Ingredients:

  • 1 lb lean ground beef
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
  • 1 tbsp taco seasoning
  • 1/2 cup shredded Mexican blend cheese
  • 1 box (8.5 oz) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz) cream-style corn
  • 1 large egg
  • 1/3 cup milk
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula until browned and no longer pink.
  2. Stir in the taco seasoning and the drained Rotel. Simmer for 5 minutes until the liquid has reduced and the meat smells deeply toasted.
  3. Preheat the oven to 400°F (200°C). Grease a 9x12 inch baking dish or 9-inch cast iron skillet.
  4. Pour the thickened beef mixture into the bottom of the dish, spreading it evenly, and sprinkle the Mexican blend cheese over the meat to create a barrier.
  5. In a mixing bowl, whisk together the egg, milk, and cream-style corn until smooth.
  6. Fold in the Jiffy corn muffin mix and the shredded sharp cheddar cheese. Stir until just combined.
  7. Spread the batter evenly over the cheese-covered beef.
  8. Bake for 20 minutes or until the edges are mahogany-colored and the center is set.
  9. Let the dish rest for 5-10 minutes before slicing to allow the layers to lock.