Vintage Mexican Casserole

Step 1

In a cast iron or pan, add in olive oil, ground chuck, onions, and taco seasoning. Mash the meat up using a meat masher or a spoon and saute that on medium - medium high heat until the meat is browned. Next, add in the minced garlic and saute that together for a few more minutes. Then, add in both cans of the Rotel, stir everything together, and saute that for about 5-7 minutes until about half of the Rotel juice has evaporated out. Lastly, add in the colby jack cheese and stir that together until the cheese is melted and incorporated.

Step 2

In a large measuring cup or bowl, add in the corn muffin mix, eggs, sour cream, and mix that together until combined. Then, add in the corn and mix that together until incorporated.

Step 3

Add the ground beef mixture into a baking dish and dollop the green chilis over the top of the ground beef mixture. Sprinkle the shredded cheddar cheese over the top of the green chilis and then add dollops of the corn muffin mixture all over to cover the top.

Step 4

Bake at 350°F for 55 minutes - 1 hour. Once it's browned at the top and the cornbread has fully set up you know it's done. Let that cool for about 15 minutes before serving. Enjoy!