This easy casserole is a new take on meal prep comfort food! Cornbread is layered with taco seasoned beef, enchilada sauce, and shredded cheese for a delicious meal the whole family will love.
Serving Size: 273g (⅛ casserole)
Prep Time: 15 minutes
Total Time: 45 minutes
Nutrition Facts: 403 calories / 33.5g carbs / 28g protein / 17.5g fat
2 lb (906g) 90% lean ground beef
1 packet (28g) “McCormick” reduced sodium taco seasoning
¼ cup (59g) water
1 8.5-oz box (240g) “Jiffy” corn muffin mix
1 14-oz can (418g) cream style corn
1 4-oz can (127g) diced green chiles (drained)
½ cup (122g) liquid egg whites
1 10-oz can (283g) “Old El Paso” mild red enchilada sauce
¾ cup (68g) shredded Mexican blend cheese
Preheat oven to 375 degrees. Spray a 9x13-inch baking dish well with nonstick cooking spray.
In a medium bowl mix the corn muffin mix, creamed corn, drained chiles, and egg whites together with a fork or whisk. Pour into the prepared baking dish.
Bake for about 15-18 minutes or until lightly browned around the edges. Set aside to cool.
Meanwhile, cook the ground beef and taco seasoning in a medium skillet over medium heat until browned. Remove from the heat.
When the cornbread has cooled slightly, use a fork to poke holes in the top. Pour ½ can of enchilada sauce over the cornbread.
Top with the ground beef. Pour the remaining enchilada sauce over the beef. Top with the shredded cheese.
Bake for another 15-20 minutes or until the cheese is melted.
This casserole freezes really well. Cook the cornbread base and meat and assemble as directed through the second-to-last step. Cover well and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator before baking as instructed.
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