I was standing in front of the fridge on night thinking OK, we've had chicken already this week, we've had potatoes, rice, pasta ... and there's ground beef in here. Hmmmm, need to come up with something different. I jumped online for ideas and came across a version of this easy dish. I liked the idea that the topping was cornbread mix rather than mashed potatoes, and we all love tacos and anything leaning in the direction of spicy.
1 1/2 lb ground beef
1 onion - chopped
1 small yellow or orange bell pepper - chopped
salt and pepper to taste
14.5 oz can diced tomatoes (I used Delmonte Zesty Jalapeno) - slightly drained
1.25 oz pkg taco seasoning
1 T flour
11 oz can whole kernel corn - drained
8.5 pkg corn muffin mix (I used Jiffy)
1 c shredded cheddar or pepperjack
2.25 oz can sliced black olives
optional - sour cream and fresh cilantro for garnish
Preheat oven to 400 and lightly spray casserole dish with non-stick spray.
Prepare muffin mix according to package and set aside for now. (If you want a little extra kick, try stirring in some diced jalapeno).
Brown the beef with the onion and pepper, drain the grease, then season with salt and pepper. Stir in the tomatoes and let that cook down for a few minutes, then add in the taco seasoning. Mix in the olives (reserving some for garnish) then, sprinkle in a little of the flour and mix well to thicken - adding more as needed - although you're not trying to turn this into a pudding, you don't want it to be really soupy. Kinda depends on how much liquid your veggies give off.
Transfer for baking dish and sprinkle with cheese, then layer with corn.
Top it all off with the cornbread batter and bake for 20" until golden. Serve garnished with a dollop of sour cream, a sprinkling of black olives, and some fresh cilantro.