Taco Cornbread Casserole
Taco cornbread casserole is an all-in-one meal that combines your favorite taco flavors with cornbread and corn.
Servings: 6 people
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Equipment
- 9 x 13 casserole pan
- Nonstick spray
- Large mixing bowl
- Large skillet
Ingredients
- 2 boxes Jiffy cornbread mix
- 2 large eggs
- 2/3 cup milk
- 1 10 oz can Rotel, drained
- 1 15 oz canned corn, drained
- 1 pound ground beef
- 1/2 cup water
- 1/4 cup taco sauce
- 1 1 oz packet taco seasoning
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 400°F and spray a 9x13 casserole dish with nonstick spray.
- In a large mixing bowl, stir together the cornbread, eggs, milk, Rotel, and corn. Pour the cornbread mixture into the 9 x 13 casserole pan.
- In a large skillet, brown the ground beef over medium heat, then drain off any grease. Stir in the water, taco sauce, and taco seasoning packet, then continue cooking for 1 to 2 minutes or until the sauce has thickened. Spoon the ground beef over the cornbread mixture.
- Bake for 20 minutes. Sprinkle the cheddar cheese on top of the cornbread and bake for an additional 5 to 7 minutes until the cheese is melted.
- Serve with your favorite taco toppings, and enjoy.
Notes
- This dish can be prepped up to 24 hours ahead. Assemble everything except the baking step, then cover and refrigerate. Let it sit out for 30 to 40 minutes before baking so it can come to room temperature, then bake as directed.
- For extra heat throughout the dish, mix half a teaspoon of cayenne into the taco seasoning or stir in chopped jalapenos or red pepper flakes with the meat. You can also add one tablespoon of jalapeno pickle juice to the cornbread mix. If you prefer to let everyone customize their heat, offer toppings like red pepper flakes, hot sauce, pickled jalapenos, or sliced serrano peppers.
- Whether to use sweet or original cornbread mix is up to your taste. The original is better if you want to keep it savory, but the sweet version works well if you enjoy a contrast of flavors.