This Taco Cornbread Casserole is Always Such a Hit!
There are a few things out there that I think everybody loves the flavors of, no matter who you are or where you came from and one of those things are tacos. Whether that is legit street tacos from your favorite taco truck, freshy crispy hard shell tacos from your favorite local take-out Mexican restaurant, or the simple ones you make at home with a packet of taco seasoning from the grocery store. There is a reason there is “Taco Tuesday”, because I think tacos are so simple, yet versatile that our palates don’t get too sick of them and they can essentially be eaten on a weekly basis.
I love all variations of tacos and I have tried everything from taco “wreaths”, where you fill crescent rolls with taco meat and top it with all the fixings--to making my own carne asada tacos from scratch. I knew that I had to try this recipe when I found it for taco cornbread casserole because tacos, cornbread and casseroles and three things I know I can get my family to eat and in this case, it’s all rolled into one, baby! I have some picky eaters but this recipe was a huge hit at our house, just as I suspected it would be!
It is basically a layered casserole with cornbread on the bottom (with a can of corn mixed in, which I love! I think it tastes even better and heartier!), then you have a layer of your meat mixture, which consists of taco meat, rice, canned diced tomatoes, green chiles and then you add olives, sour cream, crushed tortilla chips, cheese and then top that with another cornbread layer. After you cook that for almost an hour, you add more cheese and sour cream on top and then add your favorite toppings when it’s all cooked and ready like shredded lettuce, chopped tomatoes, salsa, more sour cream and chopped red or green onions.
This is another recipe from TasteFromHome.com, so as always, there are a lot of great suggestions in the comments of that recipe that I wanted to share. Here are just a few tips or thoughts from reviewers for this recipe:
If you are a fan of Mexican food flavors, I hope you will give this casserole a try! I am sure you and your family will love it!
2 pounds ground beef
2 envelopes taco seasonings
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mixes
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups , shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion
Directions:
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I love all variations of tacos and I have tried everything from taco “wreaths”, where you fill crescent rolls with taco meat and top it with all the fixings--to making my own carne asada tacos from scratch. I knew that I had to try this recipe when I found it for taco cornbread casserole because tacos, cornbread and casseroles and three things I know I can get my family to eat and in this case, it’s all rolled into one, baby! I have some picky eaters but this recipe was a huge hit at our house, just as I suspected it would be!
It is basically a layered casserole with cornbread on the bottom (with a can of corn mixed in, which I love! I think it tastes even better and heartier!), then you have a layer of your meat mixture, which consists of taco meat, rice, canned diced tomatoes, green chiles and then you add olives, sour cream, crushed tortilla chips, cheese and then top that with another cornbread layer. After you cook that for almost an hour, you add more cheese and sour cream on top and then add your favorite toppings when it’s all cooked and ready like shredded lettuce, chopped tomatoes, salsa, more sour cream and chopped red or green onions.
This is another recipe from TasteFromHome.com, so as always, there are a lot of great suggestions in the comments of that recipe that I wanted to share. Here are just a few tips or thoughts from reviewers for this recipe:
- One woman mentioned this is her favorite recipe to make when they have company since it is such a bit hit--particularly with kids! I would second this and I plan to make this dish when I have company going forward too.
- If you’d like you can omit the rice and use black beans instead.
- This would be a great recipe for a sports game party--it’s kind of like “loaded nachos in a casserole”
- Feel free to halve the recipe as it makes a very large casserole to feed a crowd. Which is great if you are feeding a family because everyone is going to want seconds ;)
If you are a fan of Mexican food flavors, I hope you will give this casserole a try! I am sure you and your family will love it!
Taco Cornbread Casserole
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. —Lisa Paul, Terre Haute, Indiana Recipe Type: Dinner
Serving size: 8
Calories per serving: 285
Ingredients:
Calories per serving: 285
2 pounds ground beef
2 envelopes taco seasonings
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mixes
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups , shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion
Directions:
Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally.
Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture and olives.
Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining 1 cup corn chips and 1 cup cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Source: tasteofhome.com
Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture and olives.
Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining 1 cup corn chips and 1 cup cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
