Mexican Casserole w/Cornbread Topping

By pammsw97

Ingredients

• 1 lb lean ground beef
• 1 lb mild Italian Sausage, casings removed
• 1 cup frozen corn or Mexican corn, thawed
• 1 medium green bell pepper, finely chopped
• 1 medium onion, finely chopped
• 1 garlic clove, minced
• 1 tsp paprika
• 1/4 tsp cayenne pepper, optional
• 1 (1-ounce) pkg reduced-sodium taco seasoning mix
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 (10-ounce) can diced tomatoes w/green chilies
• 3/4 cup water
• 2 to 3 cups shredded Monterey Jack or Cheddar Cheese
• 1 (6-ounce) pkg cornbread mix
• 2/3 cup 2% reduced-fat milk
• 1 egg

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350 degrees. Grease a 13x9 inch glass baking pan.
2. Place a large skillet over medium-high heat. Add ground beef & cook until browned, stirring frequently. Drain on paper towels.
3. Add sausage to pan; cook until browned. Return beef to pan. Add corn, bell pepper, onion, garlic, paprika, cayenne (if using), taco seasoning mix, tomato sauce, tomatoes with green chilies, and water. Bring to a boil, reduce heat and simmer, uncovered., until slightly thickened, 10 to 15 minutes, stirring frequently.
4. Spoon beef mixture into baking pan. Sprinkle cheese on top.
5. Combine cornbread mix, milk and egg in a bowl; mix well, Pour evenly over cheese. Bake, uncovered, 30 minutes, or until golden.