It’s Taco Tuesday (or Taco Thursday or Taco Monday, because why limit tacos to just one night a week?) and you want to shake up the formula. “Not a problem,” says the Cornbread Taco Bake, although you may not want to go back to traditional tacos after trying it! A juicy, savory, spicy taco filling with plenty of beef and bright green peppers, all bubbles beneath a fluffy, sweet cornbread crust. Crunchy fried onions and sharp cheese on top make the dish just that much more magical! This is terrific Tex-Mex that will make everyone happy, no matter the day of the week!
Ingredients
- 1 1/2 pounds ground beef
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (8-ounce) can tomato sauce
- 1/2 cup water
- 1/2 cup green pepper, chopped
- 1 (1-ounce) envelope taco seasoning
- 1 (8.5-ounce) package cornbread/muffin mix, plus ingredients required according to package directions
- 1 (2.8-ounce) can crispy fried onions, divided
- 1/3 cup cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large skillet, cook the beef over medium heat until no longer pink, about 5-7 minutes.
Step 3 –Grease a 2-quart baking dish.
Step 4 –Drain the fat from the skillet.
Step 5 –Stir in the corn, the tomato sauce, the water, the green pepper, and the taco seasoning.
Step 6 –Spoon the beef mixture into the prepared baking dish.
Step 7 –Prepare the cornbread batter according to package directions.
Step 8 –Stir 1/2 of the crispy onions into the cornbread batter.
Step 9 –Spread the cornbread batter over the beef mixture.
Step 10 –Bake, uncovered, for 20 minutes.
Step 11 –Sprinkle the top of the bake with the remaining crispy onions and the cheese.
Step 12 –Bake until the cheese is melted and a toothpick inserted into the center of the cornbread comes out clean, about 3-5 minutes.
Step 13 –Serve.
