Name: Loaded Cornbread Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Southwestern
Ingredients: 2 (8 ounce) boxes Jiffy corn muffin mix; 2/3 cup milk; 2 large eggs (room temperature); 1 (15 ounce) can creamed corn; 1 (15 ounce) can sweet corn, canned, drained (or use 1 cup thawed frozen corn); 1 pound ground beef; 1 envelope taco seasoning or 2 tablespoons Taco Seasoning; 1 (15 ounce) can Ro*Tel tomatoes with green chilies, drained; 1 1/2 cups grated Cheddar cheese; Lettuce, shredded; Sour Cream; Guacamole; Pico de gallo; Tomatoes, diced; Green onions, cut; Black olives, sliced

Author: Linda Jolly
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Main Dishes
Method: Oven
Cuisine: Southwestern

Instructions

Heat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking dish.
In a large mixing bowl, combine the Jiffy corn muffin mix with the eggs and milk.
Mix in the creamed corn and sweet corn.
Transfer half of the corn mixture to the prepared baking dish.
Heat a large nonstick skillet over medium high heat and brown the ground beef.
Add 1 packet of taco seasoning plus 3/4 cup water or 2 tablespoons homemade taco seasoning plus 3/4 cup water, and simmer until the meat is fully cooked.
Stir in the Ro*Tel and transfer the ground beef mixture to the baking dish.
Top the ground beef with half the Cheddar cheese (3/4 cup).
Add the remaining corn mixture.
Top the casserole with the remaining Cheddar cheese and place it in the oven for 35 to 40 minutes.
Remove the casserole from the oven, and let it cool for 5 minutes so that it may set before slicing and serving.
Top with your favorite toppings, if desired.

Notes

You can use two cans of Ro*tel and forget about the diced tomatoes if you like it hotter!

Cornbread can be baked in two 8 inch pans or a large cast iron skillet, if desired.

Toppings: shredded lettuce, sour cream, guacamole, pico de gallo, tomatoes, green onions, sliced black olives.

Loaded Cornbread Casserole