- cooking spray
- 8 corn tortillas, torn into 2-inch pieces
- 1 1/2 pounds ground beef
- 1/2 cup salsa
- 1/2 teaspoon garlic salt
- 1 sweet yellow onion, quartered
- 1 (10 ounce) package frozen corn
- 2 cups milk
- 1 cup shredded Cheddar cheese, divided
- 1 (4 ounce) can diced green chile peppers
- 1 (4 ounce) jar chopped pimento peppers
- 2 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 (7.5 ounce) package corn bread mix (such as Jiffy®)
- 1 (6 ounce) can sliced black olives (optional)
- 2 green onions, thinly sliced, or to taste
- Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Arrange corn tortilla pieces in the bottom of prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ground beef with salsa and garlic salt in a bowl; spoon mixture over tortillas.
- Place onion and corn in a food processor; pulse until onion is coarsely chopped. Add milk, 1/2 cup Cheddar cheese, green chile peppers, pimento peppers, eggs, hot sauce, paprika, and salt; pulse until just mixed. Add corn bread mix and pulse until just blended. Spoon corn bread mixture over beef.
- Bake in the preheated oven until casserole is set in the middle, 45 to 50 minutes. Top casserole with remaining 1/2 cup Cheddar cheese, olives, and green onions. Let Cheddar cheese melt slightly before serving, about 5 minutes.