Today I’m thrilled to share with you a recipe that’s been a real game-changer at our family dinner table – a heartwarming Fiesta Cornbread Taco Bake.

This cozy casserole combines the hominess of cornbread with the zesty flavors of a taco, creating a meal that’s as comforting as it is exciting.

It’s the perfect dish for those busy evenings or when you’re craving something a little different.

This bake is inspired by those classic flavors we all know and love, with a homey twist that makes it a real winner.

Whether you’re feeding your own family or bringing a dish to share with the neighbors, this Cornbread Taco Bake will be sure to fetch smiles all around!

Around here, we love serving our Cornbread Taco Bake with a simple side of green salad drizzled with ranch or a cilantro-lime dressing to add a fresh, crisp touch.

If you’re feeling a little more indulgent, why not serve it with some Spanish rice or a dollop of sour cream and guacamole on the side?

And for the kiddos, you can’t go wrong with a side of corn on the cob or some steamed veggies they love.

Fiesta Cornbread Taco Bake

 

Servings: Serves 6 to 8 hungry family members or friends

Ingredients:

– 1 lb ground beef
– 1 (1 oz) packet of taco seasoning
– 1/2 cup water
– 1 (14.5 oz) can of diced tomatoes, drained
– 1 (15 oz) can of black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1 (8.5 oz) box of corn muffin mix
– 1 egg
– 1/3 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup chopped green onions for garnish
– 1/4 cup chopped cilantro for garnish (optional)

Directions:

1. Preheat your oven to 400°F and grease a 9×13 inch baking dish.

2. In a large skillet over medium heat, cook the ground beef until it’s no longer pink. Drain off any excess fat.

3. Stir in the taco seasoning and water, and let it simmer for a few minutes until it thickens slightly.

4. Add in the diced tomatoes, black beans, and corn, and cook for another 2-3 minutes until everything is heated through. Spread this mixture evenly into the bottom of your baking dish.

5. In a bowl, mix together the corn muffin mix, egg, and milk just until combined (don’t overmix). Spoon the cornbread batter over the beef mixture in the dish.

6. Bake for about 15 minutes. Then sprinkle the shredded cheddar cheese evenly over the cornbread layer and bake for another 10-15 minutes or until the cornbread is done and the cheese is bubbly.

7. Let the bake stand for a few minutes before serving. Garnish with the chopped green onions and cilantro, if using.

Variations & Tips:

If you have picky eaters, you can customize the toppings or mix-ins to suit their tastes, maybe swapping out the black beans for pinto beans or leaving the beans out altogether.

For an extra kick, try adding some diced jalapeños or green chiles to the beef mixture.

And if you’re looking to sneak more veggies into your family’s diet, try mixing in some chopped bell peppers or zucchini with the beef.

This dish is so versatile, you can add pretty much anything you like!

Keep in mind, this bake is just as delicious reheated, so leftovers can be a blessing on those extra-hectic days.

Enjoy, and don’t forget to make it your own!

Source: cooktopcove.com