An easy to make Mexican inspired dish that’s perfect for taco Tuesdays! Once you try the combination of the spices used in this recipe, you won’t want to buy the taco spice packets any more. Enjoy!
Preheat oven to 400 degrees
Ingredients:
2 packages jiffy corn muffin mix
1 to 2 lbs ground meat of choice
1 cup chopped onion
4 ounce can of fire roasted chilies drained
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 eggs beaten
2/3 cup milk
14.75 ounce can of cream style corn
1 1/2 cups grated cheddar cheese
1/4 cup Parmesan
Directions:
Grease a 9×13 casserole dish. Brown the ground meat of choice over medium high heat, drain and sauté the onion in the meat. Stir in the fire roasted chilies and spices. Set aside.
In a separate bowl, combine the muffin mix, eggs, milk and corn. Blend well. Pour half of batter into your greased baking dish. Spread meat mixture over batter.
Sprinkle with cheese. Spread remaining batter over the cheese. Bake for 15 to 20 minutes until nicely browned. Cool 5 to 10 minutes before cutting.
