Recipe Background
What is it about taco meat and cornbread that makes for such a succulent, scrumptious pairing? Probably it's because the natural sweetness and sunniness of the cornbread make a lovely contrast to the profoundly savory and spiced beef. The Taco Cornbread Casserole sandwiches delicious taco meat between layers of fluffy, golden cornbread with layers of olives and sour cream adding a distinct tang and new dimensions with even more flavor. Taco Cornbread Casserole will make taco night something exciting again!
What is it about taco meat and cornbread that makes for such a succulent, scrumptious pairing? Probably it's because the natural sweetness and sunniness of the cornbread make a lovely contrast to the profoundly savory and spiced beef. The Taco Cornbread Casserole sandwiches delicious taco meat between layers of fluffy, golden cornbread with layers of olives and sour cream adding a distinct tang and new dimensions with even more flavor. Taco Cornbread Casserole will make taco night something exciting again!
Ingredients
- 2 pounds ground beef
- 2 (1-ounce) envelopes taco seasoning
- 2 (14.5-ounce) cans diced tomatoes drained
- 1 cup water
- 1 cup rice cooked
- 1 (4-ounce) can chopped green chiles
- 2 (8.5-ounce) packages cornbread/muffin mix
- 1 (8.75-ounce) can whole kernel corn drained
- 1 cup sour cream
- 2 cups corn chips divided
- 2 cups Mexican cheese blend or cheddar cheese shredded and divided
- 1 (2.25-ounce) can sliced ripe olives drained
- lettuce optional, shredded, to taste
- tomatoes optional, chopped, to taste
- red onion optional, chopped, to taste
Directions
- Preheat the oven to 400 degrees F.
- Grease a 9x13-inch baking dish.
- In Dutch oven, cook the beef over medium heat until no longer pink and break it into crumbles as it cooks, about 8-10 minutes.
- Drain the fat from the Dutch oven.
- Stir in the taco seasoning.
- Add the canned tomatoes, the water, the rice, and the green chiles and heat through, stirring occasionally, about 2-3 minutes.
- Prepare the cornbread mix according to the package directions.
- Stir the corn kernels into the cornbread batter.
- Pour 1/2 of the batter into the prepared baking dish.
- Layer 1/2 of the meat mixture on top of the cornbread batter layer in the baking dish.
- Spread all of the sour cream on top of the meat layer in the baking dish.
- Layer 1/2 of the corn chips on top of the sour cream.
- Top the corn chip layer with 1 cup of the cheese.
- Layer on the remaining batter, the remaining meat mixture, and the olives in the baking dish.
- Bake, uncovered, until the cornbread is cooked through, about 55-60 minutes.
- Sprinkle the casserole with the remaining corn chips and the remaining cheese and bake until melted, about 3-5 minutes.
- Serve with the lettuce, the chopped tomatoes, and the red onion.
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