Taco Cornbread Casserole
Taco Cornbread Casserole combines a tender cornbread base with seasoned ground beef and enchilada sauce, topped with melted cheese for a satisfying one-dish Tex-Mex meal that's ready in under an hour.
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Taco Cornbread Casserole combines a tender cornbread base with seasoned ground beef and enchilada sauce, topped with melted cheese for a satisfying one-dish Tex-Mex meal that's ready in under an hour.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the cornbread muffin mix, egg, sour cream, and creamed corn. Mix until just combined.
Pour the cornbread batter into a greased 10-inch cast iron skillet or a similar-sized baking dish and spread evenly.
Bake for 20 minutes.
While the cornbread is baking, heat olive oil in a large skillet over medium-high heat. Add the diced bell pepper and onion and sauté until softened, about 5 minutes.
Add the ground beef to the skillet with the vegetables. Cook until browned, breaking it up with a spoon. Drain off any excess grease.
Stir in the taco seasoning packet and prepare according to the package directions (this usually involves adding a small amount of water).
Once the cornbread is done, remove it from the oven. Use a fork to poke holes all over the surface.
Pour the can of enchilada sauce over the cornbread, allowing it to soak into the holes.
Spoon the cooked taco meat mixture evenly over the enchilada sauce.
Sprinkle the shredded cheese evenly over the meat layer.
Cover the skillet with aluminum foil and return to the 400°F oven. Bake for another 20 minutes, or until the cheese is fully melted and the casserole is heated through.
Remove from the oven, top with diced tomatoes if desired, and serve warm.
Cool leftovers completely, cover, and refrigerate up to 4 days. Reheat covered at 350°F until warmed through, about 15 minutes.
10–12 inch cast-iron skillet or 9×13 inch baking dish
Yes. Assemble the casserole completely, cover with foil, and refrigerate up to 24 hours. Add 5–10 minutes to the baking time if baking from cold.
A 10–12 inch cast-iron skillet or equivalent 9×13 inch baking dish works best for this recipe.
Ground turkey or ground chicken work as lighter alternatives. Use the same weight and cooking time.
The cornbread should be golden brown on top and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Yes. Store cooled portions in an airtight container for up to 3 months. Reheat covered in a 350°F oven for 15–20 minutes.
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