Imported from TikTok

Mexican Cornbread Casserole

Name: Mexican Cornbread Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 boxes Jiffy corn muffin mix (Regular-size boxes; 8.5 oz (240 g) each); 1 lb Ground beef (Cooked; the creator says it was not seasoned beforehand); Rotel diced tomatoes and green chiles (No-salt-added; amount not stated); Cream-style corn (One regular-size can; exact size not stated); 1 packet Taco seasoning mix (25% less sodium; packet size not stated); 2 cups Triple cheddar cheese (Shredded); 0.6667 cup Milk; 2 Eggs (Room temperature); Avocado oil cooking spray (Spray the casserole dish; amount not stated); Mexican cheese blend (Used to create the top crust; amount not stated); 0.5 cup Sour cream (Suggested for serving; amount not stated)

Recipe by @us.easyrecipe.food @us.easyrecipe.food · TikTok

Imported by mark mckee on SeeMeCook

A hearty, savory cornbread casserole made with ground beef, taco seasoning, tomatoes and green chiles, creamed corn, and cheddar. It bakes up tender with a melted, browned cheese crust.

8 servings40 minMexican

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Ingredients

2 boxes Jiffy corn muffin mix (Regular-size boxes; 8.5 oz (240 g) each)
1 lb Ground beef (Cooked; the creator says it was not seasoned beforehand)
Rotel diced tomatoes and green chiles (No-salt-added; amount not stated)
Cream-style corn (One regular-size can; exact size not stated)
1 packet Taco seasoning mix (25% less sodium; packet size not stated)
2 cups Triple cheddar cheese (Shredded)
0.6667 cup Milk
2 Eggs (Room temperature)
Avocado oil cooking spray (Spray the casserole dish; amount not stated)
Mexican cheese blend (Used to create the top crust; amount not stated)
0.5 cup Sour cream (Suggested for serving; amount not stated)

Steps

1
Preheat the oven to 400°F (the source gives the temperature but does not specify a preheating duration).
2
Put the two boxes of corn muffin mix in a large bowl. Stir briefly to break up any lumps.
3
Add the cooked ground beef and stir to distribute it through the muffin mix.
4
Add the no-salt-added Rotel and the regular-size can of cream-style corn. Stir until the ingredients are spread evenly through the mixture.
5
Add the packet of taco seasoning and the shredded triple-cheddar cheese. Mix to combine.
6
Pour in the milk. Add the room-temperature eggs, breaking the yolks as you stir, and mix until evenly combined and batter-like.
7
Spray a large casserole dish with avocado oil cooking spray. Transfer the mixture to the dish and spread it evenly.
8
Bake at 400°F for about 20 minutes.
9
Remove the casserole when the bottom is cooked but the center is still a little gooey. Sprinkle Mexican cheese blend over the top to form a crust; the amount is not specified.
10
Return the dish to the 400°F oven for 5 more minutes, until the cheese has melted and formed the desired crust.
11
Remove from the oven and serve. Sour cream is suggested as an accompaniment.

Notes

The transcript includes several unrelated recipes after the Mexican cornbread segment; this extraction covers the first complete recipe. The amount of Rotel, the exact can size of creamed corn, the packet size of taco seasoning, and the amount of topping cheese are not stated. The creator does not provide a specific resting or cooling time.