Mexican Cornbread Casserole

 

This Mexican Cornbread Casserole is both delicious and filling. The original recipe came out of an old church cookbook I treasure. However, like most recipes, I've tweaked it to my taste.

Ingredients:

1 lb. ground beef
1 medium onion, chopped
1 15 oz. can chili beans
2 cups of salsa (I use mild.)
2 cups shredded cheddar cheese
1 cup sour cream
1 14oz. can of fiesta corn (or whole kernel corn), drained
1 packet taco seasoning

Topping:

2 boxes of Jiffy cornbread mix
2 eggs
1 1/3 cups milk

Preheat oven to 400 degrees. Brown ground beef and onion on stovetop at high heat. Pour into a 13x9 baking dish. Add taco seasoning, chili beans, salsa, cheddar cheese, fiesta corn, and sour cream. Mix until combined.

 

In a large bowl combine cornbread mix, eggs, and milk. Stir thoroughly. Pour evenly over ground beef filling. Bake at 400 degrees for 45 minutes or until golden brown. Serves 6.