This cornbread taco bake is a skillet meal with similar ingredients to a taco—beef, tomatoes, green chilies, cheese, corn, and chili beans—but in casserole form, and who doesn’t love tacos? This tasty one-dish meal starts off on the stovetop and finishes off in the oven.
Cornbread Taco Bake
This cornbread taco bake is a skillet meal with similar ingredients to a taco—beef, tomatoes, green chilies, cheese, corn, and chili beans—but in casserole form, and who doesn’t love tacos? This tasty one-dish meal starts off on the stovetop and finishes off in the oven.
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 10 ounce can diced tomatoes with green chilies such as Rotel® Original
- 8.75 ounce can corn drained
- 15.5 ounce can chili beans
- 4 ounces sharp Cheddar cheese shredded
- 8.5 ounce package cornbread mix
- 1 large egg
- 1/3 cup milk
- sour cream and chopped green onion for garnish
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a deep cast iron skillet, cook beef over medium heat until no longer pink, breaking it into crumbles, 5 to 7 minutes. Drain off excess grease. Stir in taco seasoning, tomatoes with green chilies, corn, and chili beans. Stir in Cheddar cheese.
- Stir cornbread mix, egg, and milk together in a bowl. Spread batter over beef mixture.
- Bake in the preheated oven until a toothpick inserted near the center of cornbread comes out clean, about 25 minutes. Garnish each serving with sour cream and chopped green onions. Serve immediately.
