Description
A hearty, comforting dish made with seasoned beef, corn, cheese, and a cornbread topping, perfect for any meal or gathering.
Ingredients
1 box Jiffy cornbread mix
1 lb ground beef
1 can (15 oz) sweet corn, drained
1 can (10 oz) diced tomatoes with green chilies, drained
1 packet taco seasoning
1 cup shredded cheddar cheese
1/2 cup milk
1 egg
1/2 cup sour cream
1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the taco seasoning, diced tomatoes with green chilies, and sweet corn. Cook for an additional 3-4 minutes, then remove from heat.
- In a separate bowl, prepare the cornbread batter by mixing the Jiffy cornbread mix, milk, egg, and sour cream until well combined.
- Spread the beef mixture evenly in the bottom of the prepared baking dish.
- Pour the cornbread batter over the beef mixture, spreading it evenly across the top.
- Sprinkle the shredded cheddar cheese over the cornbread batter.
- Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted comes out clean.
Notes
This casserole can be made ahead by preparing the beef mixture and cornbread batter, then assembling it just before baking.
Feel free to substitute ground turkey or Greek yogurt for lighter variations.
For a spicier dish, consider adding diced jalapeños or using spicy taco seasoning.
Can be made vegetarian by replacing the ground beef with black beans or crumbled tofu.
This casserole freezes well for up to 3 months. Reheat from frozen at 350°F for 45-50 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
