Jiffy Mexican Cornbread Casserole

🧂 Ingredients

• 16 oz Jiffy Corn muffin mix

  ( 2 8-ounce boxes)
• ⅔ cup milk
• 2 large eggs

  (room temperature)
• 15 oz creamed corn

  (canned)
• 15 oz sweet corn

  (canned, drained or use 1 cup thawed frozen corn)
• 1 lb ground beef
• 1 packet taco seasoning

  (or see recipe [https://bakeitwithlove.com/taco-seasoning-mix-recipe/])
• 15 oz RoTel diced tomatoes with green chilies

  (drained)
• 1 ½ cups cheddar cheese

  (grated)

Instructions

• 1 In a large mixing bowl, combine the Jiffy corn muffin mix with the eggs and
  milk. Then, mix in the creamed corn and sweet corn. Transfer half of the corn
  mixture to a greased 9x13 baking dish.
• 2 Heat a large nonstick skillet over medium-high heat and brown the ground beef.
  Add in 1 packet of taco seasoning (plus any water as indicated on the package),
  and simmer until the meat is fully cooked.
• 3 Stir in the RoTel tomatoes and transfer the ground beef mixture to the baking
  dish. Top the ground beef with half the cheddar cheese (¾ cups). Then, add the
  remaining corn mixture.
• 4 Top the casserole with the remaining cheddar cheese and place it in the oven to
  bake at 350°F (175°C) for 35-40 minutes.
• 5 Remove the casserole from the oven. Allow it to cool for 5 minutes so that it
  may set before slicing into squares and serving. Top with your favorite taco
  toppings, if desired.

Nutrition Info