Cornbread Taco Bake
Ground beef, corn, and ranch-style beans come alive with plenty of Mexican spices beneath a fluffy cornbread topping that is out of this world.
- 1 pound ground beef
- 1 packet taco seasoning about 2 tablespoons
- 15 ounces can Ranch-Style beans OR canned chili without meat
- 4 ounces chopped roasted green chile OPTIONAL
- 15 ounces (2) packages corn muffin mix
- 14 ounces canned corn, drained
- 2 cups shredded Mexican blend cheese or cheddar cheese
- fresh tomatoes, chopped
- romaine or iceberg lettuce, chopped
- black olives, sliced
- fresh cilantro, chopped
- sour cream
Preheat oven to 375°F. In a large skillet, over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks. (Drain the beef, if there is excess oil.) Stir in the canned chili or Ranch-style beans and the corn.
In a separate bowl, prepare the corn muffin mix, according to package directions. Set aside for a moment. Add the cheese to the skillet with the meat and beans and stir to combine. Pour the meat mixture into a 9x13 baking dish or two pie pans. Top with the cornbread mixture.
Bake for 20-25 minutes, until golden and lightly browned at the edges of the pan. Serve hot, topped with tomatoes, sliced olives, lettuce, cilantro, and sour cream, if desired.
Calories: 548kcal | Carbohydrates: 52g | Protein: 24g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 941mg | Potassium: 441mg | Fiber: 6g | Sugar: 12g | Vitamin A: 304IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 4mg