This taco cornbread skillet casserole combines a savory cornbread base with seasoned ground beef and enchilada sauce, all topped with melted cheese in one cast-iron skillet. It's a complete, crowd-pleasing weeknight meal that comes together in under an hour.
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the corn muffin mix, egg, sour cream, and canned creamed corn. Mix until just combined.
Pour the batter into a greased cast iron skillet or a baking dish and spread it evenly.
Bake for 20 minutes.
While the cornbread is baking, sauté the diced bell pepper and onion in a separate large pan over medium heat until softened.
Add the ground beef to the pan with the vegetables. Cook until browned, breaking it up with a spoon. Drain any excess grease.
Stir in the taco seasoning packets and cook according to the package directions.
Once the cornbread is done, remove it from the oven. Use a fork to poke holes all over the surface.
Pour the enchilada sauce evenly over the cornbread.
Layer the cooked taco meat mixture on top of the enchilada sauce.
Sprinkle the shredded cheese evenly over the meat.
Cover the skillet with aluminum foil and bake for another 20 minutes, until the cheese is melted and bubbly.
Remove from the oven, top with diced tomatoes if desired, and serve warm.
Cover and refrigerate leftovers up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes, or microwave individual portions for 1–2 minutes.
10- to 12-inch cast-iron skillet (or 9×13-inch baking dish)
Yes. Assemble the casserole up to 8 hours ahead, cover, and refrigerate. Bake as directed, adding 5–10 minutes to the bake time if baking from cold.
A 10- to 12-inch cast-iron skillet works best. You can also use a 9×13-inch baking dish.
Yes. Cheddar, Monterey Jack, Mexican blend, or Colby Jack all melt well. Avoid pre-shredded cheese with anti-caking agents if possible for better texture.
The cornbread layer should be golden brown and a toothpick inserted into the cornbread should come out clean. The cheese on top should be bubbling around the edges.
Yes. Cool completely, wrap tightly in foil or transfer to an airtight container, and freeze for up to 3 months. Reheat covered at 350°F for 20–25 minutes.
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