Cornbread Taco Casserole

INGREDIENTS:

For the Cornbread Base:

1 (8.5 oz) box Jiffy cornbread mix

1 large egg

⅓ cup milk

1 (15 oz) can creamed corn

½ cup shredded cheddar cheese

For the Taco Filling:

1 pound ground beef

1 small onion, diced

1 packet taco seasoning

½ cup water

1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained

1 (15 oz) can black beans, drained and rinsed

1 cup frozen corn (or canned, drained)

1 ½ cups shredded Mexican blend cheese

DIRECTIONS:

Preheat your oven to 375°F. Thoroughly grease a 9×13-inch baking dish to ensure easy serving and prevent sticking.

In a large mixing bowl, combine the Jiffy cornbread mix, egg, milk, creamed corn, and shredded cheddar cheese. Gently stir until just combined – be careful not to overmix. The batter should have a few small lumps.

Pour the cornbread mixture into the prepared baking dish, spreading it out evenly. Bake for 15 minutes until the cornbread is just set but not fully cooked. It will continue baking later with the taco topping.

While the cornbread base is baking, prepare the taco filling. In a large skillet over medium heat, brown the ground beef and diced onion. Drain any excess fat to keep the casserole from becoming greasy …