1 lb 454 g ground beef
1 medium yellow onion diced
1 green bell pepper, diced
1 teaspoon ground cumin
1/2 teaspoon of salt
1 cup 240g salsa (I used corn and black bean salsa)
1 can corn (15.25 oz/432 g), drained
1 cornbread mix 8 oz / 227 g
Preheat the oven to 400°F (204°C).
In a skillet, cook ground beef, onion, bell pepper, cumin and salt until beef is cooked through and onions are translucent.
Add the salsa and corn to the beef mixture and cook for another 10 minutes.
Pour the mixture into a 9 × 9 inch (23 × 23 cm) saucepan.
Prepare cornbread mixture according to package directions and spread over beef mixture.
Bake for 20 to 25 minutes or until the cornbread is cooked through and golden on top.
You can customize this recipe by using different types of ground meat like turkey or chicken.
If you prefer a spicier casserole, you can use a hot salsa or add chopped jalapenos.
You can also add grated cheese on top of the cornbread dough before baking for an extra cheesy casserole.