Description
This Taco Cornbread Casserole is a flavorful and comforting weeknight dinner that combines seasoned ground beef, beans, corn, and a golden layer of cheesy cornbread. Easy to prepare and perfect for family meals, it offers a delightful fusion of Tex-Mex flavors baked into a hearty casserole.
Ingredients
Scale
Meat and Veggies
- 1 lb lean ground beef
- 1 (10 oz) can diced tomatoes with green chiles, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
Seasoning and Cheese
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1½ cups shredded cheddar cheese (divided)
- ¼ cup water (for simmering)
Cornbread Batter
- 1 (8.5 oz) box cornbread mix
- â…“ cup milk
- 1 large egg
Optional Garnishes
- Chopped green onions
- Avocado slices
- Salsa
- Jalapeños
- Sour cream
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Brown the Beef: In a skillet over medium heat, brown the ground beef completely, breaking it up as it cooks. Once fully browned, drain off any excess grease to keep the casserole lean.
- Add Taco Seasoning: Stir in the taco seasoning along with ¼ cup water. Allow the mixture to simmer gently for 2 to 3 minutes so the flavors meld.
- Combine Veggies: Add the diced tomatoes with green chiles, rinsed black beans, and corn to the skillet. Stir well to combine and heat the mixture through evenly.
- Layer the Mixture: Transfer the beef and vegetable mixture into the prepared baking dish and spread it out evenly. Sprinkle 1 cup of the shredded cheddar cheese over the top.
- Prepare Cornbread Batter: In a separate bowl, mix the cornbread mix with the milk and egg. Stir gently until just combined; do not overmix to keep the batter light.
- Top the Casserole: Pour the cornbread batter evenly over the beef mixture, smoothing it out to cover the surface entirely.
- Add Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the cornbread layer for a golden, cheesy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the cornbread topping is golden brown and a toothpick inserted comes out clean.
- Rest and Garnish: Allow the casserole to rest for 5 to 10 minutes after baking to set. Garnish with your choice of chopped green onions, avocado, salsa, jalapeños, or sour cream before serving.
Notes
- You can use homemade taco seasoning as a healthier alternative to store-bought packets.
- Frozen corn should be thawed before adding; canned corn should be drained.
- To make this dish vegetarian, substitute ground beef with plant-based crumbles or beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding jalapeños will add heat; adjust amount to your spice preference.
