Cheesy Tex-Mex Cornbread Casserole
Indulge in the ultimate comfort food with this mouthwatering Cheesy Tex-Mex Cornbread Casserole. Creamy corn, seasoned taco meat, and zesty Rotel tomatoes come together in a harmonious medley, topped with a layer of cheesy cornbread. This hearty dish is a perfect balance of flavors and textures that will satisfy your cravings for both comfort and spice.
ingredients
- 1 pound ground hamburger meat (85% lean)
- 1 packet of taco seasoning mix
- 1 can (10 oz) Rotel original tomatoes and green chilies, drained
- 1 can (15 oz) creamed corn
- 1 box (8.5 oz) cornbread mix
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 egg
steps
- 1.
Preheat the oven to 375°F (190°C) and grease a 9x9-inch baking dish.
- 2.
In a skillet, cook the ground hamburger meat over medium heat until browned. Drain any excess grease.
- 3.
Add the taco seasoning mix and water as instructed on the packet. Cook until the meat is well coated and the seasoning is absorbed.
- 4.
In a mixing bowl, combine the creamed corn, drained Rotel tomatoes, and half of the shredded cheddar cheese. Mix well.
- 5.
Pour the corn mixture into the greased baking dish and spread it evenly.
- 6.
In a separate bowl, prepare the cornbread mix by combining it with milk and the egg. Stir until just combined.
- 7.
Gently pour the cornbread batter over the corn mixture in the baking dish, spreading it evenly to cover.
- 8.
Sprinkle the remaining shredded cheddar cheese over the cornbread layer.
- 9.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
- 10.
Allow the casserole to cool for a few minutes before serving. Slice into portions and enjoy the creamy, cheesy, Tex-Mex goodness!