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1
Brown ground beef with onion, garlic, salt and pepper.
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2
Fry until no longer pink.
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3
Add taco seasoning and ketchup.
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4
Set aside.
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5
Stir together dry ingredients for cornbread dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
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6
In another bowl, whisk together eggs, oil, and milk.
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7
Stir into the dry ingredients just until combined.
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8
Prepare 2 greased pans: a 9x13 pan and an 8x8 pan, or three 8x8 foil pans.
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9
Spread half (or a little more) of the cornbread batter into the pans.
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10
Layer the crumbled beef mixture on top, followed by the cheese.
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11
Spread the remaining cornbread batter over top.
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12
Bake at 350 degrees F for 3040 minutes until cornbread is done and a knife comes out clean.
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13
For the cheese sauce, whisk together flour, salt, and milk in a saucepan over medium heat.
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14
Bring to a boil until thickened.
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15
Stir in butter, Cheese Whiz, and shredded cheese until smooth.
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16
Cut cornbread into squares and serve with the sauce alongside, like gravy.
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17
Sometimes we add shredded lettuce and chopped tomatoes, sour cream, and salsa on top.
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18
Or serve it with a green salad on the side.
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19
Leftovers freeze well, just reheat the thawed casserole in the oven and the cheese sauce in the microwave.
