1 lb ground beef
1 can whole kernel corn, undrained
1 jar picante sauce (I just used our favorite salsa)
1/2 C shredded cheddar cheese
1 box corn muffin mix
Heat the oven to 375F. Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir the corn with its liquid, picante sauce and cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Prepare the corn muffin mix according to the package directions. Using 2 spoons, drop the batter evenly on top of the beef mixture. Bake for 25 minutes or until the corn muffin topping is golden brown.
NOTES: When you bake, make sure the beef mixture is hot - this will keep the muffin mix on top cooking evenly. Otherwise you'll have a crunchy top but chewy bottom. If this happens, next time use a thinner layer of muffin mix.
I also added onion, diced mushrooms and garlic to spice up the beef mixture. Anything to add more vegetables to my kids dinners!