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Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
Heat the olive oil in a large pan over medium heat. Add the ground beef and season with salt and pepper to taste.
Cook the ground beef for 4-5 minutes. Add the onion and cook for another 4 minutes or until the onion has softened and the meat is cooked through.
Add the garlic and cook for an additional 30 seconds.
Stir in the taco seasoning, enchilada sauce, beans and corn. Bring to a simmer and cook for 5 minutes.
Pour the beef mixture into the prepared baking dish and spread into an even layer.
Place the corn muffin mix into a bowl. Add the eggs and milk according to package directions.
Mix until a batter forms. Add the cheese and stir until just combined.
Spread the batter over the layer of meat.
Place the pan in the oven. Bake for 40-45 minutes until topping is golden brown and a toothpick inserted into the cornbread layer comes out with just a few crumbs attached. If your casserole is browning too quickly, you can cover it with foil for the duration of the bake time. Cut into slices and serve, topped with avocado, sour cream and pico de gallo if desired.