Description
A comforting and flavorful fusion dish, this Cornbread Taco Bake combines the essence of tacos with a hearty cornbread topping. Layers of seasoned ground beef, corn, black beans, and salsa are topped with a golden cornbread crust and melted cheddar cheese.
Ingredients
Scale
For the Beef Mixture:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 cup frozen corn, thawed
- 1 cup canned black beans, drained and rinsed
- 1 cup salsa
- 1 cup shredded cheddar cheese
For the Cornbread Topping:
- 1 box (8.5 oz) cornbread mix
- Ingredients listed on the cornbread mix package (usually milk, egg, and oil)
- Sour cream and chopped green onions for serving (optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- Cook the Beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess fat if needed. Add taco seasoning and water, stirring until thickened. Mix in corn, black beans, and salsa; cook for 2–3 minutes.
- Assemble: Transfer the beef mixture to the baking dish. Sprinkle with cheddar cheese.
- Prepare Cornbread: Prepare cornbread batter following package instructions. Spread over the beef mixture.
- Bake: Bake for 25–30 minutes until golden and cooked through. Let rest for 5 minutes before serving. Top with sour cream and green onions if desired.
Notes
- You can substitute ground beef with turkey or chicken.
- For added spice, include diced jalapeños in the beef mixture.
- This recipe can be doubled to fit a 9×13-inch pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 70 mg
