Mexican Cornbread Casserole
Taco-seasoned ground beef with corn, creamed corn and diced tomatoes with green chiles under cheese and a golden corn muffin topping.
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Ingredients
- 1 pound lean ground beef
- 1 cup onion chopped
- 1 packet taco seasoning
- 1 can whole kernel corn 11 ounces, drained
- 1 can cream-style corn 14.75 ounces
- 1 can diced tomatoes with green chiles 10 ounces, such as Rotel (mild)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Mexican blend cheese divided
- 2 boxes corn muffin mix 8.5 ounces each
- 2 eggs
- 2/3 cup milk
Instructions
- Preheat the oven to 400°F. Spray a 9x13-inch casserole dish with nonstick cooking spray.
- Brown the ground beef in a large skillet. When it is halfway done, add the chopped onion and cook until the meat is no longer pink (160°F).
- Drain the meat and add the taco seasoning, drained corn, cream-style corn, diced tomatoes with green chiles, salt and pepper. Mix, then simmer 5 minutes to thicken, stirring occasionally.
- Pour the meat mixture into the greased dish and top with 1 cup of the cheese.
- Whisk the eggs and milk together, then add the corn muffin mix and stir to combine. Spread the batter over the meat and cheese.
- Bake 15 to 20 minutes, until the top of the cornbread is golden brown. Sprinkle the remaining 1 cup of cheese over the top and bake just until the cheese melts, about 2 minutes.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 596kcalCarbohydrates: 64.2gProtein: 25gFat: 27.2gSodium: 1416mgFiber: 4.6gSugar: 19g