Cornbread Beef Casserole

Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).

Heat a generous amount of olive oil in a large skillet over an elevated heat setting. Introduce the onion and red bell pepper into the skillet; cook until they become tender, taking approximately 5 to 7 minutes. Add ground beef, garlic, a blend of spices including chili powder and cayenne pepper, salt, and black pepper to the skillet. Stir constantly until the beef is browned and crumbly, a process that should take around 5 to 7 minutes.

Mix corn into the beef mixture and thoroughly combine, allowing it to thaw for approximately 3 minutes. Remove excess fat from the mixture. Add roughly one-quarter of a shredded Mexican cheese blend to the beef mixture and mix until well incorporated. Pour the meat sauce into a 9x13-inch casserole dish. Cover the meat with a thin layer of salsa.

In a large bowl, combine cornmeal, salt, and baking soda. Gradually add milk and eggs; stir until the mixture is well blended. Pour the cornmeal mixture onto the salsa layer in the casserole dish, followed by the remaining shredded Mexican cheese blend.

Bake the dish in the preheated oven until it reaches a golden brown color on top, approximately 30 minutes.