Mexican Cornbread Casserole
This simple Mexican Cornbread Casserole goes together quickly, is filling as a complete meal, and is full of unique flavor.
Servings 8
Baking Temp 400°F
Equipment
- 13x9 baking dish
- Nonstick cooking spray
- Large skillet
- Medium bowl
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 1 packet (1 ounce) taco seasoning
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 small can (8.75 ounces) whole kernel corn
- 1 can (15.5 ounces) light red kidney beans
- 1.5 cups (6 ounces) shredded Sharp Cheddar cheese
Instructions
Assembling the Mexican Cornbread Casserole
- Preheat oven to 400°F. Spray 13x9 baking dish and set aside.
- In a large skillet, brown ground beef with onions, until beef is no longer pink. Drain any excess grease.
- Add taco seasoning, diced tomatoes with green chiles, corn, and beans. Stir well to combine.
- Transfer meat mixture to prepared baking dish. Sprinkle cheese evenly over the top.
- In a medium bowl, combine the cornbread mix, egg, and milk. Spread cornbread mixture over the cheese.
- Bake for 15-20 minutes, or until cornbread topping is golden brown.