Mexican Cornbread Casserole

By Sharon T

Ingredients

• Nonstick cooking spray
• 1 pound ground beef
• 1/2 cup bell pepper, chopped
• 1 onion, chopped
• 1 (1.25-ounce) package taco seasoning mix----????
• 1 (8.5-ounce) boxes corn muffin mix
• 1 (14.0-ounce) can cream-style corn---use 7 oz
• 1 (14.0-ounce) can corn kernels, drained---- use 7 oz
• 1 1/2 cups shredded cheddar cheese---- reduce
• 1 (4-ounce) can chopped green chilies, drained

Details

Servings 10
Preparation time 15mins
Cooking time 50mins
Adapted from copykat.com

Preparation

Step 1

This is a hearty one dish meal that is perfect for a large gathering. This casserole also reheats very well, and it is great the second time around.


Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.

In a skillet, brown the ground beef with the onion and bell pepper. Add the taco seasoning per package directions and the corn.

Mix the corn muffin batter per package directions. Stir in the cream-style corn.

Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve