Mexican Cornbread Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 1 (14.0-ounce can Corn, kernels
  • 1 (14.0-ounce can Cream-style corn
  • 1 (4-ounce can Green chiles

• Baking & Spices

  • 2 (8.5-ounce boxes Corn muffin mix
  • 1 (1.25-ounce package Taco seasoning mix

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Dairy

  • 1 1/2 cups Cheddar cheese

Found on copykat.com

Description

Ingredients

• Nonstick cooking spray
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning mix
• 2 (8.5-ounce) boxes corn muffin mix
• 1 (14.0-ounce) can cream-style corn
• 1 (14.0-ounce) can corn kernels, drained
• 1 1/2 cups shredded cheddar cheese
• 1 (4-ounce) can chopped green chiles, drained

Directions

• Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray. In a skillet, brown the ground beef. Add the taco seasoning per package directions. Mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn. Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve