Taco Cornbread Casserole comes together in under one hour for a feast filled with the flavors of zesty Mexican spices, assorted melty cheeses, and fresh lettuce and tomato. This recipe is guaranteed to spice up your weekly meal routine and get the whole family excited about dinner again. Serve this recipe as is with salsa and sour cream to garnish or a pitcher of margaritas to make this dish a real party.
Taco Cornbread Bake – our favorite Mexican casserole! Super simple to make with only a few ingredients and bakes in about 20 minutes. Ground beef, taco seasoning, Rotel tomatoes, black beans, cheese, and Jiffy Mix. Top the casserole with your favorite taco toppings and serve with some Mexican rice or a salad. Taco Tuesday never tasted so good!
We’ve been making this easy Taco Cornbread Bake for as long as I can remember. It is super easy to make and tastes GREAT! Taco meat, black beans, cheese, Rotel tomatoes, and cornbread. It takes no time to put together and bakes in about 20 minutes. Top the casserole with your favorite taco toppings and serve with some Mexican rice.
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You’ll Need:
1 package of cornbread/muffin mix.
3 cups of cooked taco seasoned meat.
1 (8 oz) cup of light sour cream.
1 cup of colby jack, cheddar or mexican cheese, shredded and divided.
½ cup of chopped onion.
1 medium chopped tomato.
1 cup of shredded lettuce.
How to:
Prepare the cornbread in a large bowl according to the package instructions then spread it in an 8×8 sprayed pan.
In a preheated oven to 350°, bake the cornbread for 20 minutes.
In a bowl, mix together the sour cream, ¾ cup of cheese and onion.
Spread the meat over the cornbread then top with the creamy mixture.
Bake for 15 more minutes then sprinkle with tomato, lettuce and ¼ cup of cheese.
Voila!
Simple, easy and cheesy! This is a whole meal! You don’t need any side dishes or salads. This will do. Give it a shot, it’s worth it.