Ingredients:
- 3 cups diced fully cooked ham
- 2 cups shredded Monterey Jack cheese (8 ounces), or a Mexican blend of cheeses
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) green chili peppers, seeded and chopped
- 1 medium onion, finely chopped
- few drops bottled hot pepper sauce
- 1 skillet of freshly baked cornbread, cut in wedges
Preparation:
In crockpot, combine the diced ham, cheese, tomato sauce, green chili peppers, onion and hot pepper sauce. Cover and cook on LOW for 2 hours. Split the hot corn bread wedges; spoon ham mixture over the bottom half then top with top half of the cornbread wedge and more of the ham mixture. Serves 6 to 8.
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Cornbread Recipes
Ham Recipes Index
Ham Casseroles
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