TACO CORNBREAD CASSEROLE

Ingredients

1 pound ground beef
15 oz creamed corn
10 oz Mexi-corn
10 oz Rotel
14.5 oz pinto beans
1 oz taco Seasoning
2 cups shredded cheese divided
17 oz Jiffy cornbread muffin mix two 8.5 oz boxes
2 large eggs
⅔ cup milk

Instructions:

Making the filling
Preheat your oven to 350 degrees F. Then, spray the inside of a 9×13 baking dish with nonstick cooking spray. You can also use a 2-quart baking dish if preferred.
Then, in a large skillet, cook your hamburger or sausage until it’s no longer pink, and then drain off any excess grease from the meat.
Next, add in the taco seasoning to the meat mixture.
After that, add in the creamed corn, Mexi-corn, Rotel, and 1 ½ cups of the cheddar cheese, stir to combine.
Now, pour the mixture into the prepared casserole dish.
Make the topping
In a mixing bowl combine the cornbread mix with the eggs and milk until well combined.
Proceed to spread the cornbread mixture over the top of the meat filling in the casserole dish.
Baking time
Then, place the pan in the oven and then bake for 35-40 minutes. The cornbread is done when you can poke the center with a toothpick and have it come out clean.
Remove from the oven and sprinkle the top with the remaining cheese.
Continue to bake for another 5 minutes to melt the cheese.
Serve immediately, you can top with come sour cream if desired. Enjoy!