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2011 photo |
Ingredients:
For the Taco Filling:
1lb lean ground meat (beef, chicken, pork)
1 medium onion chopped
1/2 bell pepper diced
2 cloves garlic finely minced or grated
1 packet taco seasoning
2 tsp ground cumin
1 Tbs chili powder (the kind used in chili con carne)
red chili flakes (to taste)
1 drained can (15oz) of corn kernels (I used the no salt added kind)
1 drained and rinsed can of black beans
1 can of diced tomatoes
1 cup of your favorite salsa
For the Cornbread Topping:
2 box Jiffy Cornbread mix
2 cups grated cheese (cheddar or a Mexican blend of cheeses)
1 Tbs Dijon mustard (optional)
1 can creamed corn
1/2 cup milk
2 eggs
Directions:


Mix all ingredients and simmer for 5 minutes. Check for seasoning here. Once desired flavor is reached, turn off stove.

Assembling the Casserole:
Fill a 9x13 baking dish (or mini individual casserole dishes) with he taco filling in an even layer.
Then cover it with the cornbread
filling in an even layer and top


Bake for 25-30 minutes at 400 degrees or until the cornbread is baked and set. Serve hot with sour cream, guacamole and/or salad. Enjoy.

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