Mexican Casserole with Cornbread Topping Recipe

1 pound ground beef
1 pound mild Italian sausage, casings removed
1 cup frozen corn or Mexican corn, thawed
1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 medium garlic clove, minced
1 teaspoon paprika
¼ teaspoon cayenne pepper, optional
One 1-ounce package taco seasoning mix
One 8-ounce can tomato sauce
One 10-ounce can diced tomatoes with green chiles
2 to 3 cups shredded Cheddar or Monterey Jack
One 6-ounce package corn bread mix
2/3 cup milk
1 egg

1. Preheat the oven to 350 degrees F. Grease a 13 x 9-inch glass baking pan.
2. Place a large skillet over medium-high heat. Add the ground beef and cook until browned, stirring frequently. Drain on paper towels.
3. Add the sausage to the skillet; cook until browned. Return the beef to the skillet. Add the corn, bell pepper, onion, garlic, paprika, cayenne, taco seasoning mix, tomato sauce, tomatoes with green chiles, and ¾ cup water. Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, or 10 to 15 minutes, stirring frequently.
4. Spoon the beef mixture into the prepared pan. Sprinkle evenly with the Cheddar.
Combine the corn bread mix, milk, and egg in a bowl; mix well. Pour evenly over the beef mixture. Bake, uncovered, 30 minutes, or until golden.

Serves 8

Tips From Our Test Kitchen: You may substitute any vegetable for the corn.