Mexican Cornbread Casserole

This Mexican Cornbread Casserole is a delightful, hearty dish that brings together the flavors of the Southwest in a single, satisfying meal. Now, let's dive into the ingredients you'll need to create this delicious casserole.

INGREDIENTS

• Cornbread/Muffin Mix (8.5 oz): Choose your favorite brand to form the base layer of the casserole.
• Diced Tomatoes and Green Chilies (10 oz, undrained): Adds a spicy and tangy flavor to the cornbread mix.
• Cream-Style Corn (8 oz): Provides moisture and sweetness, blending perfectly with the cornbread.
• Ground Beef (1 pound): Use lean ground beef for a meaty layer that complements the cornbread.
• Taco Seasoning Mix (1 packet): Enhances the beef with classic Mexican spices.
• Water (1/2 cup): Needed to mix with the taco seasoning and ground beef.
• Sour Cream (1/2 cup): Adds a creamy layer between the beef and cheese.
• Shredded Cheddar Cheese (1 cup): Melts into a gooey, delicious topping.
• Chopped Green Onions (1/2 cup): Adds a fresh, vibrant finish to the casserole.

INSTRUCTIONS

Step 1:

Preheat Oven: Preheat your oven to 350°F (175°C).

Step 2:

Prepare Cornbread Batter: In a bowl, prepare the cornbread mix according to package directions. Add the undrained can of diced tomatoes and green chilies, along with the can of cream-style corn to the cornbread batter. Mix well to combine.

Step 3:

Bake Cornbread Layer: Pour the cornbread batter into a greased 9×13 inch baking dish. Bake for 20 minutes or until lightly golden on top.

Step 4:

Cook Beef Mixture: While the cornbread is baking, cook the ground beef in a skillet over medium heat until no longer pink. Drain any excess fat. Stir in the taco seasoning and 1/2 cup of water. Let it simmer for about 5 minutes until the sauce thickens.

Step 5:

Layer the Casserole: Once the cornbread layer is done baking, spread the beef mixture evenly over the cornbread.

Step 6:

Add Toppings: Spread the sour cream over the beef layer. Sprinkle the shredded cheddar cheese evenly over the sour cream. Top with the chopped green onions.

Step 7:

Final Bake: Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the edges are bubbly.

Step 8:

Serve: Remove from the oven and let it cool slightly before serving. Enjoy this delicious and hearty Mexican Cornbread Casserole!

Serving and Storage Tips

In a simple list, here are some tips on how to serve the dish, ideal serving conditions, and any garnishes or accompaniments:

• Serve warm, straight from the oven, for the best texture and flavor.
• Garnish with fresh cilantro and a dollop of sour cream for added freshness.
• Pair with a side salad or steamed vegetables to balance the meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat individual servings in the microwave for 1-2 minutes until warmed through.

Helpful Notes

In a simple list, here are some variations of the recipe, substitutions for ingredients, and quotes:

• For a spicier version, add a diced jalapeño to the cornbread batter.
• Substitute ground turkey or chicken for a lighter option.
• Use a mix of cheddar and Monterey Jack cheese for a different flavor profile.
• "This casserole is a crowd-pleaser at any gathering," says Chef Maria Gonzalez.

Tips from well-known chefs

In a simple list, here are tips from famous chefs around the globe:

• Chef John recommends using freshly grated cheese for the best melt and flavor.
• Chef Emma suggests adding a layer of black beans for extra protein and texture.
• Chef Liam advises letting the casserole rest for a few minutes after baking to allow the flavors to meld together.