It's been a few weeks since we tried a new Mexican casserole. I stumbled across a version of this cornbread taco bake and knew we had to give it a try. I can't believe I've never made this. It was great. We both loved the cornbread topping. Next time I might add some green chiles to the cornbread batter for a little more Mexican flare.
It took no time to put together and baked in 20 minutes. If you wanted a really quick weeknight meal, you could mix up the taco meat ahead of time and just top it with the cornbread batter right before baking. Either way, this was really good and we both enjoyed it!
Taco Cornbread Bake
1 lb ground round
1 packet taco seasoning
1/3 cup water
1 can Rotel tomatoes and green chiles
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water and taco seasoning. Simmer for 5 minutes. Stir in 1/2 cup of cheese, Rotel tomatoes and black beans. Spoon into a greased 8x8 baking dish.
Prepare corn bread mix according to package directions for corn bread. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes.
Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with sour cream and salsa.
CONNECT WITH PLAIN CHICKEN