I had no intention of wasting that food though. Inspiration struck and the Mexican cornbread casserole was born. The family that turned their nose at seasoned ground turkey the night before, gobbled this right up.
Mexican Cornbread Casserole
Prep Time: 10 minutes Cook time: 40 minutes Servings: 10-12
- 1 pound ground beef, turkey, or chicken
- 1/4 cup taco seasoning or one package
- 2 - 8.5 oz boxes corn muffin mix
- 1 - 14 oz can cream-style sweet corn
- 1 - 14 oz can of pinto beans, drained
- 1 - 4 oz can chopped mild green chilies, drained
- Shredded Mexican cheese blend (Approximately 1.5 cups)
- Preheat the oven to 350° F. Lightly coat a 9 x 13-inch baking pan with cooking spray. In a skillet, brown the ground meat and drain any fat. Stir in taco seasoning and 3/4 cup water. Simmer 5 minutes.
- Mix the 2 corn muffin batters per package directions. Add the can of cream-style sweet corn.
- Spread half of the batter in the baking pan.
- Add the drained pinto beans, and green chilies to the meat and combine. Spread the meat mixture over the corn bread batter. Finish up by adding the remaining corn bread batter on top.
- Bake for 35 to 40 minutes, until the cornbread is baked through. About 5 minutes before the cooking time is up, remove the casserole from the oven and sprinkle the top with the shredded cheese. Return to the oven until the casserole is baked through and the cheese is melted.
I topped this with a jalapeno sour cream by Shamrock Farms. It is spicy and delicious! If you prefer to keep it mild, skip the jalapeno sour cream and just enjoy the flavor of the taco seasoning. I served this with my Spanish rice recipe which is a real family favorite around here.