Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Add the taco seasoning and water to the beef, stirring to combine. Simmer for 5 minutes.
In a mixing bowl, combine the sour cream, mayonnaise, and half of the cheddar and Monterey Jack cheeses.
Prepare the cornbread mix according to package instructions, using the milk and egg.
Spread the cornbread batter evenly in the bottom of a greased 9×13-inch baking dish.
Layer the cooked beef mixture over the cornbread batter.
Top with the diced tomatoes, green chilies, chopped onion, and bell peppers.
Spread the sour cream mixture over the vegetables.
Sprinkle the remaining cheeses on top.
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
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Let the casserole cool for a few minutes before serving.
Variations & Tips
For a spicier version, add a chopped jalapeño or use hot diced tomatoes with green chilies. You can substitute ground turkey or chicken for a leaner option. For a vegetarian version, replace the ground beef with black beans or a meat substitute. Adding a layer of refried beans can also enhance the dish’s texture and flavor. Feel free to experiment with different types of cheese, such as pepper jack, for an extra kick.
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