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Easy, Meaty Mexican Casserole

"My choosy-non-vegetable-eater husband loves this smooth Mexican casserole. There's very little easy-up, it fees much less than $10 to make, and the leftovers reheat fabulously proper in the microwave. I have not observed everyone that doesn't like it! Meat, veggies, dairy, and grains all in one smooth, tasty dish! For the ones that don't care for corn bread, there may be another alternative for this recipe inside the footnotes. Enjoy!"

Ingredients :

1 half kilos ground pork
1 teaspoon floor black pepper
1 (15.Five ounce) can mild crimson kidney beans (consisting of liquid)
1 (15.5 ounce) can whole kernel corn, tired
3/four cup water
1 package deal taco seasoning mix (which includes Old El Paso®)
1 (eight.5 ounce) bundle dry corn muffin blend (inclusive of Jiffy®)
1/three cup milk
1 egg
3 cups shredded Colby cheese

Instructions :

Prep : 15M	Cook : 10M	Ready in : 50M

Preheat the oven to four hundred tiers F (two hundred stages C).
Heat a 12-inch skillet over medium warmness. Cook and fall apart beef and black pepper inside the warm pan until browned, five to 7 mins. Drain and discard grease.
Stir kidney beans, corn, water, and taco seasoning into the skillet with the beef. Bring to a boil.
Combine corn muffin mix, milk, and egg in a bowl for the corn bread combination.
Spoon red meat aggregate into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully unfold corn bread aggregate on top.
Bake in the preheated oven till corn bread is golden brown, 20 to twenty-five minutes. Let stand for five minutes earlier than serving.

Notes :

You can use ground beef, beef, or turkey in this dish. I never use floor beef for whatever else, however I find the taste of floor red meat to be a good deal higher in this, so it's the most effective manner I make it. I regularly toss in some minced onion and a pinch of garlic powder with the ground beef at the same time as cooking.
I do not use Cheddar cheese because I discover it gets too oily whilst baking.
I can even upload that the unique recipe I used to make years ago did no longer name for corn bread topping. It became crowned with 10 Pillsbury® buttermilk biscuits, baked at 350 ranges F (a hundred seventy five ranges C) for approximately 20 mins or until the biscuits had been finished. This is very good as well, however I had a tough time with the biscuits being soggy on the lowest. So then I starting pre-baking the biscuits and setting the biscuits on top over the past 5 mins of bake time and they'd turn out fine. This is any other fantastic choice for the ones that don't care for corn bread.

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