“I found this recipe in a cook book by Sandra Lee from the Food Network. I made a dish of this and it was almost instantly inhaled by my DH and DS. Very yummy! At times I have topped this with a dollop of sour cream and fresh cilantro.”

Ingredients Nutrition

  • 1 lb ground beef
  • 1 cup of chunky salsa verde (the green kind!)
  • 1 (10 ounce) can rotel, drained
  • 1 cup cream-style corn
  • 1 (8 ounce) box Jiffy cornbread mix or 1 (8 ounce) boxother sweet cornbread mix
  • sliced black olives
  • shredded cheese


  1. preheat oven to 350.
  2. brown the meat breaking up all large crumbles.
  3. drain the fat from the meat.
  4. add the rotel and the salsa verde and stir well making sure everything is mixed.
  5. in a small bowl mix the cornbread mix and the cream corn just until moist and mixed.
  6. spoon the meat mixture into a 1 1/2 quart baking dish.
  7. top with the cornbread mixture, spreading it evenly over the meat.
  8. sprinkle the top with sliced black olives.
  9. bake for 40-50 minutes.
  10. during the last five minutes of cooking add the shredded cheese, and return to oven until cheese is melted.

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