Easy Mexican Cornbread Casserole
Servings: 6 servings
Ingredients
- ½ pound ground beef
- 1 can Rotel diced tomatoes with green chilies drained, 10 oz each
- ½ packet taco seasoning
- 1 box Jiffy Corn Muffin Mix 8.5 oz
- ⅓ cup milk
- 1 large egg
- 1 can sweet corn drained, 15 oz
- 1 cup shredded sharp cheddar
Instructions
- Preheat the oven to 350ºF (175ºC). Coat an 8 by 8-inch baking dish in cooking spray or butter and set aside.
- Brown the ground beef in a large skillet and drain the grease. Add the taco seasoning and ¼ cup water and simmer until thickened. Stir in the drained Rotel. Set aside.
- In a medium mixing bowl, add the Jiffy Corn Muffin Mix, milk, and egg. Stir to combine. Then stir in the sweet corn.
- Pour the corn mixture into the prepared baking dish, spreading into an even layer. Top with an even layer of the ground beef mixture (use all of it). Top the meat with an even layer of cheddar.
- Bake for 25-35 minutes or until the cornbread layer is cooked and the cheese is golden brown. If the cheese browns too quickly before the corn muffin layer is fully baked, cover the casserole in foil and continue to bake. Cool for at least 10 minutes before serving. Top with your favorite taco toppings like sour cream and fresh cilantro.
Notes
Topping ideas: Sour cream, black olives, fresh cilantro, lettuce, and green onions.
Storage: Cool the casserole to room temperature and transfer it to an airtight container. Refrigerate it for up to 3-4 days, or freeze for 2-3 months. When ready to reheat, thaw them (if frozen) in the refrigerator overnight and reheat either in the oven, covered with foil, or in the microwave using short intervals to prevent overcooking.
