Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained (like Rotel)
- 1 (8.5 ounce) package cornbread mix (like Jiffy)
- 1 large egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese, divided
Instructions
- Step 1: Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
- Step 2: In a large skillet, brown ground beef over medium-high heat; drain off any excess grease. Add chopped onion and cook until softened, about 5 minutes.
- Step 3: Stir in the drained corn and diced tomatoes and green chilies into the skillet with the ground beef mixture. Cook for another 5 minutes, stirring occasionally.
- Step 4: In a separate bowl, prepare cornbread mix according to package directions, using the egg and milk.
- Step 5: Pour the ground beef mixture into the prepared baking dish. Spread cornbread batter evenly over the top. Sprinkle with 1/2 cup of the shredded cheddar cheese.
- Step 6: Bake in preheated oven for 20-25 minutes, or until cornbread is golden brown and a toothpick inserted into the center comes out clean. Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole during the last 5 minutes of baking, to melt. Let cool slightly before serving.
Notes
- For easier slicing, let the casserole rest for at least 10 minutes after baking, allowing it to set.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat individual portions in the microwave or a low oven until warmed through.
- A dollop of sour cream or a drizzle of your favorite hot sauce adds a cool and spicy kick to each serving.
- To prevent a soggy bottom, lightly toast the dry cornbread mix in a skillet before adding the wet ingredients to the mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American