Taco Cornbread Casserole
Taco cornbread casserole is a delicious casserole dish that's super easy to make with Mexican flavors and moist cornbread as one.
Equipment
- 16x9 Baking Dish
Ingredients
- 1 pound lean ground beef
- 2 boxes Jiffy cornbread mix (you will need the eggs and milk according to the package)
- 2 packs taco seasoning
- 1 can Rotel tomatoes & green chilies, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 15 ounce can of tomato sauce
- 15 ounce can of black beans, drained & rinsed
- 1 cup sour cream, dollops
- 1.5 cup Mexican shredded cheese
Instructions
- To start, in a skillet brown the hamburger meat then add in Rotel tomatoes, black beans, corn and tomato sauce. Then, mix in the packs of taco seasoning. Turn off the stove but allow the pot to sit on the heat. Preheat the oven to 350℉.
- Next, in a side bowl combine the ingredients for the Jiffy cornbread mixes.
- In a 16x9 baking dish start to layer your ingredients, it does not need to be or look perfect. Cornbread batter, meat, dollops of sour cream, cornbread, meat and the last will be your cheese layer for layer. Do not add the cheese yet.
- Place the casserole without the cheese in the oven uncovered for 1 hour. After the hour add the cheese on the top then turn the oven up to 400℉ and bake a remaining 25 minutes.
- Allow the taco cornbread casserole to cool a bit before serving. Enjoy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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