Ingredients
For the Taco Meat Filling:
- Ground Beef: 1.5 lbs lean ground beef (or ground turkey/chicken)
- Onion: 1 medium yellow onion, chopped
- Garlic: 2-3 cloves, minced
- Taco Seasoning: 1 packet (about 1-1.25 oz) of your favorite store-bought taco seasoning, or 2-3 tablespoons homemade
- Water: 1/2 cup (or as per taco seasoning packet instructions)
- Diced Tomatoes with Green Chilies (like Rotel): 1 can (10 oz), undrained
- Black Beans: 1 can (15 oz), rinsed and drained
- Corn: 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn, thawed)
- Salsa: 1/2 cup of your favorite salsa (mild, medium, or hot)
- Shredded Cheese: 1.5 cups shredded Cheddar, Monterey Jack, or a Mexican blend, divided
For the Cornbread Topping:
- Cornbread Mix: 1 package (approx. 8.5 oz) Jiffy corn muffin mix (or your favorite brand)
- Egg: 1 large
- Milk: 1/3 cup (or as per cornbread mix package instructions)
- Optional for cornbread: 1/4 cup melted butter (if not included in mix or for extra richness), 1-2 tbsp sugar (if you prefer sweeter cornbread)
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 400°F (200°C). If not using an oven-safe skillet, lightly grease a 9×13 inch baking dish.
- Cook the Aromatics: In a large skillet over medium-high heat, add the chopped onion. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Brown the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Break it apart with a spoon and cook until thoroughly browned, about 7-10 minutes. Drain off any excess grease.
- Season the Meat: Stir in the taco seasoning and water (or follow the liquid amount on your seasoning packet). Bring the mixture to a simmer and cook for 3-5 minutes, or until the liquid has reduced slightly and the meat is well-coated.
- Add Filling Ingredients: To the skillet, add the undrained can of diced tomatoes with green chilies, the rinsed and drained black beans, the drained corn, and the salsa. Stir everything together to combine well. Let it simmer for another 5 minutes, allowing the flavors to meld.
- Layer with Cheese (First Layer): If using a separate baking dish, transfer the meat mixture to the prepared dish. Sprinkle 1 cup of the shredded cheese evenly over the meat mixture. If using an oven-safe skillet, simply sprinkle the cheese over the meat in the skillet.
- Prepare the Cornbread Batter: In a medium mixing bowl, combine the cornbread mix, egg, and milk (and optional melted butter/sugar, if using). Stir until just combined – be careful not to overmix; a few lumps are okay.
- Top with Cornbread Batter: Carefully spoon or pour the cornbread batter evenly over the cheese and meat filling. Use a spatula to gently spread it to the edges, covering the filling as much as possible.
- Add More Cheese (Top Layer): Sprinkle the remaining 1/2 cup of shredded cheese over the top of the cornbread batter. This will create a deliciously cheesy crust.
- Bake the Casserole: Place the skillet or baking dish in the preheated oven. Bake for 20-25 minutes, or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean), and the filling is bubbly around the edges.
- Rest Before Serving: Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before cutting and serving. This allows the casserole to set slightly, making it easier to serve and preventing the filling from being too runny.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550