I had this for lunch at the Michigan lakeside home of my longtime teaching friend, Marianne Jones. It was outstanding!

Mexican Casserole

CASSEROLE:

1 lb ground beef
1 lb sweet Italian sausage, crumbled
1 c Mexican corn or frozen whole kernel corn, thawed
1 med bell pepper, chopped fine
1 med onion, chopped fine
1 garlic clove, minced
1 tsp paprika
1/4 tsp cayenne pepper
1 pkg taco seasoning mix
1 8-oz can tomato sauce
1 10 or 14-oz can diced tomatoes with green chilis
2-3 c shredded cheese, your choice

TOPPING:

1 pkg Jiffy Corn Bread mix
1/3 c milk
1 egg

1. Brown ground beef. Drain.
2. Brown sausage. Add beef back to pan.
3. Add rest of casserole ingredients. Simmer 10 or 15 minutes until slightly thickened.
4. Spoon beef mixture into a greased 9x13 baking pan. Sprinkle cheese on top.

5. Combine all cornbread ingredients and mix well. Pour evenly over cheese.

Bake, uncovered, for 30 minutes or until golden.