Perfectly seasoned taco meat and beans topped with a fluffy cornbread and savory cheese. A few simple ingredients come together to make a quick dinner that your whole family will enjoy.

We like to switch up Taco Tuesday around here sometimes by switching out our favorite recipes with some new recipes every now and again. That’s how this recipe came about, I wanted something a little different one Tuesday, had some extra corn meal to use up and this taco casserole was created. The best way to serve this dish is with your favorite taco toppings. Everyone can customize their dish to their liking.

Ingredients

For the Filling:

Taco Seasoning – I use a homemade taco seasoning blend for this recipe, but you can swap that for a store-bought packet of taco seasoning if you’d prefer.
Ground Beef
Onion
Black beans or Pinto beans
Tomato Sauce
Rotel – diced tomatoes with green chilies – If you like more spice you can add more green chiles.
Cumin
Garlic
Fresh Cilantro

For the Cornbread Topping:

cornmeal
all-purpose flour
salt
sugar
baking powder
baking soda
egg
milk
butter
shredded sharp cheddar cheese, Mexican cheese blend, Monterey jack, or pepper jack cheese – This will be sprinkled on top of the cornbread topping

How to make cornbread taco casserole:

Preheat your oven to 350 degrees F
Heat a large skillet like a skillet over medium-high heat.
Add in the ground beef and onion, breaking the beef apart and cooking until no longer pink, and onion begins to soften. Drain any fat that has accumulated in the pan with the meat mixture.
To the meat, add the rest of the filling ingredients and spices. Cook on medium heat until the liquid starts to bubble. Turn off the heat and set aside.
In a medium-size bowl combine the cornmeal, flour, sugar, salt, baking powder, and baking soda. Add a beaten egg, milk, and oil to the flour mixture and mix well to form the cornbread batter.
If your skillet is oven-proof, pour the cornbread mixture over the ground beef mixture and then top with the cheese. If your skillet isn’t ovenproof, pour the mixture into a 9″ pie pan or a 9×9 casserole dish that has been prepared with nonstick cooking spray, and top with the cornbread layer and the cheese.
Bake for 30-45 minutes, or until the cheese is golden brown and the filling begins to bubble out of the sides.
Serve immediately and top with your favorite taco toppings. We like to top ours with sour cream, avocado, tomatoes, shredded lettuce, and hot sauce.
Store leftovers in an airtight container in the fridge for up to 5 days.

You can top the cornbread taco bake with any of your favorite taco toppings like diced tomatoes, black olives, a dollop of sour cream, pickled jalapeno, sliced green onions, or hot sauce.

Store any leftovers in an air-tight container for up to a week.

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