MEXICAN CORN STUFFING CASSEROLE

Toasted cornbread gives this south-of-the-border casserole its distinctive flavor. 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.

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

Preheat oven to 350 degrees F. Grease 2-quart baking dish.

Bake cornbread crumbs on baking sheet, stirring occasionally, for 20 minutes or until lightly toasted.

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.

Bake for 35 to 40 minutes; uncover. Bake for an additional 10 minutes or until heated through and top is golden brown.

Servings: 8
Source: Ortega