FOR THE FILLING
- 2 teaspoons olive oil
- 1 pound ground beef
- 1/2 cup onion finely chopped
- 1 1/2 teaspoon garlic minced
- 1 tablespoon taco seasoning
- 10 ounce can red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 1 cup corn kernels
- salt and pepper to taste
FOR THE TOPPING
- 8.5 ounce box corn muffin mix such as Jiffy
- Egg and milk as directed on the box
- 1 cup cheddar cheese shredded
- Optional: Assorted toppings such as sour cream, avocado, and pico de gallo
PREPARATION
- Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
FOR THE FILLING
- Heat olive oil in a large pan over medium heat. Add ground beef and season with salt and pepper to taste.
- Cook for 4-5 minutes, then add onion and cook for another 4 minutes or until the onion has softened and meat is cooked through. Add garlic and cook for an additional 30 seconds.
- Stir in taco seasoning, enchilada sauce, beans, and corn. Bring to a simmer and cook for 5 minutes.
- Pour beef mixture into prepared baking dish and spread into an even layer.
FOR THE TOPPING
- Place corn muffin mix into a bowl. Add eggs and milk according to package directions. Mix until a batter forms, then add cheese and stir until just combined. Spread batter over the layer of meat.
- Bake for 40-45 minutes until topping is golden brown and a toothpick inserted into the cornbread layer comes out with just a few crumbs attached. (If your casserole is browning too quickly, you can cover it with foil for the duration of the bake time.)
- Cut into slices and serve with your choice of toppings!