cornbread taco bake

Cornbread Taco Bake

Cuisine Recipes

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This cornbread taco heat is a skillet dinner with comparable fixings to a taco — hamburger, tomatoes, green chilies, cheddar, corn, and stew beans — however in dish structure, and who doesn't cherish tacos? This delectable one-dish dinner gets going on the burner and polishes off in the broiler.

Cooking Ingredients

    • 1 pound ground beef

    • 3 tablespoons taco seasoning

    • 1 (10 ounce) can diced tomatoes with green chilies (such as Rotel® Original)

    • 1 (8.75 ounce) can corn, drained

    • 1 (15.5 ounce) can chili beans

    • 4 ounces sharp Cheddar cheese, shredded

    • 1 (8.5 ounce) package cornbread mix

    • 1 large egg

    • 1/3 cup milk

    • sour cream and chopped green onion for garnish

Cooking Direction

    Preheat the stove to 350 degrees F (175 degrees C).

    In a profound cast iron skillet, cook meat over medium intensity until as of now not pink, breaking it into disintegrates, 5 to 7 minutes. Channel off overabundance oil. Mix in taco preparing, tomatoes with green chilies, corn, and stew beans. Mix in cheddar.

    Mix cornbread blend, egg, and milk together in a bowl. Spread hitter over meat blend.

    Prepare in the preheated stove until a toothpick embedded close to the focal point of cornbread tells the truth, around 25 minutes. Embellish each presenting with sharp cream and slashed green onions. Serve right away.