Mexican Cornbread Casserole

Angela (Grammy) Derby

By
@Angela_Derby

The only problem I had with this dish was...no leftovers! This is a super easy casserole that your family will love! A little spicy and a little sweet, perfect combination with the cornbread and taco meat.


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Serves:

8

Method:

Bake

Ingredients

GROUND BEEF MIXTURE:

1 lb
ground beef, lean
1
packet taco seasoning, medium
3/4 c
chopped onions
1 1/2 c
shredded cheddar cheese
1 can(s)
rotel with green chiles
1/2 can(s)
corn, drained (or all of a small can)
1/2 can(s)
red kidney beans, drained & rinsed

TOPPING:

1 (8.5oz) box
cornbread mix (i used jiffy)
1
egg
1/2 c
milk

Directions Step-By-Step

1
Preheat oven to 400'F. Grease or spray with cooking spray a 13X9" pan.
2
Brown meat with onions. Add taco seasoning and cook thoroughly, stirring to blend in the mix. Add Rotel, corn and kidney beans. Pour into greased 13x9" pan. Top with cheese.
(I reversed this and put the cheese first, then poured the cornbread mix over that.)
3
Prepare cornbread according to directions with 1 egg & 1/2 cup milk. Pour over cheese and lightly press in a bit.
4
Bake for 15-20 minutes. (per cornbread pkg. directions)

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beef
Regional Style: Mexican