A versatile casserole that allows some creativity with substitutions and garnishes. Also makes for good leftovers for a couple of days. This recipe makes enough for 6-8 people.
1+ lbs Lean ground beef
1 Onion – medium-size, chopped
1 clove Garlic – crushed
1 tsp Garlic salt
1/2 tsp Black pepper
1/2 tsp Chili powder
1/4 tsp Ground cumin
1 can 16 oz Pinto beans
1 can 11 oz Mexicorn (Green Giant brand)
1 can 10 oz Rotel tomatoes with green chilis
2 cups Grated colby jack cheese
2 boxes Corn muffin mix (Jiffy brand, 8.5oz box)
Sour cream, Pace picante sauce, and fresh sliced avocado used as garnishes
Directions: Brown the ground meat and saute the onion together in a large sauce pan (large enough to add remaining ingredients). Drain excess fat and turn heat to low. Add crushed garlic and all other spices, then stir together and let simmer shortly. If you don’t want to hassle with the various seasonings for the meat, you can use a package of taco seasoning mix instead. Add Rotel tomatoes (not drained). Drain pinto bean and Mexicorn, then add and stir all together.
Spray a 13×9 Pyrex dish with non-stick spray and transfer the meat mixture to the dish. Spread out and top with grated cheese. Mix cornbread according to box instructions, adding a little extra milk to make thinner for pouring. Evenly pour cornbread mixture over the cheese layer, trying to make a new top layer that is nothing but cornbread mixture.
Place in the oven at 350 degrees for 20-25 minutes, or until cornbread is lightly brown on top. Serve in a bowl, then add garnishes to taste preferences.