17.5 ozpackage yellow corn muffin mix, plus milk to prepare
1 ½lblean ground beefchicken or turkey
salt and black pepper to taste
110 ozcan Rotel Chili Fixins
3Tbspquality taco seasoning
4ozonion & chive cream cheesesoftened
2cupsshredded colby jack cheesedivided
Preheat the oven to 400°F. Place a 10-inch cast iron skillet on the stovetop. Melt the butter in the pan and swirl to coat the sides.
Meanwhile, mix corn muffin mix with the amount of milk called for on the package. Mix until fully moistened then pour into the hot skillet. Place into the oven and bake for 8 minutes.
While the cornbread bakes, cook the onion in a couple of drizzles of olive oil in a medium sized skillet over medium-high heat. Cook for 2-3 minutes until beginning to soften then add the garlic. Cook for 1 minute longer.
Add ground beef to the pan. Cook until no pink remains. Season with salt and black pepper to your taste. (The amounts may vary depending on the sodium content of the taco seasoning used} Drain any excess fat from the skillet. Add Rotel tomatoes, taco seasoning, cumin and lemon pepper. Simmer over medium-high until well blended.
Add the softened cream cheese to the filling, stir until melted through.
Remove the cornbread from the oven and sprinkle with 1 cup cheese. Spread the taco meat over the corn bread and top with the remaining cheese.
Place back into the oven and bake for an additional 8-10 minutes just until the filling is heated through and cheese has melted.
Serve with shredded lettuce, sliced tomatoes, pico de gallo, jalapeno pepper slices, guacamole and sour cream.
For a time saver prepare the taco filling in advance and chill. Warm in the microwave until spreadable then proceed with the recipe as written.