Description
This hearty, Tex-Mex-inspired casserole combines savory ground beef, zesty taco seasoning, and cornbread for a filling, one-pan meal. With a touch of spice from Rotel and a cheesy, golden crust, it’s perfect for a comforting dinner or potluck favorite.
Ingredients
Scale
- 2 packs (8.5 oz each) cornbread mix (plus ingredients listed on the package, like eggs and milk)
- 1.5 lbs ground beef
- 1 can (10 oz) Rotel tomatoes (undrained)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) ranch style beans, undrained
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 pack (1 oz) taco seasoning
- Optional toppings: extra cheese, sour cream, salsa, green onions, or jalapeños
Instructions
- Prepare the Cornbread Batter:
- Follow the package instructions to prepare the cornbread batter. Set aside.
- Preheat the Oven: Set your oven to 425°F (220°C).
- Cook the Ground Beef:
- In a large skillet, brown the ground beef over medium heat. Drain any excess grease.
- Add the taco seasoning, Rotel tomatoes, ranch style beans, and drained corn. Stir to combine.
- Simmer for about 5 minutes, allowing the flavors to meld.
- Combine the Mixture:
- Stir the meat mixture into the prepared cornbread batter.
- Add the shredded cheese and mix well.
- Bake the Casserole:
- Pour the mixture into a greased 9×13-inch casserole dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Serve:
- Let the casserole cool for 5 minutes before serving.
- Top with extra cheese, sour cream, salsa, or your favorite toppings.
Notes
- For a crispier topping, broil the casserole for 1-2 minutes after baking.
- If you don’t have ranch style beans, substitute with pinto beans or black beans.
- Double the recipe for larger gatherings or to have leftovers for the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southwestern