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Taco Cornbread Casserole
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
Mexican
Ingredients
1
package corn bread/muffin mix
I use Trader Joe’s – it’s my favorite!
3
cups
cooked taco seasoned meat
1
cup
8 oz sour cream, light
1
cup
colby jack
cheddar or mexican cheese, shredded and divided
1/2
cup
onion
chopped
1
medium tomato
chopped
1
cup
shredded lettuce
1
can
sliced olives (optional, I didn't use)
(optional, I didn't use)
Instructions
Preheat your oven to 350°F (175°C) and spray an 8x8 inch baking pan with cooking spray.
In a large mixing bowl, stir together the corn bread/muffin mix, egg, and milk until well-combined.
Spread the cornbread mixture evenly into the prepared pan and bake for 15 minutes.
Meanwhile, combine the taco-seasoned meat and black beans in a separate bowl.
Once the cornbread is done baking, spread the meat and bean mixture over it.
In another bowl, mix together the sour cream, 3/4 cup of shredded cheese, and chopped onion. Spread this mixture over the meat and beans.
Bake the casserole for an additional 20-25 minutes or until heated through and the cheese is melted and bubbly.
Take the casserole out of the oven and sprinkle chopped tomatoes, shredded lettuce, and the remaining 1/4 cup of shredded cheese on top.
Serve hot and enjoy! Optional: add sliced olives as a topping if desired.