Easy, Meaty Mexican Casserole Tasty Recipes

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Easy, Meaty Mexican Casserole

"My picky-non-vegetable-eater husband loves this easy Mexican casserole. There's very little clean-up, it costs less than $10 to make, and the leftovers reheat fabulously right in the microwave. I haven't found anyone that doesn't love it! Meat, vegetables, dairy, and grains all in one easy, tasty dish! For those that don't care for corn bread, there is another option for this recipe in the footnotes. Enjoy!"

Ingredients :

• 1 1/2 pounds ground pork
• 1 teaspoon ground black pepper
• 1 (15.5 ounce) can light red kidney beans (including liquid)
• 1 (15.5 ounce) can whole kernel corn, drained
• 3/4 cup water
• 1 package taco seasoning mix (such as Old El Paso®)
• 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
• 1/3 cup milk
• 1 egg
• 3 cups shredded Colby cheese

Instructions :

Prep : 15M	Cook : 10M	Ready in : 50M

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
• Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
• Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
• Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.

Notes :

• You can use ground pork, beef, or turkey in this dish. I never use ground pork for anything else, but I find the taste of ground pork to be much better in this, so it's the only way I make it. I often toss in some minced onion and a pinch of garlic powder with the ground pork while cooking.
• I do not use Cheddar cheese because I find it gets too oily when baking.
• I will also add that the original recipe I used to make years ago did not call for corn bread topping. It was topped with 10 Pillsbury® buttermilk biscuits, baked at 350 degrees F (175 degrees C) for about 20 minutes or until the biscuits were done. This is very good as well, but I had a hard time with the biscuits being soggy on the bottom. So then I starting pre-baking the biscuits and putting the biscuits on top during the last 5 minutes of bake time and they would turn out fine. This is another great option for those that don't care for corn bread.

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