Heat oven to 400 degrees F. Heavily grease a 13 x 9-inch glass baking pan.
Brown ground beef in skillet; drain off fat. Stir in 1 cup water and taco seasoning
mix. Bring to a boil. Reduce heat to low, stirring occasionally, and simmer for
5 to 6 minutes or until mixture slightly thickens and meat looks well seasoned.
Combine cornbread mix, creamed corn, 1 cup water and eggs in a mixing bowl. Stir
well to mix everything together. Pour half of cornbread batter into prepared baking
dish. Layer ground beef, then cheese on top of batter. Then spread remaining batter
over cheese. Top with chiles and tomatoes arranged in an attractive pattern. Bake
for 40 to 45 minutes or until cornbread is golden brown and cooked through.
Serve a square of the casserole with a spoonful of salsa.
Refrigerate leftovers and re-heat in a microwave until hot.
Serves 8 to 10.
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