Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion (chopped)
- 1½ pounds lean ground beef
- 1½ cups mild salsa (medium or hot if preferred)
- 1 (12-ounce) bag frozen whole-kernel white shoepeg corn (thawed)
- ¼ cup vegetable broth
- 2 tablespoons hot Mexican chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 3 (8 ounce) boxes cornbread muffin mix
- 1½ cups whole milk
- 1 cup cheddar (shredded)
- ¼ cup sour cream
Directions
Preheat the oven to 375° F.
In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8-10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and ½ teaspoon pepper. Transfer the mixture into a 9x13 inch baking dish, smoothing into an even layer.
In a large bowl, mix together the corn muffin mix with about 1½ cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30-35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set.
Top with the cheddar and sour cream before serving.