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taco cornbread casserole recipe

Taco Cornbread Casserole Jiffy

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 large skillet
  • 1 Mixing bowl
  • 1 9x13 inch baking dish
  • 1 Whisk
  • 1 Wooden spoon

Ingredients
  

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 1 cup water
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 can diced tomatoes with green chilies
  • 1 cup shredded cheddar cheese
  • 1 package Jiffy cornbread mix
  • 1 egg
  • 1/3 cup milk

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, cook the ground beef over medium-high heat until browned.
  • Drain any excess fat from the skillet.
  • Add taco seasoning and water to the skillet, stirring well to combine.
  • Bring the mixture to a simmer and cook for 5 minutes.
  • Stir in the black beans, corn, and diced tomatoes with green chilies.
  • Transfer the beef mixture to a 9x13-inch baking dish.
  • Sprinkle shredded cheddar cheese evenly over the beef mixture.
  • In a mixing bowl, combine the Jiffy cornbread mix, egg, and milk.
  • Pour the cornbread batter over the cheese layer in the baking dish.
  • Spread the batter evenly using a wooden spoon or spatula.
  • Bake in the preheated oven for 20-25 minutes, until the cornbread is golden brown.
  • Allow the casserole to rest for 5 minutes before serving.

Notes

For best results, ensure that the cornbread batter covers the entire surface evenly to create a nice crust. You can add more cheese on top of the cornbread before baking for extra flavor. Adjust the level of spiciness by choosing mild or hot diced tomatoes with green chilies according to your preference.
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