Wow-za! This savory recipe packs some serious flavor. The corn bread brings a little sweetness to its salty and spicy counterparts. 

Ingredients

• Cooking spray
• 1 pound ground beef
• 1 diced large poblano/jalapeno pepper (your choice)
• 1 (16 ounce) jar salsa (we used Restaurant Style Medium Tostitos brand)
• 1 teaspoon salt
• 1 teaspoon ground dried chipotle pepper
• ½ teaspoon dried oregano
• 2 (8.5 ounce) boxes dry corn muffin mix (such as Jiffy), divided
• 2 eggs, divided
• ⅔ cup milk, divided
• 8 ounces frozen corn, thawed
• 4 ounces shredded Cheddar cheese, divided
• 4 ounces shredded Monterey Jack cheese, divided

Directions

1. Preheat the oven to 350 degrees F. Spray a large casserole dish with cooking spray.
2. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano/jalapeno peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes.
3. Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses.
4. Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish.
5. Bake in the preheated oven until golden brown, 50 to 60 minutes.