Heat the oven before using.
Heat your oven to 350°F (175°C) before using it.
Make cornbread mixture.
In a bowl, make the cornbread mix following the instructions on the package.
Mix the can of diced tomatoes and green chilies and the can of cream-style corn into the cornbread batter without draining them.
Stir thoroughly to mix.
Make the cornbread mix and pour it into a greased baking dish that is 9x13 inches in size.
Bake for 20 minutes or until the top is lightly golden.
Prepare the beef: While the cornbread is baking, cook the ground beef in a pan on medium heat until it is no longer pink. Remove any extra grease.
Mix the taco seasoning with half a cup of water. Let it cook for around 5 minutes until the sauce becomes thicker.
Arrange the casserole in layers.
After the cornbread is finished baking, evenly spread the beef mixture on top of it.
Choose additional ingredients to put on top.
Put the sour cream on top of the beef.
Put the grated cheddar cheese evenly on top of the sour cream.
Sprinkle the diced green onions on top.
Last step: Baking.
Put the dish back in the oven and bake for another 15-20 minutes until the cheese is melted and the edges are bubbling.
Take it out of the oven and let it cool a bit before serving. Try this tasty and filling Mexican cornbread casserole!
