Cornbread Taco Casserole is a simple, hearty meal! Ready in just 45 minutes!
I was in quite a rut of bad recipes before I made this casserole. {Don’t worry the Pumpkin Bread and Venison Tacos were after this, so not included in the “bad” recipes!}
I had been trying out some new recipes mostly from Pinterest and at best they were turning out “so-so.”
I won’t bore you with the list but even things like pumpkin bars and cereal bars were turning out nasty. (Well actually the cereal bars tasted just fine but just wouldn’t stick together. I ended up eating them on top of yogurt.)
So I was looking for something new for dinner and had this casserole in my head. I had made something similar before but couldn’t remember where the recipe had come from. {Turns out, I had pinned it}. So I just made this one up with ingredients I knew we liked.
It turned out so good, that it’s become a family favorite! Now we make this all the time!
Cornbread Taco Casserole
Cornbread Taco Casserole is a simple, hearty meal! Ready in just 45 minutes!
Ingredients
- 1 lb hamburger
- 1/2 onion, diced
- 1 oz can diced tomatoes, 14.5
- 1 pkg taco seasoning
- 1 cup corn
- 1 can black beans, rinsed & drained
- 1 pkg corn bread, mixed according to direction on pkg
Instructions
- Preheat oven to 400 degrees and spray 2 qt casserole dish with non-stick spray.
- Brown hamburger with onion. Drain excess grease.
- Add tomatoes, taco seasoning and cook about 2 minutes over medium heat.
- Add corn and pour into casserole dish.
- Spread corn bread mixture over the top.
- Bake for 20-25 minutes until cornbread is golden brown.
Nutrition Information:
Yield:
6Serving Size:
6 peopleAmount Per Serving: Calories: 305Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 682mgCarbohydrates: 37gFiber: 6gSugar: 2gProtein: 18g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
This turned out really yummy and the only complaint I had from my family was that there wasn’t enough. So next time I’m going to double everything but the cornbread and put it in a larger baking dish. *Update: I have made this several times. Doubling everything and doubling everything besides the cornbread. Both turn out great. Pictures show everything doubled.
Looking for more easy and delicious weeknight dinners?
Why not join us on Pinterest: Coffee With Us 3 or hangout with us on Facebook:
Check out our link parties.
Linking up to Menu Plan Monday, Weekend Potluck and Much Ado About Monday.
Don’t forget to pin!
I made this tonight and it was really good. Just the right amount so that my husband and I have leftovers (YAY!). The only thing I did differently is that we added shredded cheese to each individual serving. For me you can’t have Mexican without cheese. Thanks for the recipe.
Thanks so much for the feedback, Dagma! We’re so happy that you enjoyed this recipe. The addition of cheese to each serving definitely does sound yummy!
This looks sooo yummy I’m going to make it but is there black beans in this? I don’t see it listed in ur ingredients but your picture clearly looks like there are black beans.
Oh dear, I forgot that in the recipe. There is one can of black beans drained and rinsed. I’ve also used pinto beans in place of the black beans before & it’s great that way too.
Wow this looks so good! I found this link from your Pumpkin Spice Latte muffins and I have pinned both to make later!! I now follow you on pinterest as well 🙂
Thanks for sharing!
Thanks so much for pinning and following on Pinterest. I hope you enjoy them both.