For the Taco Filling:
1lb lean ground meat (beef, chicken, pork)
1 medium onion chopped
1/2 bell pepper diced
2 cloves garlic finely minced or grated
1 packet taco seasoning
2 tsp ground cumin
1 Tbs chili powder (the kind used in chili con carne)
red chili flakes (to taste)
1 drained can (15oz) of corn kernels (I used the no salt added kind)
1 drained and rinsed can of black beans
1 can of diced tomatoes
1 cup of your favorite salsa
For the Cornbread Topping:
2 box Jiffy Cornbread mix
2 cups grated cheese (cheddar or a Mexican blend of cheeses)
1 Tbs Dijon mustard (optional)
1 can creamed corn
1/2 cup milk
Directions:Brown ground meat then add garlic, onion and green bell pepper. Next add the packet of taco seasoning, a red chili flakes, chili powder and garlic powder. Season with salt and pepper to taste.
Then add the cans of corn, black beans, diced tomatoes and salsa
Mix all ingredients and simmer for 5 minutes. Check for seasoning here. Once desired flavor is reached, turn off stove.
Make the cornbread topping by mixing the box cornbread together with the eggs, milk, creamed corn, Dijon mustard and one cup of cheese. Leave the 2nd cup of cheese to place on top before baking.
Assembling the Casserole:
Then cover it with the cornbread
filling in an even layer and top with remaining shredded cheese.
Bake for 25-30 minutes at 400 degrees or until the cornbread is baked and set. Serve hot with sour cream, guacamole and/or salad. Enjoy.
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