Easy Cornbread Casserole Recipe
Ground beef, Jiffy Mix, taco seasoning, Rotel tomatoes, frozen corn, lots of cheese and more make this easy Mexican Cornbread Casserole recipe a hearty dinner the whole family will love. This quick casserole is loaded with flavor and one of my family's favorites!
Preheat oven according to the cornbread package. Grease casserole dish (8x8 or other 2 quart casserole is fine).
Brown meat with ½ package taco seasoning and drain off excess fat. Add onion and pepper and cook until tender. Add Rotel tomatoes, kidney beans, black olives, and corn. Let simmer.
Meanwhile prepare cornbread according to package directions.
Add green chiles and creamed corn.
Spoon thin layer of cornbread on the bottom of the pan.
Top with meat mixture then add half of the cheese.
Spoon the rest of the cornbread mixture on top and bake according to cornbread package.
In the last 5 minutes of cooking top with tomato slices and remaining cheese.
Continue baking until cheese is melted.
Serving: 8 g Calories: 502 kcal Carbohydrates: 56 g Protein: 29 g Fat: 20 g Saturated Fat: 7 g Cholesterol: 53 mg Sodium: 1800 mg Potassium: 804 mg Fiber: 11 g Sugar: 11 g Vitamin A: 1071 IU Vitamin C: 23 mg Calcium: 404 mg Iron: 5 mg