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Dave's Mexican Armadillo Casserole
Submitted by Dan Jones.
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~ 1 lb ground armadillo
~ 1 medium onion, chopped
~ 1/4 cup fresh chopped cilantro
~ 1 tsp cumin
~ 2 tbsp ground chili pepper
~ 2 cans diced green chilies
~ 1 can diced tomatoes
~ 1 can corn, drained
~ 1 cup diced zucchini
~ 2 cups shredded pepper-jack cheese
~ 1 box Jiffy cornbread mix
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In a skillet, add the meat, onions and cilantro. Season with the cumin and chili pepper. Cook until brown. Drain fat if any.
Stir in the green chilies, tomatoes, corn and zucchini.
Pour into a casserole dish. Sprinkle on the cheese.
Prepare cornbread batter according to package. Pour over top of cheese.
Bake at 350 degrees for 50 - 60 minutes or until cornbread is golden brown.
Serve and enjoy.
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