Cornbread Beef Bake (Print Version)

# Ingredients:

01 - 2 lbs ground beef (use lean for less grease).
02 - 1 (14 oz) can of corn, make sure to drain it.
03 - A 14.5 oz can of kidney beans; don't forget to drain them.
04 - 2 cups of your favorite salsa.
05 - 1 oz packet of taco seasoning mix.
06 - 1 cup of water.
07 - 1 teaspoon of regular salt.
08 - Black pepper, ½ teaspoon.
09 - ½ teaspoon of garlic powder.
10 - 1½ cups of shredded cheese, like Colby Jack.
11 - A box of Jiffy corn muffin mix (8.5 oz).
12 - 1 small can of creamed corn, 8.25 oz.
13 - 2 tablespoons of milk.
14 - ¼ cup sour cream to keep it moist.

# Instructions:

01 - Set your oven to 350°F, or 175°C, to get it warmed up.
02 - Brown the ground beef in a pan over medium-high heat. Drain the grease when it's cooked through.
03 - Mix in the corn, kidney beans, salsa, taco seasoning, water, salt, black pepper, and garlic powder. Stir everything together in the skillet.
04 - Spread the beef mixture into a greased 9x13-inch dish. Toss shredded cheese on top.
05 - Stir the corn muffin mix, creamed corn, milk, and sour cream in a bowl until no lumps are left.
06 - Carefully layer the cornbread mixture on top of the beef in the dish.
07 - Bake for 35–40 minutes, watching for the cornbread topping to turn golden and cook through.
08 - Serve it up warm, and don't hold back on extras like diced tomatoes, avocado, or sour cream.

# Notes:

01 - Enjoy Tex-Mex flavors wrapped in a soft, sweet cornbread topping—comfort food at its best.
02 - Boost the taste with toppings like avocado chunks, freshly diced tomatoes, or a scoop of sour cream.
03 - Great for family meals or casual get-togethers—it's satisfying and simple to make.

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