Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, brown the lean ground beef over medium-high heat for 5-7 minutes until no pink remains.
- Drain excess grease and stir in cream-style corn, canned corn, and Rotel. Cook for 3-5 minutes.
- Add taco seasoning, salt, pepper, and onion powder, then simmer for 5 minutes.
- Remove from heat and mix in 2 cups of shredded Mexican cheese until melted.
- Grease a 9x13 inch baking dish and spoon the beef mixture into it, spreading evenly.
- In a bowl, combine Jiffy cornbread mix, milk, and eggs, stirring until smooth.
- Pour cornbread batter over the beef mixture, spreading to cover completely.
- Bake in preheated oven for 17-20 minutes until the cornbread is golden and a toothpick comes out clean.
- Sprinkle remaining 1 cup of shredded cheese on top and bake for an additional 4-5 minutes.
- Let sit for a few minutes before slicing and serving.
Nutrition
Notes
Customize your casserole by adding vegetables or adjusting spice levels according to preference.