Ingredients :

1 lb lean ground beef
14.75 oz cream style corn
8.75 oz canned corn
10 oz Rotel diced tomatoes and green chilies
1 oz taco seasoning
1 tsp salt
1 tsp pepper
1 tbsp onion powder
3 cups shredded Mexican cheese blend
17 oz Jiffy cornbread mix (2 boxes)
2 eggs, large
2/3 cup milk

Directions:

Preheat oven to 400F.
Dump the ground beef into a large saute pan over medium-high heat.
Crumble the ground beef well as it cooks.
Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
Stir all of the ingredients together well.
Add the taco seasoning, salt, pepper and onion powder to the pan.
Stir well and leave to simmer and thicken for 5 minutes.
After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
Stir until the cheese is melted.
Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
Pour the cornbread mix into a large mixing bowl.
Add the eggs and milk to the bowl with the cornbread mix.
Stir until no large chunks remain.
Pour the cornbread batter over the ground beef mixture in the baking dish.
Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
Enjoy! “