Description
This casserole features a savory ground beef filling topped with a crunchy cornbread mixture, perfect for busy weeknights.
Ingredients
Scale
- 2 lbs lean ground beef
- 14 oz canned corn, drained
- 14.5 oz canned kidney beans, drained
- 2 cups salsa
- 1 oz taco seasoning
- 1 cup water
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 ½ cups shredded cheese
- 8.5 oz Jiffy corn muffin mix
- 8.25 oz creamed corn
- 2 tbsp milk
- ¼ cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium-high heat.
- Drain any excess grease to keep the casserole light.
- Add the corn, kidney beans, salsa, taco seasoning, water, salt, pepper, and garlic powder to the skillet.
- Stir well to ensure all ingredients are evenly distributed.
- Pour the beef mixture into a 9×13 inch baking dish sprayed with nonstick spray.
- Top with shredded cheese evenly.
- Combine the corn muffin mix, creamed corn, milk, and sour cream in a bowl.
- Mix until just combined to avoid overmixing.
- Spoon the cornbread mixture over the beef and cheese evenly.
- Bake for 35-40 minutes or until cooked through and golden brown.
- Let the casserole cool slightly before serving.
Notes
For best results, brown the beef thoroughly for maximum flavor. If not using beef, consider lentils or increasing beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 70mg