Taco Cornbread Casserole 🌮🍞|🌽🥩 With Jiffy Mix, Rotel & Ground Beef 🧅|👨‍🍳 Easy Recipe 😁👍

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often cheaper and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be cheaper.

Preheat the oven to 400°F.

Grease a 9x13 baking dish.

Heat 1 tablespoon of oil in a pan.

Add 1 lb of ground beef to the hot pan and brown it on medium-high heat, breaking it up as it cooks.

Add 3/4 cup of water to the browned ground beef and turn the heat down to low. Stir and simmer for 10 minutes.

While the beef simmers, grate the cheese and chop the vegetables.

After about 8 minutes of sautéing, add 287 g of chopped onion to the beef.

Add more oil to the pan and sauté 187 g of green bell pepper for about 7 to 7.5 minutes.

In a mixing bowl, combine the cooked ground beef, onions, green bell peppers, 15.5 oz can of mild chili beans (undrained), and the 10 oz can of Rotel tomatoes. Mix everything together.

Pour the meat and bean mixture into the greased 9x13 casserole dish and smooth it out.

In a separate bowl, prepare the cornbread layer by mixing 8.5 oz box of Jiffy mix, 1/3 cup of whole milk, 2 tablespoons of melted butter, 1/2 cup of sour cream, 15.25 oz can of drained corn, 14.75 oz can of cream style corn, and 1 scrambled egg. Mix until combined.

Add 8 oz of sharp cheddar cheese to the cornbread batter and mix well.

Pour the cornbread batter over the meat and bean layer in the casserole dish, spreading it out without mixing the layers.

Bake the casserole uncovered in the preheated oven at 400°F for 45 minutes.

Remove the casserole from the oven and let it cool for about 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens