Ingredients

The following ingredients have 4 Servings
  • non-stick cooking spray
  • 1 pound ground beef
  • 1.25 ounces taco seasoning mix
  • 17 ounces corn muffin mix (2 boxes, Jiffy is recommended)
  • 14 ounces canned cream-style corn
  • 14 ounces canned corn
  • 1 1/2 cups shredded cheddar cheese
  • 4 ounces canned green chilies

Instruction

  • Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
  • In a large skillet, cook the beef over medium-high heat until it browns.
  • Drain the beef, and add the taco seasoning per package directions.
  • In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
  • Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
  • Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
  • Sprinkle with half of the grated cheese and all of the green chilies.
  • Spread the remaining cornbread mixture on top.
  • Sprinkle with the remaining cheese.
  • Bake for 35 to 40 minutes, until the cornbread is baked through.
  • Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.