Mexican Cornbread Casserole
Mexican cornbread casserole is simple, easy, and delicious. Makes the perfect weeknight meal when life is busy and your short on time, serve with tortillas for dipping and dinner is done.
Servings 6 people
- 1 LB ground beef
- 1 package taco seasoning
- 1 15 oz can of corn drained
- 1 15 oz can black beans drained
- 1 7 oz can diced green chilies
- 1 cup onion diced
- 1 box of jiffy cornbread mix made to package directions
- 1 cup grated cheddar cheese
Preheat oven to 400 degrees. Spray a 9x13 casserole dish with nonstick cooking spray and set aside. In a large skillet sauté ground beef and season with taco seasoning until no longer pink, add in diced onions, corn, black beans, and diced green chilies and sauté an additional 3 minutes, pour into prepared casserole pan.
Prepare cornbread according to package directions and add in grated cheddar cheese. Mix to combine and pour over the top of the beef mixture.
Bake for 15-20 minutes until cornbread is golden brown, drizzle with sour cream and chopped cilantro and serve.
Garnish with fresh chopped cilantro, sour cream, and jalapenos (optional)
Calories: 430kcal | Carbohydrates: 33g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 586mg | Potassium: 659mg | Fiber: 8g | Sugar: 5g | Vitamin A: 390IU | Vitamin C: 12.7mg | Calcium: 184mg | Iron: 3.4mg