- 1 1/2 pounds ground pork
- 1 teaspoon ground black pepper
- 1 (15.5 ounce) can light red kidney beans (including liquid)
- 1 (15.5 ounce) can whole kernel corn, drained
- 3/4 cup water
- 1 package taco seasoning mix (such as Old El Paso®)
- 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
- 1/3 cup milk
- 1 egg
- 3 cups shredded Colby cheese
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
- Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
- Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
- Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.
04/12/2018
recipepes.com
Easy, Meaty Mexican Casserole, recipe
PT15M
PT1H
5
455 calories