You are here: Home » Recipes » Mexican Casserole with Cornbread Topping Mexican Casserole with Cornbread Topping Recipe by American Profile Yield 10 servings For an extra kick, serve the casserole with salsa. PrintEmail Ingredients 1 pound lean ground beef1 pound mild Italian sausage, casings removed1 cup frozen corn or Mexican corn, thawed1 medium green bell pepper, finely chopped1 medium onion, finely chopped1 garlic clove, minced1 teaspoon paprika1/4 teaspoon cayenne pepper, optional1 (1-ounce) package reduced-sodium taco seasoning mix1 (8-ounce) can no-salt-added tomato sauce1 (10-ounce) can diced tomatoes with green chiles3/4 cup water2 to 3 cups shredded Monterey Jack or Cheddar cheese1 (6-ounce) package cornbread mix2/3 cup 2% reduced-fat milk1 egg Instructions Preheat oven to 350F. Grease a 13 x 9-inch glass baking pan. Place a large skillet over medium-high heat. Add ground beef and cook until browned, stirring frequently. Drain on paper towels. Add sausage to pan; cook until browned. Return beef to pan. Add corn, bell pepper, onion, garlic, paprika, cayenne, taco seasoning mix, tomato sauce, tomatoes with green chiles, and water. Bring to a boil, reduce heat, and simmer, uncovered, until slightly thickened, 10 to 15 minutes, stirring frequently. Spoon beef mixture into baking pan. Sprinkle Cheddar on top. Combine cornbread mix, milk and egg in a bowl; mix well. Pour evenly over cheese. Bake, uncovered, 30 minutes, or until golden. Serves 10. Recipe by Matilda McLane, Cave City, Ark.