Mexibake and Blueberry muffins

Woohoo! Dinner time again! So, let's get started since I had to wait an extra day to make this beauty of a meal!!
Mexibake! it's a Mexican styled Casserole.

Needed:
-1 Lb Ground Beef or Turkey
-1 Can Diced Tomatos (~14 Oz.)
-1 Can Mexicorn (~12 Oz)
-Taco Seasoning
-Corn Bread (enough for an 8X8 pan)

Brown the meat and add the taco seasoning following the directions per the instructions on the pack. Add in diced tomatos and mexicorn allowing it to simmer for 5-10 mins or until heated.

Prepare the Corn Bread while the meat is simmering. Once the meat is thoroughly heated place it in an 8x8 pan and spread the cornbread on top. I found it helpful to make the cornbread thicker around the edges so that it will cook all the way through.

Cook according to the corn bread recipe. Usually 20-25 mins. And enjoy!

Ok, so after dinner I didn't make dessert because the next morning I had a breakfast to go to. So, instead, I made blueberry muffins with fresh ingredients and they were GOOD!!

Ingredients:

-4 Cups Flour

-2 Cups Sugar

-2 Tsps Baking Powder

-1 Tsp Baking Soda

-1 Tsp Salt

-3 Cups (24 Oz) Fresh or Frozen Blueberries

-4 Eggs--Lightly Beaten

-2 Cups (16 Oz) Sour Cream... I HATE Sour Cream; but this was good

-1 Cup Vegetable Oil

-1 Tsp Vanilla

Preheat oven to 375 Degrees.

In a large bowl combine the Flour, Sugar, Baking Powder, Baking Soda and Salt; Add berries and toss GENTLY! (If using FROZEN berries they do NOT have to be thawed.)

Combine Eggs, Sour Cream, Oil and Vanilla and mix well. Stir into dry ingredients until just moistened.

Line Muffin Tin with muffin papers or spray with cooking spray and fill 3/4 full. If you want a full muffin I would fill it just slightly more than 3/4 full.

Bake for 20-25 mins or until golden.

Delicious!!!! Hope you enjoy! Until next week...