Easy, Meaty Mexican Casserole
Description
This quick and easy Mexican casserole is a weeknight all-in-one meal: ground meat, corn, kidney beans, and cheese come together deliciously.
Ingredients
•
1 1/2 pounds ground pork
•
1 teaspoon ground black pepper
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1 (15 1/2 ounce) can light red kidney beans (including liquid)
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1 (15 1/2 ounce) can whole kernel corn, drained
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3/4 cup water
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1 package taco seasoning mix (such as Old El Paso®)
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1 (8 1/2 ounce) package dry corn muffin mix (such as Jiffy®)
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1/3 cup milk
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1 egg
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3 cups shredded Colby cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
3
Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
4
Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
5
Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
6
Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.