taco cornbread casserole

Learn how to prepare this Taco Cornbread Casserole recipe with us. You will not believe how fabulous it is.

Taco Cornbread Casserole

lbs. Ground Beef (80/20)

Of Taco Seasonings

(14.5 oz Each Fire Roasted Diced Tomatoes (Drained))

Water

White Rice

(4 oz Chopped Green Chiles)

(8.75 oz Fire Roasted Whole Kernel Corn (Drained))

Sour Cream

Fritos

Mexican Cheese Blend (Shredded)

(2.25 oz Sliced Ripe Black Olives (Drained))

Tomatoes (Chopped)

Preheat oven to 400 degrees.

Prep Dutch oven with nonstick baking spray.

Prep a 13 x 9 inch baking dish with baking spray.

Add the ground beef in the dutch oven, cooking on medium heat.

Cook for 8-10 minutes or until the meat is no longer pink. Break the meat into crumbles.

Drain the excess juices. Add the taco seasoning. Stir to mix.

Stir in the drained tomatoes, water, rice, and diced green chiles.

Continue to stir to mix while heating all of the ingredients.

Make the cornbread following the directions on the back of the package.

Add the corn, stir to mix. Divide the cornbread batter into half.

Spoon half of it into the bottom of the prepared baking dish.

Top with half of the meat mixture.

Add the entire container of the sour cream and half of the Frito’s.

Sprinkle the cheese on top. Add the remaining cornbread mixture.

Spread the rest of the meat mixture on top. Top with the rest of the Frito’s.

Bake at 400 degrees for 55-60 minutes. Top with remaining shredded cheese.

Return to the oven and bake for an additional 3-5 minutes.

Garnish with olives and diced tomatoes.

Enjoy and serve.

Taco Cornbread Casserole made with ground beef, taco seasoning, Rotel, corn &amp; cheese, all underneath a layer of soft cornbread! Classic Jiffy Cornbread Taco Bake recipe perfect for busy weeknight dinners!

beef

oz creamed corn

oz Mexi-corn

oz Rotel

14.5 oz pinto beans

oz taco Seasoning

shredded cheese (divided)

17 oz Jiffy cornbread muffin mix (two 8.5 oz boxes)

eggs

milk

Preheat your oven to 350 degrees F. Then, spray the inside of a 9x13 baking dish with nonstick cooking spray. You can also use a 2-quart baking dish if preferred.

Then, in a large skillet, cook your hamburger or sausage until it’s no longer pink, and then drain off any excess grease from the meat.

Next, add in the taco seasoning to the meat mixture.

After that, add in the creamed corn, Mexi-corn, Rotel, and 1 ½ cups of the cheddar cheese, stir to combine.

Now, pour the mixture into the prepared casserole dish.

Making the filling

In a mixing bowl combine the cornbread mix with the eggs and milk until well combined.

Proceed to spread the cornbread mixture over the top of the meat filling in the casserole dish.

Make the topping

Then, place the pan in the oven and then bake for 35-40 minutes. The cornbread is done when you can poke the center with a toothpick and have it come out clean.

Remove from the oven and sprinkle the top with the remaining cheese.

Continue to bake for another 5 minutes to melt the cheese.

Serve immediately, you can top with come sour cream if desired. Enjoy!

Baking time

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Taco Cornbread Casserole

Taco Cornbread Casserole

Top 2 taco cornbread casserole recipes from across the web

The most viewed taco cornbread casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Taco Cornbread Casserole

Taco Cornbread Casserole

The most viewed taco cornbread casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine