Cornbread Taco Bake
Cornbread Taco Bake is a delicious and easy-to-make dish that combines cornbread and tacos into a hearty bake, perfect for family dinners or gatherings.
Ingredients
Cornbread Batter
- 1 package Cornbread mix Follow package instructions
- 2 large Eggs Large eggs preferred
- 1 cup Milk Use any milk of your choice
Taco Filling
- 1 pound Ground beef Lean ground beef recommended
- 1 can Rotel Diced tomatoes and green chilies
- 1 cup Corn Use frozen or canned corn
- 1 can Pinto beans Drained and rinsed
- 1 packet Taco seasoning Adjust based on taste
- 1 cup Shredded cheese Cheddar or Mexican blend recommended
Instructions
Preparation
- Preheat the oven according to the cornbread mix package instructions.
- In a skillet, brown the ground beef over medium heat. Drain the excess fat.
- Add Rotel, corn, pinto beans, and taco seasoning to the skillet, and mix well.
- In a separate bowl, prepare the cornbread mix by combining it with eggs and milk as directed on the package.
- In a greased baking dish, pour half of the cornbread mixture.
- Spread the beef mixture over the cornbread, then top with the remaining cornbread mixture.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven until golden brown and cooked through, as per the cornbread mix instructions.
- Let cool slightly before serving.
Notes
Add toppings like sour cream, guacamole, or salsa when serving. For storing leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.