Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 8
This Taco Cornbread Casserole is another amazing casserole with loads of wonderful flavor! Super easy to make using just a few simple ingredients and ready in less than an hour. Mouthwatering layered taco-style casserole with the perfect amount of kick. Feel free to adjust the heat according to your liking.
Ingredients
1 lb ground beef
7 oz. packet cornbread mix
1 large egg
½ c. milk
3 tbsp taco seasoning (or 1 packet)
10 oz. can Rotel drained
11 oz. can Mexicorn drained
2 c. sour cream
⅓ c. water
½ c. chopped green onions
2 c. shredded Mexican cheese blend (divided use)
OPTIONAL TOPPINGS:
shredded lettuce, sliced olives, diced tomatoes, taco sauce
HOW TO MAKE TACO CORNBREAD CASSEROLE
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 9-inch or 2 1/2 quart baking dish.
Step 2: Combine the cornbread mix, milk, egg, and salt into the prepared baking dish until well blended. Place in the preheated oven and bake for about 15 minutes.
Step 3: Cook the meat until no longer pink, breaking the meat into pieces as it cooks. When done, drain the excess grease. Then, add 1/3 c. water and taco seasoning. Stir well. Next, add the Mexicorn and Rotel. Stir and allow the mixture to simmer for another minute.
Step 4: Take the cornbread out of the oven when done and pour the beef mixture over.
Step 5: In a bowl, mix the sour cream, 1 c. shredded cheddar cheese, and green onions. Pour this on top of the ground meat mixture and gently spread. On top, sprinkle the rest of the shredded cheddar cheese.
Step 6: Return the dish to the oven and resume baking for additional 25 minutes or until the bread is hot and the cheese has melted.
Step 7: Remove from the oven when done and allow the casserole to cool before slicing.
Step 8: Serve and enjoy!
Ingredients
- 1 lb ground beef
- 7 oz. packet cornbread mix
- 1 large egg
- ½ c. milk
- 3 tbsp taco seasoning (or 1 packet)
- 10 oz. can Rotel drained
- 11 oz. can Mexicorn drained
- 2 c. sour cream
- ⅓ c. water
- ½ c. chopped green onions
- 2 c. shredded Mexican cheese blend (divided use)
- OPTIONAL TOPPINGS:
- shredded lettuce, sliced olives, diced tomatoes, taco sauce
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using nonstick cooking spray, grease a 9 x 9-inch or 2 1/2 quart baking dish.
Step 2: Combine the cornbread mix, milk, egg, and salt into the prepared baking dish until well blended. Place in the preheated oven and bake for about 15 minutes.
Step 3: Cook the meat until no longer pink, breaking the meat into pieces as it cooks. When done, drain the excess grease. Then, add 1/3 c. water and taco seasoning. Stir well. Next, add the Mexicorn and Rotel. Stir and allow the mixture to simmer for another minute.
Step 4: Take the cornbread out of the oven when done and pour the beef mixture over.
Step 5: In a bowl, mix the sour cream, 1 c. shredded cheddar cheese, and green onions. Pour this on top of the ground meat mixture and gently spread. On top, sprinkle the rest of the shredded cheddar cheese.
Step 6: Return the dish to the oven and resume baking for additional 25 minutes or until the bread is hot and the cheese has melted.
Step 7: Remove from the oven when done and allow the casserole to cool before slicing.
Step 8: Serve and enjoy!
