Easy, Meaty Mexican Casserole

This quick and easy Mexican casserole is a weeknight all-in-one meal: ground meat, corn, kidney beans, and cheese come together deliciously.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 470 Calories

Ingredients

• 1 egg
• 1 teaspoon ground black pepper
• 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 (15.5 ounce) can light red kidney beans (including liquid)
• 1 package taco seasoning mix (such as Old El Paso®)
• 3 cups shredded Colby cheese
• 0.75 cup water
• 0.33333334326744 cup milk
• 1.5 pounds ground pork

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.

Step 3

Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.

Step 4

Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.

Step 5

Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.

Step 6

Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.