Easy Mexican Cornbread Casserole

Big Fish
Easy Mexican Cornbread Casserole

1 pound ground beef
1/4 cup chopped onion
2 tablespoons chopped green chilies
2 eggs, beaten
1 16 ounce can creamed corn
2/3 cup milk
1 package cornbread mix
4 slices American cheese

Preheat oven to 425F.

Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top.

Bake for 25 to 30 minutes.

Serves 6.

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