Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) Rotel (diced tomatoes and green chilies), undrained
  • 1 cup frozen corn, thawed
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 large egg
  • 1/3 cup milk
  • 1/3 cup melted unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). In a skillet over medium-high heat, brown the ground beef and diced onion until beef is deep brown and onions are translucent. Stir in minced garlic for the final 60 seconds. Drain all excess grease from the pan.
  2. Reduce heat to medium. Stir in the Rotel, thawed corn, smoked paprika, salt, and pepper. Simmer for 3–5 minutes until liquid reduces slightly.
  3. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted. Spread the beef mixture evenly across the bottom of a 12-inch cast iron skillet or 9x13 inch baking dish.
  4. In a mixing bowl, whisk together the Jiffy mix, egg, milk, and melted butter until just combined; do not overmix.
  5. Spread the batter carefully over the beef mixture. Sprinkle the remaining 1 cup of cheddar cheese over the top.
  6. Bake for 20–25 minutes until the top is mahogany-colored and a toothpick inserted into the center comes out clean.