Taco Cornbread Casserole
Taco Cornbread Casserole makes a quick, easy and hearty dinner any night of the week! Made with taco seasoned ground beef, shredded cheese, topped with a sweet cornbread layer, and favorite cornbread and favorite taco toppings.
Servings: 6 servings
Ingredients
Casserole Filling
- 1 pound ground beef lean
- 1 taco packet 1 ounce
- 14 ounce can kidney beans drained
- 14 ounce can corn drained
- 1/2 cup salsa
- 1/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar shredded cheese
Cornbread Topping
- 1 box Jiffy
- 1/4 cup milk
- 1 whole egg slightly beaten
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish with nonstick cooking spray.
- In a skillet, cook the brown beef until browned, breaking it into small pieces. Drain off any fat.
- Add taco seasoning packet, kidney beans, corn, salsa, water, salt and pepper. Cook on medium heat and stir. Cook until liquid has evaporated.
- Pour beef mixture into the prepared baking dish and top with shredded cheese.
- Mix together all of the cornbread topping ingredients (Jiffy mix, milk, egg, and sour cream) together in a bowl until combined and thick batter has formed. Don't overmix.
- Spoon the cornbread batter evenly over the ground beef and cheese in the baking dish.
- Bake for 35-40 minutes or until cornbread is cooked through in the middle.
- Garnish with green onions and favorite taco toppings such as avocado slices, sour cream, shredded lettuce, shredded cheese, and/or pico de gallo. Serve and enjoy.