Both of my kids are picky eaters when it comes to eating certain meats. While they would be perfectly happy living off of peanut butter concoctions and eggs, there is only so much of the same foods this mama can take. Because of this I am constantly trying to find dishes my little ones will enjoy. This Cornbread Taco Casserole is one of those dishes that my kids not only will eat, but love so much they ask for seconds and even thirds!
Cornbread Taco Casserole
- 2 packages 8 1/2 oz corn bread/muffin mix
- 2 egg
- 2/3 cup milk
- 2 lbs ground beef
- 1 can black beans
- 1 can corn
- 8 oz sour cream
- 1 cup colby jack cheddar or mexican cheese, shredded and divided
- 1/2 cup onion chopped
- 1 medium tomato diced
- 1 cup shredded lettuce
- Chili onion, and garlic powder as desired (or Taco Seasoning)
- Tortilla chips as desired.
In a large pan mix together the ingredients for the cornbread (milk, eggs, cornbread). Bake for 15 minutes at 350 degrees. Do not cook cornbread fully, just get it a golden brown.
Brown the ground beef.
Drain and add the black beans and corn to the ground beef.
Once the ground beef is fully cooked, drain and pour beef mixture on top of cornbread.
Top with sour cream and cheese.
Bake until cheese is melted.
Garnish with lettuce, tomatoes, and crumbled chips.
Kitchen notes for Cornbread Taco Casserole:
Before adding the canned or frozen vegetables, add the seasonings to the meat. Also add the diced up cilantro before adding in the vegetables. If you like spice add a can of diced tomatoes and green chiles to your veggies! If your sour cream is frozen you can add it to your meat during this step. To do this drain your meat and veggies, return to the pan, add sour cream, and then add on top of the cornbread once the sour cream is thawed. An easy way to cut up lettuce is to slice the lettuce head into vertical chunks and then roll those slices up. This trick is a definite time saver!