Thursday, September 11, 2014

Taco Cornbread Casserole- Throwback Thursday


2011 photo
I have been making this Taco and Cornbread Casserole for over 20 years.  It's so easy because it's made with a few store bought ingredients and you can feed a large crowd.  So if you have a large family, a bunch of friends or need some budget friendly dishes that will give you plenty of leftovers, this is a perfect dish for you.   You can even make it vegetarian by omitting the meat and doubling up the beans and corn with to the seasonings, spices and sauce.   It's a very forgiving and an easy weeknight dinner you can throw together in minutes and bake.


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

Brown ground meat then add garlic, onion and green bell pepper.  Next add the packet of taco seasoning, a red chili flakes, chili powder and  garlic powder. Season with salt and pepper to taste.

Then add the cans of corn, black beans, diced tomatoes and salsa
Mix all ingredients and simmer for 5 minutes. Check for seasoning here. Once desired flavor is reached, turn off stove.


Make the cornbread topping by mixing the box cornbread together with the eggs, milk, creamed corn, Dijon mustard and one cup of cheese.  Leave the 2nd cup of cheese to place on top before baking.

 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 with remaining shredded cheese.

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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