Mexi-Cali Cornbread Casserole

Ingredients

• 1.5 pounds ground beef
• 1 medium onion
• 2 tablespoons olive oil
• 28 ounce can diced tomatoes
• 4 ounce can diced green chilis
• 1 teaspoon garlic salt
• 2 teaspoons chili powder
• 3 boxes Jiffy cornbread mix (or equivalent homemade mix)
• 2 eggs
• 1 cup milk (or 2/3 cups milk + 1/3 cup water)
• 1 cup frozen corn kernels
• 1 cup + 1/3 cup shredded cheddar or Mexican blend cheese

Instructions

1. In a large skillet, saute onions in olive oil until almost translucent.
2. Add ground beef, stirring and cooking until well browned.
3. Add tomatoes, chilis, garlic salt and chili powder and stir to combine.
4. In a large mixing bowl, combine eggs and milk.
5. Add Jiffy cornbread mix.
6. Stir to combine.
7. Add corn kernels and 1 cup shredded cheese.
8. Stir well to incorporate all ingredients.
9. Spoon ground beef mixture into an 11x17 inch glass baking dish.
10. Dollop cornbread mixture on top and spread to cover.
11. Bake at 400 degrees for 20 minutes.
12. Sprinkle remaining 1/4 cup cheese on top and bake for another 10 minutes or until cornbread is cooked and cheese is lightly browned.
13. Serve immediately.