The almost alien, austere beauty of Palo Duro Canyon is only matched by the intense Tex-Mex flavors of the Palo Duro Casserole! Beefy, spicy, savory, and delightfully zesty, the filling of the Palo Duro Casserole would be amazing on its own, but of course it doesn’t stop there! The topping is a golden-brown, sweet, and cheesy cornbread, ready to soak up all those delectable tastes. Take a trip to a remote world of flavor that still feels so close to home!
Ingredients
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning
- 1/2 cup water
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14.5-ounce) can whole kernel corn, drained
- 1 cup self-rising white buttermilk cornmeal mix
- 1/2 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 cup cheddar cheese, shredded
- cilantro, optional, to taste, chopped, for garnish
- sour cream, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Spray an 8-inch square casserole dish with cooking spray.
Step 3 –In a large skillet over medium-high heat, add the ground beef and cook until browned, about 5-7 minutes. Drain the fat from the skillet.
Step 4 –Add in the taco seasoning, the water, the tomatoes, and the corn and stir to combine.
Step 5 –Bring the mixture just to a boil.
Step 6 –Pour the mixture into the prepared baking dish.
Step 7 –In a small bowl, stir together the cornmeal mix, the milk, the egg, the oil, and the cheese until well-blended.
Step 8 –Drop the cornbread batter by the spoonful onto the top of the meat mixture in the baking dish.
Step 9 –Bake the casserole until golden-brown on top, about 30-35 minutes.
Step 10 –Serve garnished with the cilantro and paired with the sour cream.
