Navajo Taco Casserole with Side Salad

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain off any excess grease.

3. 3

   Stir the taco seasoning, rinsed pinto beans, diced green chiles, and tomato sauce into the skillet with the beef. Bring the mixture to a simmer and cook for 3-5 minutes, allowing the flavors to meld. Remove from heat.

4. 4

   In a separate medium bowl, prepare the cornbread crust. Whisk together the corn muffin mix, egg, and milk until just combined. Be careful not to overmix; a few lumps are perfectly fine.

5. 5

   Pour the cornbread batter into the prepared baking dish, spreading it evenly to cover the bottom. Spoon the meat filling evenly over the cornbread batter. Finally, sprinkle the shredded cheese over the top of the meat layer.

6. 6

   Bake for 20-25 minutes, or until the cheese is melted and bubbly and the cornbread crust is golden brown. You can check for doneness by inserting a toothpick into the cornbread portion; it should come out clean.

7. 7

   Remove from the oven and let the casserole rest for 5-10 minutes. This is a crucial step that allows the layers to set, making it much easier to slice and serve.

8. 8

   Cut into slices and serve warm. Garnish each serving with shredded lettuce, diced tomatoes, and a dollop of sour cream.