Cornbread Taco Casserole

         This is one of those recipes that I played around with until it was perfect for you! This is a great dish for Taco Tuesdays. I love this dish any night of the week and do not follow the daily menu like that. It all depends on the amount of time I have and what is sitting in my refrigerator and my pantry. This cornbread taco casserole has become a favorite since I made it the other night for the family. They almost squealed in delight!

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            I turned this into a layered type of casserole to allow the flavors to hit at the perfect time. Instead of all blending together, you can taste each layer when you take a bite. I used cornbread as the base, obviously! Cornbread holds up to the weight of other ingredients on top of it.

Cornbread itself. Is a hearty quickbread. However, I must admit I do like this much better with the cornbread on the top of the meat mix, so that is how I inserted the recipe here.

When I made this, I had serving dishes laid out with all the popular taco toppings, I also had made some Mexican rice to go along with it.

Frequently Asked Questions:

            Can I use Chicken instead of ground beef?

You can! Swapping out one meat for another is a family preference.

            Can I make this ahead of time?

You can put the entire dish together, wrap it and store it in the refrigerator. Just do not bake it until you are ready to eat.

            Is it possible to use the slow cooker for this dish?

Definitely! Spray the crock before adding the cornbread mix, then place all the other ingredients in and set it on low for 4 to 6 hours.

            What can I serve with this dish?

I usually make Mexican rice and refried beans to go along with this and make a complete meal.

What do you need to make Cornbread Taco Casserole

            1 pound lean ground beef

            1 tbsp olive oil

            ½ red bell pepper, diced

            1 small onion diced

            1 tsp garlic, minced

            1 tsp chili powder

            ¼ tsp cayenne pepper

            Salt and pepper to taste

            1 cup salsa

            ½ cup frozen corn

            1 cup or more of Mexican shredded cheese

Corn Bread:

            ¾ tsp salt

            1 cup cornmeal, yellow or white

            1 cup milk

            ½ tsp baking soda

            2 eggs, beaten well

How to make Cornbread Taco Casserole

FIRST STEP:

Preheat the oven to 425*

Heat the olive oil in the skillet.

SECOND STEP:

Add in the bell pepper and the onion, saute until softened

Crumble and add in the ground beef and the spices

THIRD STEP:

Cook until the ground beef is browned, about 7 minutes

Add in the corn, stirring to heat through

FOURTH STEP:

Drain the fat from the pan

Add approximately ¼ of the shredded cheese and mix well

FIFTH STEP:

Pour the meat into a 9×13 baking dish

a)

b)

Cover with a layer of the salsa

SIXTH STEP:

Combine the salt, baking soda and cornmeal in a bowl

Add milk and eggs and stir until it is well blended

a)

b)

c)

SEVENTH STEP:

Pour the cornmeal mix on the top of the salsa

Top with the remaining cheese

Bake until the top is browned, or about 30 minutes

Enjoy!

YUM!

Cornbread Taco Casserole

Cornbread Taco Casserole

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 pound lean ground beef
  •             1 tbsp olive oil
  •             ½ red bell pepper, diced
  •             1 small onion diced
  •             1 tsp garlic, minced
  •             1 tsp chili powder
  •             ¼ tsp cayenne pepper
  •             Salt and pepper to taste
  •             1 cup salsa
  •             ½ cup frozen corn
  •             1 cup or more of Mexican shredded cheese
  • Corn Bread:
  •             ¾ tsp salt
  •             1 cup cornmeal, yellow or white
  •             1 cup milk
  •             ½ tsp baking soda
  •             2 eggs, beaten well

Instructions

FIRST STEP:

Preheat the oven to 425*

Heat the olive oil in the skillet.

SECOND STEP:

Add in the bell pepper and the onion, saute until softened

Crumble and add in the ground beef and the spices

THIRD STEP:

Cook until the ground beef is browned, about 7 minutes

Add in the corn, stirring to heat through

FOURTH STEP:

Drain the fat from the pan

Add approximately ¼ of the shredded cheese and mix well

FIFTH STEP:

Pour the meat into a 9x13 baking dish

Cover with a layer of the salsa

SIXTH STEP:

Combine the salt, baking soda and cornmeal in a bowl

Add milk and eggs and stir until it is well blended

SEVENTH STEP:

Pour the cornmeal mix on the top of the salsa

Top with the remaining cheese

Bake until the top is browned, or about 30 minutes

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 120Total Fat: 12gSaturated Fat: 8gTrans Fat: 4gCholesterol: 180mgSodium: 240mgCarbohydrates: 120gSugar: 12gProtein: 10g

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