Recipe Index

Ingredients

• 1 ½ pounds lean ground beef, (or ground turkey)
• ½ cup onion, (diced)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 (15 ounces) can corn, (drained)
• 1 (10 ounces) can Rotel tomatoes
• 1 (15 ounces) can chili beans, (undrained)
• 2 cups Colby-Jack cheese, (shredded)
• 2 (8.5 ounce) boxes Jiffy corn muffin mix
• 1 (15 ounces) can creamed corn,
• ½ cup sour cream

Method

1. Heat the oven to 350 degrees Fahrenheit and spray a 9x13 baking dish with nonstick spray.
2. Brown the lean ground beef in a large skillet over medium-high heat until no pink remains, then add the diced onion and cook until it turns tender.
3. Stir the drained corn, chili beans, Rotel tomatoes, salt, black pepper, garlic powder, chili powder and cumin through the beef and let the flavours combine.
4. Pour the beef mixture into the prepared dish and cover it evenly with the shredded Colby-Jack cheese.
5. Stir the corn muffin mix, creamed corn and sour cream in a medium bowl into a thick cornbread batter.
6. Spoon the batter evenly over the cheese layer so the beef is covered.
7. Bake the casserole for 35 to 40 minutes, until the cornbread topping is deeply golden brown.

Prep: 15 min · Cook: 35 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data