Easy, Meaty Mexican Casserole
My picky-non-vegetable-eater husband loves this easy Mexican casserole. There's very little clean-up, it costs less than $10 to make, and the leftovers reheat fabulously right in the microwave. I haven't found anyone that doesn't love it! Meat, vegetables, dairy, and grains all in one easy, tasty dish! For those that don't care for corn bread, there is another option for this recipe in the footnotes. Enjoy!
You can use ground pork, beef, or turkey in this dish. I never use ground pork for anything else, but I find the taste of ground pork to be much better in this, so it's the only way I make it. I often toss in some minced onion and a pinch of garlic powder with the ground pork while cooking.
I do not use Cheddar cheese because I find it gets too oily when baking.
I will also add that the original recipe I used to make years ago did not call for corn bread topping. It was topped with 10 Pillsbury(R) buttermilk biscuits, baked at 350 degrees F (175 degrees C) for about 20 minutes or until the biscuits were done. This is very good as well, but I had a hard time with the biscuits being soggy on the bottom. So then I starting pre-baking the biscuits and putting the biscuits on top during the last 5 minutes of bake time and they would turn out fine. This is another great option for those that don't care for corn bread.