Ingredients:
1 lb ground beef or 1 lb ground chuck
12 ounces corn, drain well
10 ounces diced tomatoes with mild green chilies
1 1/4 ounces taco seasoning ( 1 pkg)
1/2 cup cold water
6 ounces corn muffin mix ( 1 pkg)
1/4 cup shredded cheddar cheese
1 green onions (optional)
Directions:
Preheat oven to 400 F.
Place meat in large skillet, cook over medium-high heat 6 to 8 minutes or until meat is no longer pink, breaking meat into small pieces with wood spoon or spatula. Pour off drippings. Add corn, tomatoes, seasoning mix and water to meat. Bring to a boil over medium-high heat, stirring constantly, reduce heat and simmer 5 minutes. Drain off any excess liquid.
Pour into deep 9-inch pie plate; smooth top with spatula.
Spread cheese over top of meat mixture. I substituted Velveeta and it was wonderful.
Prepare corm muffin mix according to package directions. Spread evenly over meat mixture.
Sprinkle onion slices over top if desired.
Bake 8 to 10 minutes or until golden brown.
Let stand for about 10 minutes before serving.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.