Mexican Cornbread With Ground Beef and Jiffy Mix

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Mexican Cornbread Casserole is an piece of cake basis beefiness dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.

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Mexican Cornbread Casserole is a hearty weeknight dinner recipe the whole family will honey.

This tasty dish is packed with season from the taco seasoning and Rotel but is not overly spicy.

This ground beef casserole recipe takes just nether an hour from showtime to finish and serves six people.

Printable Recipe Carte du jour with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be certain to read through the unabridged post so that you don't miss out on any important tips and tricks!

To brand this cornbread casserole, I started by dumping a pound of lean ground beef into a large saute pan over medium-high heat.

I crumbled the ground beef well as it cooked.

Once the ground beef was fully cooked, I drained the grease from the pan.

Then I reduced the heat to medium and added a can of creamed corn, a can of corn kernels and a can of Rotel to the pan.

I stirred all of the ingredients together well.

And then I added some taco seasoning, table salt, pepper and onion pulverization to the pan.

I stirred well again and left the mixture to simmer and thicken for five minutes.

Afterwards 5 minutes, I removed the pan from the heat and added some shredded Mexican cheese alloy.

I stirred until the cheese was melted.

And then I dumped the mixture into a greased 9 10 thirteen inch baking dish and spread information technology out evenly.

I dumped two boxes of Jiffy cornbread mix into a large mixing bowl.

I added some milk and eggs to the bowl.

I stirred all of the ingredients together well.

And then I poured the cornbread batter over the ground beef mixture in the baking dish.

I placed the dish in the oven and baked the casserole until the cornbread was merely starting to brown on peak.

And so I removed the dish from the oven and sprinkled some more shredded cheese on top of the cornbread.

I returned the casserole to the oven and continued baking until the cheese on summit was completely, melted.

And so I removed the dish from the oven and allowed the casserole to sit for a few minutes before slicing and serving.

This cheesy ground beef casserole topped with cornbread is the perfect condolement food.

If you are looking for a unproblematic and delicious footing beef casserole recipe, so yous need to effort this Mexican Cornbread Casserole!

More than Easy Ground Beef Goulash Recipes You'll Honey…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE Page

Ingredients You'll Need to Make This Mexican Cornbread Casserole:

• 1 lb lean ground beef
• 14.75 oz foam style corn
• 8.75 oz canned corn
• x oz Rotel diced tomatoes and light-green chilies
• 1 oz taco seasoning
• ane tsp salt
• i tsp pepper
• 1 tbsp onion powder
• 3 cups shredded Mexican cheese blend
• 17 oz Jiffy cornbread mix (2 boxes)
• 2 eggs, large
• 2/three cup milk

How to Make Mexican Cornbread Goulash:

1. Preheat oven to 400F.
2. Dump the ground beef into a large saute pan over medium-high heat.
3. Crumble the ground beef well equally it cooks.
4. In one case the ground beef is fully cooked, drain the grease from the pan and reduce the oestrus to medium.
5. Without draining any of the cans, add the foam style corn, canned corn and Rotel to the pan.
6. Stir all of the ingredients together well.
7. Add the taco seasoning, salt, pepper and onion pulverization to the pan.
8. Stir well and leave to simmer and thicken for 5 minutes.
9. Subsequently v minutes, remove the pan from the heat and add together 2 cups of the shredded cheese to the pan.
10. Stir until the cheese is melted.
11. Dump the mixture into a greased nine x 1 3 inch baking dish and spread it out evenly.
12. Pour the cornbread mix into a large mixing basin.
13. Add the eggs and milk to the bowl with the cornbread mix.
14. Stir until no large chunks remain.
15. Pour the cornbread batter over the ground beef mixture in the baking dish.
16. Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-twenty minutes.
17. Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
18. Return the dish to the oven and proceed baking until the cheese on top is completely melted. 4-5 minutes.
19. Remove the casserole from the oven and let it to sit down for a few minutes before scooping and serving.
20. Enjoy!

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Prep Time 25 minutes

Cook Fourth dimension 25 minutes

Total Fourth dimension 50 minutes

Ingredients

• i lb lean basis beef
• 14.75 oz foam manner corn
• 8.75 oz canned corn
• ten oz Rotel diced tomatoes and green chilies
• i oz taco seasoning
• i tsp salt
• 1 tsp pepper
• 1 tbsp onion powder
• 3 cups shredded Mexican cheese blend
• 17 oz Jiffy cornbread mix (2 boxes)
• 2 eggs, large
• two/iii cup milk

Instructions

1. Preheat oven to 400F.
2. Dump the ground beef into a large saute pan over medium-high estrus.
3. Crumble the ground beef well as it cooks.
4. Once the basis beefiness is fully cooked, drain the grease from the pan and reduce the heat to medium.
5. Without draining any of the cans, add together the cream way corn, canned corn and Rotel to the pan.
6. Stir all of the ingredients together well.
7. Add together the taco seasoning, salt, pepper and onion pulverization to the pan.
8. Stir well and leave to simmer and thicken for five minutes.
9. Subsequently five minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
10. Stir until the cheese is melted.
11. Dump the mixture into a greased nine x 1 3 inch baking dish and spread it out evenly.
12. Pour the cornbread mix into a big mixing bowl.
13. Add the eggs and milk to the bowl with the cornbread mix.
14. Stir until no large chunks remain.
15. Pour the cornbread batter over the ground beef mixture in the baking dish.
16. Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
17. Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on superlative of the cornbread.
18. Return the dish to the oven and continue baking until the cheese on tiptop is completely melted. 4-5 minutes.
19. Remove the goulash from the oven and allow it to sit for a few minutes before scooping and serving.
20. Relish!

Nutrition Information:

Yield:

6

Serving Size:

ane
Amount Per Serving: Calories: 782 Total Fat: 36g Saturated Fatty: 17g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 230mg Sodium: 1959mg Carbohydrates: 70g Fiber: 4g Sugar: 18g Protein: 46g

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