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Friday, August 12, 2011

Taco Cornbread Bake


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
(Printable Recipe)


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
sour cream
salsa

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.


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16 comments:

  1. This looks AMAZING!! I'll be trying this one for sure, thanks for sharing!!

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  2. oh wow... this looks so good. I've been wanting to make a cornbread bake for a while but have held off to find the perfect recipe. This is it, thank you!

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  3. Oh yeah, that looks great! Kind of a tamale pie.

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  4. Great recipe! Tried it this weekend and we loved it. Thanks for recipes.

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  5. I made this Monday night and we LOVED it! So simple and easy!!!! My husband said it was easily one of his new favorites!

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  6. I've been doing this for a while. A few years ago I watched Emeril make homeamde Chili and cornbread and bake it, I used canned or frozen chili. We always add a layer of cheese or corn.

    I love the taco idea, my hubs is a mexican food fanatic.
    thanks!

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  7. I made this recipe last week, and LOVED it. I wrote about it here:

    http://projectjarrett.blogspot.com/2011/09/pinterest-challenge-week-four-wrap-up.html

    Thanks for the great recipes!

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  8. I make something similar to this but I also add a can of corn. I make my meat mixture in a 10inch skillet that can go in the oven then I make the cornbread mix and spread it over the top. Then I bake it, once it's done I place a plater over my pan and flip it out so that the cornbread is on the bottom and meat, corn, tomato mixture is on the top. I finish it by putting shredded lettuce and tomatoes on top to make it look pretty. It's very good!

    I just came across your blog and I'm excited to try some new recipes. I'm also a pampered chef consultant and have been cooking for years. I love simple recipes! Thank you!

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  9. I made this for dinner tonight and it did not dissapoint it was delicious! I loved the sweetness of the cornbread on top, and the coolness of the sour cream. I am not a huge fan of black beans but in this recipe they were great!! Will make this again!

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  10. I'm eating this, right now, at my desk. It's great! I didn't have shredded cheese but I did have cheese slices in the packages, so I just layered the top of the meat mixture with the cheese slices, spooned on the batter, and boom, done. All from pantry ingredients, no shopping! Thanks.

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  11. Do you drain the Rotel or pour in the liquid as well?

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  12. Lisa - I didn't drain the rotel. Either way will be good. Enjoy!

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  13. Made it tonight and it was super easy and super yummy!

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