Ingredients
- 1 ½ pounds ground beef
- 1 cup diced onion
- 3 tablespoons taco seasoning (or 1 store-bought packet)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (14.5-ounce) can black beans, drained
- 1 (14.5-ounce) can corn, drained
- 24-ounce jar thick salsa
- 4-ounce can green chiles
- 2 cups shredded cheese (pepper jack and cheddar are great options)
Cornbread Topping:
- 1 (8.5-ounce) box Jiffy cornbread muffin mix
- 1 (14-ounce) can creamed corn
- 2 tablespoons milk
- 1 egg
- ¼ cup sour cream
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large oven-safe skillet over medium-high heat. Add the ground beef and diced onions, cooking until the beef is browned, about 6-7 minutes. Drain any excess fat.
- Add the taco seasoning, salt, pepper, salsa, corn, beans, and green chiles to the skillet. Mix until well combined and turn off the heat.
- Sprinkle the shredded cheese evenly over the beef mixture.
- In a medium bowl, combine the Jiffy cornbread mix, creamed corn, milk, egg, and sour cream. Mix until smooth.
- Spread the cornbread topping evenly over the beef and cheese in the skillet.
- Bake for 35-40 minutes, or until the cornbread topping is cooked through and golden brown.
- Serve with your favorite taco toppings, such as sour cream, avocado, or salsa.
Notes
- Feel free to adjust the level of spice by using mild or hot salsa, or adding some jalapeños to the beef mixture.
- For a heartier dish, add more vegetables like bell peppers or zucchini to the beef mixture.
- This casserole can be stored in the fridge for up to 3 days and reheats well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 448 kcal
- Sugar: 7g
- Sodium: 1050mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 65mg
