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cornbread taco bake

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Breakfast
Cornbread Taco Bake

This cornbread taco bake is a skillet meal with similar ingredients to a taco—beef, tomatoes, green chilies, cheese, corn, and chili beans—but in casserole form, and who doesn’t love tacos? This tasty one-dish meal starts off on the stovetop and finishes off in the oven.

INGREDIENT :
  • 1 pound ground beef
  • 3 tablespoons taco seasoning
  • 1 (10 ounce) can diced tomatoes with green chilies (such as Rotel® Original)
  • 1 (8.75 ounce) can corn, drained
  • 1 (15.5 ounce) can chili beans
  • 4 ounces sharp Cheddar cheese, shredded
  • 1 (8.5 ounce) package cornbread mix
  • 1 large egg
  • 1/3 cup milk
  • sour cream and chopped green onion for garnish
RECIPE DIRECTION :
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a deep cast iron skillet, cook beef over medium heat until no longer pink, breaking it into crumbles, 5 to 7 minutes. Drain off excess grease. Stir in taco seasoning, tomatoes with green chilies, corn, and chili beans. Stir in Cheddar cheese.
  3. Stir cornbread mix, egg, and milk together in a bowl. Spread batter over beef mixture.
  4. Bake in the preheated oven until a toothpick inserted near the center of cornbread comes out clean, about 25 minutes. Garnish each serving with sour cream and chopped green onions. Serve immediately

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