Ingredients:

  • 1.5 lbs lean ground beef (90/10 ratio)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 oz taco seasoning
  • 10 oz canned diced tomatoes and green chilies (Rotel), drained
  • 15 oz canned black beans, rinsed and drained
  • 1 cup frozen corn kernels
  • 17 oz Jiffy Corn Muffin Mix (two 8.5 oz boxes)
  • 14.75 oz canned cream-style corn
  • 1 cup full-fat sour cream
  • 2 large eggs, beaten
  • 0.5 cup whole milk
  • 2 cups shredded Mexican blend cheese, divided

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch ceramic or glass baking dish.
  2. In a large skillet over medium-high heat, brown the 1.5 lbs ground beef with the diced yellow onion. Cook until the beef is deeply browned and onions are translucent. Drain all excess fat thoroughly to prevent a soggy base.
  3. Add the minced garlic and taco seasoning to the skillet, stirring for 60 seconds until fragrant.
  4. Stir in the well-drained Rotel, rinsed black beans, and frozen corn. Simmer for 3-5 minutes to allow flavors to meld, then transfer the mixture into the prepared 9x13 dish, spreading it into an even layer.
  5. In a large mixing bowl, whisk together the Jiffy corn muffin mix, cream-style corn, sour cream, beaten eggs, and whole milk until just combined. Fold in 1 cup of the shredded Mexican blend cheese.
  6. Sprinkle the remaining 1 cup of cheese over the beef mixture in the baking dish, then pour the cornbread batter over the top, smoothing it to the edges with a spatula.
  7. Bake for 30 minutes, or until the cornbread topping is golden-brown and a toothpick inserted into the center comes out clean.
  8. Allow the casserole to rest for 5-10 minutes. Garnish with fresh cilantro, pickled jalapeños, and green onions before slicing.