Mexican Cornbread Casserole

Step 1

Preheat oven to 400F.

Step 2

Dump the ground beef into a large saute pan over medium-high heat.

Step 3

Crumble the ground beef well as it cooks.

Step 4

Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.

Step 5

Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.

Step 6

Stir all of the ingredients together well.

Step 7

Add the taco seasoning, salt, pepper and onion powder to the pan.

Step 8

Stir well and leave to simmer and thicken for 5 minutes.

Step 9

After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.

Step 10

Stir until the cheese is melted.

Step 11

Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.

Step 12

Pour the cornbread mix into a large mixing bowl.

Step 13

Add the eggs and milk to the bowl with the cornbread mix.

Step 14

Stir until no large chunks remain.

Step 15

Pour the cornbread batter over the ground beef mixture in the baking dish.

Step 16

Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.

Step 17

Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.

Step 18

Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.

Step 19

Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.

Step 20

Enjoy!