Ingredients

The following ingredients have 6 Servings
  • 1 lb ground beef (browned and drained)
  • 1 cup diced onion
  • 2 large garlic cloves (minced)
  • 16 oz can cream corn
  • 1 cup milk
  • 1/2 cup taco sauce
  • 2 large eggs (beaten)
  • 1/4 cup vegetable oil
  • 1 cup self-rising cornmeal
  • 1 teaspoon salt
  • 4 oz can diced green chilies
  • 3 cups shredded Mexican blend or cheddar cheese

Instruction

  • Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
  • In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
  • Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
  • Pour half of the cornbread mixture into the crock pot.
  • Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
  • Spread the can of chilies over the meat layer.
  • Spread 2 cups of shredded cheese over the chilies layer.
  • Pour the remaining cornbread mixture over the filling.
  • Place a double layer of paper towels across the top of the slow cooker.
  • Place the lid on making sure the paper towels do not touch the top of the casserole batter.
  • Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
  • Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
  • Top each serving with sour cream and salsa.
  • Makes 6 servings.