Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 Servings
This recipe has always been a part of my family since I was a little kid. I remember my grandma used to make this all the time! With this very basic set of ingredients, you will surely have the best dish today! I am so grateful to grams for this because now, I get to share it with you as well. How awesome is that? As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to take this very simple recipe to the next level! Okay, enough with the long introduction. It is time to start prepping! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 pound taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)
8 ounces Jiffy Corn Muffin Mix (1 box)
15 ounces whole kernel corn (drained)
15 ounces creamed corn (not drained)
1 c sour cream
½ c melted butter
1 c shredded cheddar cheese
¼ c diced green chillies (drained)
Toppings:
pico de gallo
sour cream
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Add all the ingredients into a large mixing bowl, then stir until well combined.
Apply cooking spray in a 9×13-inch baking pan.
Transfer the mixture into the prepared baking pan and spread it evenly.
Place it inside the preheated oven and bake for about 50 minutes or until the top turns golden brown and a toothpick comes out clean after inserting it in the middle.
Remove from the oven.
Serve hot with a dollop of sour cream and fresh salsa on the side. Enjoy!
Nutrition Facts:
Calories: 558kcal | Carbohydrates: 40g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 732mg | Potassium: 398mg | Fiber: 3g | Sugar: 10g | Vitamin A: 780IU | Vitamin C: 4.3mg | Calcium: 169mg | Iron: 2.5mg
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