This is a recipe I've been playing with and modifying for 20 years, It's a favorite at work for pot luck dinners. Quick and easy to make.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- garlic: 2 clove (chopped)
- onion: 1 piece (chopped)
- salt and ground black pepper: (to taste)
- lean ground beef: 1 pound
- Mexican-style corn (such as Green Giant®): 2 cans (7 ounce cans)
- chunky salsa: 1 jar (8 ounce jar)
- Mexican-style hot tomato sauce (such as El Pato®): 1 can (7.75 ounce can)
- green Chilis: 1 can (4 ounce can, chopped)
- packet taco seasoning mix: 1 piece (1 ounce)
- corn bread mix (such as Krusteaz® Honey Corn Bread Mix): 1 pack (15 ounce pack)
- milk: 0.66667 cup
- vegetable oil: 0.33333 cup
- egg: 1 piece
- Mexican-style corn (such as Green Giant®): 2 cans (7 ounce cans, drained)
- green Chilis: 1 can (4 ounce can, drained, chopped)
- Mexican cheese blend: 1 cup (shredded)
- extra-virgin olive oil: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes.
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Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish.
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Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture.
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Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.
