Ingredients:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 can (2.25 ounces) sliced black olives, drained
- 1 package (1.25 ounces) taco seasoning mix
- 2 cups shredded Cheddar cheese, divided
- 1 package (8.5 ounces) cornbread mix
- 1/3 cup milk
- 1 egg
Directions:
- Preheat oven to 400°F (200°C).
- In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is tender. Drain any excess fat.
- Stir in kidney beans, corn, tomatoes with green chilies, olives, and taco seasoning mix. Simmer for 5 minutes.
- Pour mixture into a 9×13-inch baking dish. Sprinkle 1 cup of Cheddar cheese over the beef mixture.
- In a medium bowl, combine cornbread mix, milk, and egg. Stir until smooth, then spread over the beef mixture.
- Bake for 20-25 minutes or until cornbread topping is golden brown. Sprinkle with remaining Cheddar cheese and bake for an additional 5 minutes or until cheese is melted.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 8 servings