Taco Cornbread Casserole is an easy dinner recipe with layers of cornbread, taco meat, and cheese topped with favorite taco toppings
- 1 8.5 oz box Jiffy cornbread/ corn muffin mix
- 1 egg
- 1/3 cup milk
- 1 pound ground beef
- 1 packet taco seasoning
- 2 cups shredded cheese (I used Mexican blend)
- Taco toppings of choice: shredded lettuce, sour cream, salso, hot sauce, cilantro, jalapenos, etc.
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Put the Jiffy mix, an egg, and 1/3 cup milk in a bowl. Stir until evenly mixed. Pour the batter into a greased 10 inch pie pan or 10 inch cast iron skillet.
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Bake the cornbread in a 400 degree oven for 12 to 14 minutes.
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While the cornbread is baking, set a skillet over medium heat and once hot, add the ground beef, cook 5 to 6 minutes breaking it apart as it cooks. Pour out excess grease and add the taco seasoning packet according to the packet directions.
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Once the cornbread is done, add the taco meat and top with the shredded cheese. Put back in the 400 degree oven for 5 to 7 more minutes.
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Serve with taco toppings of choice such as shredded lettuce, sour cream, salso, hot sauce, cilantro, jalapenos, etc.