Mexican Cornbread Casserole with Beef

Instructions:

1. Preheat oven to 400°F (200°C) and grease a 9x13-inch baking dish with cooking spray.
2. In a skillet over medium-high heat, brown the ground beef until no pink remains, then drain the excess fat completely.
3. Stir in the taco seasoning and cook for 1 minute until fragrant.
4. Fold in the undrained Rotel and thawed corn; stir until combined and simmering.
5. Remove from heat and stir in 1 cup of shredded Mexican blend cheese until just melted.
6. Pour the beef mixture into the prepared baking dish and spread evenly.
7. In a mixing bowl, whisk together the Jiffy corn muffin mix, egg, milk, and melted butter until smooth.
8. Spread the cornbread batter evenly over the meat mixture.
9. Sprinkle the remaining 1 cup of shredded cheese over the top.
10. Bake for 20–25 minutes until the topping is mahogany-colored and a toothpick inserted into the center comes out clean.