I had some ground beef in my fridge the other day and decided to play around and come up with something new. I used stuff I already had in my kitchen. Every mom knows the importance of being able to make something quick for dinner (and have yummy leftovers too). I wanted to share this recipe (I didn’t follow one, but this is what I did/used). It was super simple to make.
If you make it, please let me know how you liked it and/or any tweaks you made to the recipe. My husband and I loved it! The cornbread adds this nice, slightly sweet taste that is amazing.
Cornbread Taco Casserole
Casserole:
- 2 lbs of ground beef (pork, chicken or turkey could be substituted)
- 1 can of diced tomato with chili (sub for salsa or diced tomatoes without chili if you prefer) This is what I use – ROTEL Original Diced Tomato With Green Chili
- 3 cups of shredded cheddar cheese
- 1 big package or 2 small boxes of cornbread mix (follow the instructions on the box to make the cornbread) This is what I use – Krusteaz Natural Honey Mix Cornbread
- 2 packets of taco seasoning mix (or equivalent) This is what I use – Ortega Seasoning Mix
Toppings: Just use what you like on your tacos, such as: lettuce, tomatoes, onions, olives, taco sauce, salsa, sour cream, guacamole, refried beans, etc…
Instructions:
- Preheat oven to 400F.
- Mix up cornbread mixture and add in 1 cup of the cheddar cheese
- Pour Cornbread mixture into an 8×10 pan and bake for ~20 minutes
- Cook up the hamburger and drain, add the can of diced tomatoes with chili (or salsa), stir over medium heat for ~5 minutes, turn off heat and let set
- Take cornbread out of the oven and pour the hamburger mixture over the top of the cornbread (spread evenly)
- Sprinkle the remaining cheddar cheese over the casserole evenly
- Put back in the oven and back for an additional ~15 minutes (cheese should be melted)
- Take out of the oven and let it cool slightly
- Serve warm and slice into the portion size of your choosing, add desired toppings and enjoy!
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