skillet-baked mexican cornbread casserole

How To Make skillet-baked mexican cornbread casserole

• 1

  In a large bow, combine both packets of cornbread mix and make according to package directions.
• 2

  In a deep cast-iron skillet, pour in half of the cornbread batter. Add browned and drained ground beef over the top of the batter. Sprinkle approx. 4 oz. of the cheese over the beef.
• 3

  Drain the tomatoes, beans and corn and then layer, one by one, over the top of the cheese.
• 4

  Pour the remainder of the cornbread mixture over the top and spread it to cover ingredients underneath. Add remaining cheese on top and bake for 30 minutes at 400 degrees F.
• 5

  Cut and serve slices with picante or salsa and a dollop of sour cream.
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