Easy Taco Cornbread Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often cheaper and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be cheaper.

In a large skillet, cook 1.5 lbs of lean ground beef over medium heat until fully cooked and no pink remains.

Drain away the excess grease and set the beef aside.

In the same skillet, add a small diced onion and sauté over medium heat for a few minutes until softened.

Add the ground beef back to the pan and stir together until combined.

Add 1 oz packet (or 3 tablespoons) of homemade taco seasoning and stir until combined.

Pour in an 8 oz can of tomato sauce and a 10 oz can of Rotel diced tomatoes with green chilies; mix together until combined.

Pour in a 15 oz can of rinsed and drained black beans and a 15 oz can of drained corn; stir until combined.

Mix in 1 cup of freshly shredded cheese (Monterey Jack).

Remove from heat and set aside while preparing the cornbread topping.

In a large mixing bowl, add 0.5 cup of milk, 2 tbsp of melted unsalted butter, 2 tbsp of oil, and 1 large egg; whisk together until smooth and combined.

Add in 1 cup (around 171 g) of self-rising cornmeal a little at a time and whisk together until combined.

When a small amount of cornmeal remains showing, stir in 1 cup of freshly shredded cheese and mix together until incorporated.

Preheat the oven to 350°F.

Spray a 9x13 baking dish with non-stick cooking spray.

Pour in the ground beef mixture and spread it evenly in the pan.

Add the cornbread topping on top and spread evenly throughout.

Sprinkle 0.5 cup of shredded cheese over the top of the casserole.

Bake in the oven for 25-30 minutes or until the top is a light golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens