Taco Cornbread Casserole
This cornbread casserole has all those Mexican flavors we love!
Servings 4
Calories 559kcal
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 10 ounces Ro*Tel diced tomatoes and green chiles
- 1 box (8.5 ounces) Jiffy corn muffin mix
- 1/3 cup milk
- 1 large egg
- 1 cup canned corn
- 4 ounces diced green chiles
- 1 cup grated cheddar
- 1/4 cup sliced jalapeno
- 1/4 cup sliced olives
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 baking dish with nonstick spray.
- Brown the ground beef over medium heat, crumbling as it cooks. Drain fat and return beef to the pan.
- Add the taco seasoning and Ro*Tel (do not drain) to the pan and stir well to combine over medium heat. Cook for 1 minute.
- Transfer the beef to the prepared baking dish and set aside.
- Mix together the corn muffin mix, milk, egg, corn, and chiles until just combined.
- Spread corn muffin mixture over the meat.
- Bake for 10 minutes or until cornbread is nearly set.
- Sprinkle the top with cheese and return to the foven to finish baking, about 5 minutes.
- Serve topped with sliced jalapeno and olives or any other taco toppings you enjoy.
Video
Nutrition
Calories: 559kcal | Carbohydrates: 25g | Protein: 31g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 158mg | Sodium: 1300mg | Potassium: 701mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1415IU | Vitamin C: 21.6mg | Calcium: 289mg | Iron: 4.4mg