This is a favorite dish at the Campbell’s and is also great as leftovers for the next day!
1 medium sweet onion, diced
1 1/2 lbs of lean ground beef
2 cloves of garlic, minced
1 package of taco seasoning
1/4 cup of water
1 can of chili style tomatoes
4 oz. of cream cheese
1/2 cup of Campbell Gardens chopped candied jalapeños
1 cup of Mexican-style corn, drained
2 cups of nacho flavored tortilla chips, crushed and divided
2 1/2 cups shredded Colby-Jack or Pepper Jack cheese, divided
1 8.5 oz yellow corn muffin mix
1/2 cup cream style corn
1/2 cup milk
salsa, sour cream, guacamole, Campbell Gardens candied jalapeño slices, lettuce, black olives
Preheat the oven to 375 degrees. Spray 8 x 8 inch baking dish with cooking spray. In a large skillet saute the diced onion in 2 tablespoons olive oil until translucent. Add the ground beef and cook until no pink remains. Add the minced garlic, taco seasoning, water and chili style tomatoes. Turn the heat to medium-high and simmer until tomatoes begin to break down. Add the cream cheese to the pan. Stir until the cheese has completely melted in the beef mixture, then add the candied jalapeños and corn. Stir well and remove from the heat.
In a small mixing bowl, stir together the muffin mix, 1/2 cup of milk and 1/2 cup of cream style corn. The mixture should be lumpy.
Assemble the casserole:
Sprinkle 1 cup of crushed tortilla chips on the bottom of the dish. Pour the ground beef mixture over the chips and sprinkle with 1 1/2 cups of shredded cheese. Use a tablespoon and dollop the sweet corn crust batter over the beef mixture and spread evenly. Sprinkle the remaining crushed tortilla chips on top and place in the oven. Bake for 25 minutes, then sprinkle the last cup of cheese on top. Return to the oven for another 3-5 minutes until the cheese melts or toothpick inserted into the corn crust comes out clean. Serve hot with your favorite toppings.