This Taco Cornbread Casserole is a quick and easy dish that brings a burst of Mexican-inspired flavors to your table in under an hour.
With a perfect blend of savory spices, gooey melted cheeses, and fresh toppings like lettuce and tomato, this recipe is sure to elevate your dinner routine and bring excitement back to family meals.
Ingredients:
1 (8 ½ oz) package of cornbread/muffin mix
1 egg
⅓ cup of milk
3 cups of cooked taco-seasoned meat
1 can of black beans
1 (8 oz) cup of light sour cream
1 cup of shredded Colby Jack, Cheddar, or Mexican cheese, divided
½ cup of chopped onion
1 medium tomato, chopped
1 cup of shredded lettuce
1 can of sliced olives (optional)
Instructions:
Step 1: In a large bowl, thoroughly combine the cornbread mix, egg, and milk.
Step 2: Spread the mixture evenly in a greased 8×8 pan, then bake for 15 minutes in a preheated 350° oven.
Step 3: Layer the cooked taco meat and black beans over the baked cornbread.
Step 4: In a separate bowl, mix the sour cream, ¾ cup of cheese, and chopped onion, then spread this mixture over the meat layer.
Step 5: Bake for an additional 20 to 25 minutes.
Step 6: Once out of the oven, garnish with chopped tomatoes, shredded lettuce, and the remaining ¼ cup of cheese.