Ingredients
The following ingredients have 6 Servings
- 1 1/2 lbs lean ground beef
- 1 medium sweet onion (diced)
- olive oil
- 2 cloves garlic (minced)
- 1 14.5 oz can diced tomatoes seasoned for chili
- 1 1.25 oz package taco seasoning
- 1/4 cup water or beef broth
- 1 Tbsp Worcestershire sauce
- 1 cup Mexican corn (well drained)
- 4 oz onion and chive cream cheese
- 2 1/2 cups shredded Colby-Jack or Mexican cheese blend (divided)
- Assorted toppings: cilantro (sour cream, guacamole, tomatoes, salsa, jalapeno pepper slices)
- Sweet corn crust:
- 1 8.5 oz box yellow corn muffin mix
- 1/2 cup buttermilk or milk
- 1/2 cup cream style corn
- 1 4 oz can chopped green chilies (drained (optional))
Instruction
- Preheat the oven to 375°F. Spray a 11 x 7 inch baking dish with cooking spray, set aside.
- Drizzle a large skillet with olive oil. Cook the ground beef and onion over medium-high heat until no pink remains. Add garlic cooking for 1 minute. Drain any excess fat from the pan.
- Next, add tomatoes, taco seasoning, water and Worcestershire sauce. Cook over medium-high heat for about 5 minutes, until the tomatoes begin to break down. Taste and adjust salt and pepper to your taste.
- Add cream cheese and corn to the pan. Stir until cream cheese is completely melted and mixed through. Remove from heat.
- Crust: In a small mixing bowl, stir together the muffin mix, 1/2 cup of buttermilk and 1/2 cup of cream style corn. Add green chilies, if using. (Cook's note: You may add 1/2 of reserved cheese to batter, if preferred)
- To assemble the casserole: Pour the ground beef mixture into dish and sprinkle with 1 1/2 cups of shredded cheese. Spread corn bread batter evenly over beef mixture. Sprinkle with remaining cheese.
- Bake for 25 minutes, or until a toothpick inserted into the corn crust comes out clean.
- Serve immediately with sour cream, lettuce, chopped tomatoes or any of your favorite taco toppings.
