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Easy, Meaty Mexican Casserole

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Easy, Meaty Mexican Casserole



Ingredients :

  • 1 ½ 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
  • ¾ cup water
  • 1 package taco seasoning mix (such as Old El Paso®)
  • 1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
  • ⅓ cup milk
  • 1 egg
  • 3 cups shredded Colby cheese
  • Methods :

  • 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 9×13-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.
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