My guest today is Lenora Worth a long time dear friend. I visited Lenora earlier this year when my dh and I were coming home from Texas. She was a delightful hostess. Here’s Lenora:

“I live in Louisiana, near the Texas border so Mexican food is like second nature to all of us around here. I rarely had Mexican food growing up back in Georgia. But when I discovered it after moving out here many years ago, I fell in love with it. And I’ve found that in spite of the basic ingredients of meat, cheese and beans and spices, not all Mexican dishes are the same. My recipe is original–a combination of dishes I’ve tried and liked with some Southern cooking thrown in for good measure.

My daughter Carly is the strong woman who helped me create this dish. She came home from a high school Spanish class one day, needing a recipe to translate from English to Spanish (or maybe it was the other way around.) Anyway, I gave her this recipe and I think the teacher had some questions regarding the long-drawn out version but if I remember correctly, Carly got a good grade anyway. Below is the short version. It’s a cross between a tamale pie and southern cornbread dressing.

So this recipe is dedicated to my spicy, fiery, strong daughter who went after her dream of being a high school teacher. She’s had many trials since pursuing that dream but now we’re rejoicing that she is still able to be a teacher in spite of some set-backs. She’s worked hard, learned some valuable lessons and continues to grow and mature as a strong, beautiful woman who knows her own heart. Here’s to you, Carly! (Carlita in Spanish.)

Mexican Dressing Casserole:

1 pound of hamburger meat, cooked (Or chopped cooked chicken)
I recipe of cornbread (homemade or boxed)
1 can of Rotel (Mexican diced tomatoes with green chilies)
1 can of chicken broth
2 cups shredded mixed cheddar and Monterey Jack cheese (or more to taste)

Salsa for topping

Break cornbread into a big bowl
Pour chicken broth over broken cornbread
Add Rotel
Stir until cornbread is moist then add cooked meat and cheese. (A little salt and pepper or cilantro is good)
Mix everything until it’s moist
Pour into a greased casserole dish and bake at 350 degrees until the top is golden brown.
Serve with salsa as gravy and enjoy. Add more cheese on top if you want.)

I hope this easy recipe spices up your dinner. We love it around here.

Lenora :-)”

I’m getting so many excellent Mexican-style recipes. I can’t wait to try each one. My family will heartily approve! Here’s a sneak peak at Lenora’s next book The Gift of Wonder which comes out in October. And drop by her website and see ALL HER SHOES! Thanks again, Lenora!–Lyn