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.

Add the taco seasoning and water to the beef mixture. Let it simmer for 2-3 minutes until the sauce thickens and coats the meat.

Stir in the drained tomatoes with green chilies, black beans, and corn. Heat through for an additional 2-3 minutes, ensuring all ingredients are well combined and heated.

Once the cornbread base is partially baked, remove it from the oven. Carefully spoon the meat mixture evenly over the top of the cornbread.

Sprinkle the shredded Mexican blend cheese generously over the entire surface of the casserole.

Return to the oven and bake for 15-20 minutes, or until the cheese is completely melted and bubbly, and the cornbread is fully cooked.