Description
This is a recipe I’ve been playing with and modifying for 20 years, It’s a favorite at work for pot luck dinners. Quick and easy to make.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- salt and ground black pepper to taste
- 1 pound lean ground beef
- 2 (7 ounce) cans Mexican-style corn (such as Green Giant®)
- 1 (8 ounce) jar chunky salsa
- 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
- 1 (4 ounce) can chopped green chiles
- 1 (1 ounce) packet taco seasoning mix
- 1 (15 ounce) package corn bread mix (such as Krusteaz® Honey Corn Bread Mix)
- ⅔ cup milk
- ⅓ cup vegetable oil
- 1 egg
- 2 (7 ounce) cans Mexican-style corn (such as Green Giant®), drained
- 1 (4 ounce) can chopped green chiles, drained
- 1 cup shredded Mexican cheese blend
- 1 tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant
- 2 to 3 minutes. Stir onion
- salt
- and pepper into the garlic and olive oil; cook until onion is translucent
- 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly
- 5 to 10 minutes.
- Mix 2 cans Mexican-style corn
- salsa
- hot tomato sauce
- 1 can chopped green chiles
- and taco seasoning into ground beef mixture; bring to a boil. Reduce heat
- cover skillet
- and simmer until liquid has reduced
- about 15 minutes. Transfer meat mixture to a 10×14-inch casserole dish.
- Stir corn bread mix
- milk
- vegetable oil
- and egg together in a bowl; fold in 2 cans drained Mexican-style corn
- 1 can drained green chiles
- Mexican cheese blend
- and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
- Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean
- about 30 minutes.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 12