Taco Cornbread Bake
Seriously...so good! This recipe was born in the kitchen one day that we had some family helping with projects that decided to stay for supper. All I had thawed was hamburger and I had 6 people to feed. So off to the pantry I went to see what I could throw together. In the great game of extending what you have, casseroles like this always come to the rescue!
Servings 8
Ingredients
For the Main Dish
- 3 lbs hamburger
- 1 large onion, diced
- 2 cups salsa
- 2 cups frozen corn
- 2 cups black beans, rinsed & drained
- 6 tbls taco seasoning (or 2 packets)
- 1 cup water
- 2-4 cups shredded cheese (cheddar blend, or whatever you have on hand)
For the Corn Bread Topping
- 2 boxes corn bread mix (Jiffy)
- 2 eggs, room temperature
- 2/3 cup milk
Instructions
- Preheat oven to 350°℉. Lightly grease a deep 9x13" pan.
- Combine cornbread mix, eggs & milk in a medium bowl. Set aside.
- In a large skillet, brown meat & onion. Drain off fat if necessary.
- Add in the salsa, corn, black beans taco seasoning & water. Mix well and cook over medium heat for 3-5 minutes.
- Dump meat mixture into a 9x13" DEEP casserole dish (like a lasagna pan).
- Top meat mixture with shredded cheese.
- Spoon the cornbread over the top ensuring overall coverage. Smooth with spatula being careful not to pull the cheese layer up.
- Bake, uncovered for 45 minutes.
- Serve with green onions & sour cream. ENJOY!
Notes
The 2-4 cups of shredded cheese is a guide - measure with your heart!
Store leftovers in a covered container in the fridge for 3-4 days.
This reheats very well.
When paired with a side salad, this makes a delicious meal.