Taco Cornbread Bake
Taco Cornbread Bake includes seasoned ground beef, cheese, and fluffy cornbread. Serve with your favorite toppings and add a new twist to your classic Taco night!
- 1 lb ground beef *or turkey
- 4 tablespoon taco seasoning *or 1 envelope
- 1 can chili without beans
- 11 oz Mexicorn *drained
- 2 cups cheddar cheese *shredded and divided
- 2 boxes Jiffy cornbread *8.5 oz boxes
- toppings of choice (sour cream, salsa, tomatoes, avocado, olives)
In a large skillet, cook meat until no longer pink. Drain fat.
Add in taco seasoning and cook according to directions (add water and allow to simmer).
Stir in can chili w/o beans and 1 cup cheese.
Allow to simmer on low.
In a large bowl, combine the 2 packages cornbread and mix according to directions.
Add in Mexicorn and remaining 1 cup cheese to the cornbread. Mix well.
Remove meat from heat and pour mixture onto a cookie sheet.
Top with cornbread batter and spread evenly.
Bake in a preheated oven, 375, for about 20 minutes.
Remove from oven and cut into desired size pieces. Top with preferred toppings!!
Calories: 429kcal | Carbohydrates: 50g | Protein: 15g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 738mg | Potassium: 294mg | Fiber: 5g | Sugar: 14g | Vitamin A: 218IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 3mg