Jiffy Mexican Cornbread Casserole Recipe

0 Preheat your oven to 400°F. Spray a 9x13 casserole dish like you mean it and set it aside. You're about to commit carb-based magic.
1 Brown the ground beef in a big skillet. Halfway through, toss in those chopped onions like you’re on a cooking show. Cook it all down until there’s no pink in sight.
2 Drain the grease if there is any. Stir in the taco seasoning, both corns, Rotel, chiles, salt and pepper. Give it a good mix. Let it simmer about 5 minutes so everything gets cozy.
3 Pour that meaty goodness into your greased pan, (or leave it in an oven-safe iron skillet) Sprinkle with 1 cup of cheese—generously, like you're trying to impress your in-laws.
4 In a bowl, whisk the eggs and buttermilk. Stir in the Jiffy mix until it’s just combined.
5 Gently spread the cornbread batter over the meat layer. Smooth it out like you’re icing a very yellow, very humble cake.
6 Bake for 15–20 minutes, or until the top is golden and your kitchen smells like absolute yum.
7 Pull it out, sprinkle the remaining cheese on top, pop it back into the oven for 2-5 minutes, and let it melt into a gooey blanket of joy.
8 Let stand 5 minutes before serving.