Taco Cornbread Casserole

No ratings yet

This hearty Taco Cornbread Casserole is a flavorful and easy-to-make dish that's perfect for a weeknight meal or a potluck. Layers of seasoned ground beef, corn, and Rotel tomatoes are topped with a simple cornbread mixture and baked to bubbly perfection. This comforting casserole is sure to be a family favorite.

Course Main Dish

Cuisine Mexican

Keyword beans, beef

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 691kcal

Author Laura

Equipment

Ingredients

1 lb ground beef
15 oz creamed corn
10 oz Mexi-corn drained
10 oz Rotel drained
14.5 oz pinto beans drained & rinsed
1 oz taco seasoning
2 cups cheddar cheese shredded and divided
17 oz Jiffy cornbread muffin mix two 8.5 oz boxes
2 large eggs
⅔ cup milk

Instructions

Preheat oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray.
Cook ground meat in a skillet until browned. Drain grease. Stir in taco seasoning.
Add creamed corn, Mexi-corn, Rotel, and 1 ½ cups cheese to meat. Mix well.
Pour meat mixture into prepared dish.
In a bowl, whisk cornbread mix, eggs, and milk. Pour over meat mixture.
Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Sprinkle with remaining cheese. Bake 5 minutes more.
Let stand 5 minutes before serving. Top with sour cream, if desired.

Nutrition