It may take a little more time to cook from scratch, but it tastes so good! I found an old Taco Cornbread Casserole recipe in my binder that called for Jiffy Mix, a packet of taco seasoning, and a jar of salsa. With my re-working, it’s made from scratch with yummy ingredients and no preservatives or extra sodium. You can change up the seasonings to make it spicier for your family (my girls won’t tolerate the chili powder).
This recipe comes together a lot faster when you use precooked ground beef. I always buy in bulk and cook up ground beef with diced onions and green peppers, then freeze in zipper bags. It saves a lot of time for any meal calling for ground beef (lasagna, tacos, etc.), but especially this one:
- 1 lb cooked ground beef (mine came from the freezer and already had chopped onions and peppers in it)
- 2 tsp chopped garlic
- 1 cup frozen corn
- 1 14oz can diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp paprika
- 3/4 cup water
- 1 cup shredded cheese (I used Monterey Jack & Cheddar)
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 1/4 canola oil
- 1 cup milk
Preheat oven to 400 degrees. Prepare a 9×12 baking dish or similar with nonstick spray.
Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off. Pour the filling into the prepared casserole dish.
Sprinkle the cheese evenly over the top of the filling.
In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through. Cut through to the filling to check for doneness.
If you prefer, replace the spices in the filling with one taco seasoning packet.
For more easy, family-friendly casserole recipes,
follow my Capitivating Casseroles board on Pinterest.