, or Mexican cornbread mix
1 3/4 cups buttermilk
1 cup grated cheese
Crumble meatloaf into skillet, and add the seasoning, beans, and tomatoes. Stir over medium heat until heated through. Pour into a greased casserole dish. Sprinkle olives over meat mixture. Mix cornbread mix and buttermilk and pour over meat mixture and olives. Bake in a preheated 400 degree oven for 30 minutes, then top with cheese and bake for 10 more minutes. Individuals then can dress their plate with their choice of salsa, cilantro, jalapeno, diced tomatoes, onion, or sour cream.
I'll have to half this recipe next time because I have leftovers again, but it was such a hit he says he'll eat the leftovers tomorrow. Yippee!