Mexican Corn Bread Casserole

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with cooking spray or butter.

2. 2

   In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. 3

   Drain any excess fat from the skillet. Stir in the taco seasoning, drained corn, and diced tomatoes. Season with salt and pepper to taste. Cook for 2-3 minutes until heated through, then remove from heat.

4. 4

   Spread the ground beef mixture evenly in the prepared baking dish. Sprinkle the shredded cheese over the top.

5. 5

   In a medium bowl, combine the corn muffin mix, egg, milk, and vegetable oil. Stir until just combined - don't overmix. The batter should be slightly lumpy.

6. 6

   Drop spoonfuls of the corn bread batter over the cheese layer, spreading gently to cover most of the surface. Bake for 20-25 minutes, or until the corn bread is golden brown and cooked through.

7. 7

   Let the casserole cool for 5 minutes before serving. Cut into squares and serve hot with your favorite toppings like sour cream, salsa, or chopped cilantro.