Cheesy Tex-Mex Casserole

Preheat oven to 350F.

For the layer of taco meat:
In a skillet over medium heat, add the oil. When hot, add the onion and sauté for a couple of minutes. Add the hamburger and salt (if needed). Brown then drain the meat. Add the garlic, red bell pepper, jalapeño (if using), and taco seasoning packet to the meat and stir to combine. Heat the meat over medium heat for about 2 to 3 minutes to bloom the spices. Add the water and bring to a simmer. Cover and lightly simmer the meat for 7 to 10 minutes, stirring periodically. Take the skillet off of the heat, uncover, and allow the mixture to cool for ten minutes. Stir every couple of minutes to help the mixture cool. Add the cheese and stir to combine.

For the layer of refried beans:
While the meat is cooking, mix all of the ingredients (except the sour cream) in a medium bowl. Transfer the bean mixture to an 8×8″ baking dish. Spread the sour cream evenly over the refried beans. When the taco meat has finished cooking and has cooled slightly, transfer it to the top of the refried beans.

For the cornbread:
In a medium bowl, beat together the egg and milk. Add the cheese and cornbread mix and stir until just combined. Carefully dollop the cornbread on top of the taco meat. Use a fork to carefully spread the batter into an even layer.

Bake for 26 to 29 minutes or until the cornbread is deep brown. Let the casserole rest for about 10 minutes before cutting into it.

See my blog for details on observations from this recipe I am developing.