Ingredients
10
10 servings
- •1 ½ pounds ground pork
- •1 teaspoon ground black pepper
- •1 (15.5 ounce) can light red kidney beans (including liquid)
- •1 (15.5 ounce) can whole kernel corn, drained
- •¾ cup water
- •1 package taco seasoning mix (such as Old El Paso®)
- •1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
- •⅓ cup milk
- •1 egg
- •3 cups shredded Colby cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
- Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
- Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
- Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
- Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.
Nutritional Facts
Per 10 servings
- Calories: 470
- Carbohydrate: 35g
- Fat: 25g
- Fiber: 5g
- Protein: 26g
- Sugar: 3g
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