Cornbread Casserole (Print Version)
# Ingredients:
01 -
2 lbs lean ground beef.
02 -
1 can (14 oz) corn, drained.
03 -
1 can (14.5 oz) kidney beans, drained.
04 -
2 cups salsa.
05 -
1 packet (1 oz) taco seasoning.
06 -
1 cup water.
07 -
1 tsp salt.
08 -
½ tsp black pepper.
09 -
½ tsp garlic powder.
10 -
1½ cups shredded cheese (e.g., Colby Jack).
11 -
1 box (8.5 oz) Jiffy corn muffin mix.
12 -
1 can (8.25 oz) creamed corn.
13 -
2 tbsp milk.
14 -
¼ cup sour cream.
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a skillet, cook the ground beef over medium-high heat until browned; drain excess grease.
03 -
Add corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder to the skillet. Stir well.
04 -
Transfer the beef mixture to a greased 9x13-inch baking dish. Top with shredded cheese.
05 -
In a bowl, combine corn muffin mix, creamed corn, milk, and sour cream. Stir until smooth.
06 -
Spoon the cornbread mixture evenly over the beef layer.
07 -
Bake for 35-40 minutes or until the cornbread topping is golden and fully cooked.
08 -
Serve warm with your favorite toppings like sour cream, avocado, or diced tomatoes.
# Notes:
01 -
This casserole blends Tex-Mex flavors with a sweet cornbread topping, creating a hearty and delicious meal.
02 -
Customize the toppings with sour cream, avocado, or fresh diced tomatoes for extra flavor.
03 -
Perfect for family dinners or gatherings, offering a comforting and filling dish.