Make this simple, hearty casserole featuring seasoned ground beef, corn, and a cheesy cornbread topping. It is a satisfying one-dish meal perfect for weeknight dinners.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:Tex-Mex
Diet:Vegetarian
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
1 packet (1 ounce) taco seasoning mix
1 can (10 ounces) Ro-Tel diced tomatoes and green chilies, undrained
1 can (15 ounces) whole kernel corn, drained
1 can (8.5 ounces) cream-style corn
1 box (8.5 ounces) Jiffy Corn Muffin Mix
1 cup milk
1 large egg
1 cup shredded cheddar cheese, divided
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
Cook the ground beef and onion in a large skillet over medium heat until the beef is browned. Drain off any excess grease.
Stir the taco seasoning, Ro-Tel, whole kernel corn, and cream-style corn into the beef mixture. Spread this meat mixture evenly into the prepared baking dish.
In a separate bowl, whisk together the Jiffy mix, milk, and egg until just combined. Do not overmix.
Pour the cornbread batter evenly over the meat mixture in the baking dish.
Sprinkle 3/4 cup of the shredded cheddar cheese over the top of the batter.
Bake for 30 to 35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and immediately sprinkle the remaining 1/4 cup of cheese over the hot casserole. Let it stand for 5 minutes before serving.
Notes
For extra flavor, add 1/2 teaspoon of cumin to the ground beef while browning.
You can substitute Monterey Jack cheese for cheddar if you prefer a different flavor profile.
If you do not have Jiffy mix, use your favorite homemade or store-bought cornbread batter recipe, adjusting liquid as needed.