Taco Cornbread Casserole Recipe Taste of Home

Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded

Step 4. Mix the ground beef mixture with beans, corn, diced tomatoes, and cheese in a large bowl. Step 5. In a separate small bowl, combine taco seasoning, water, and garlic powder. Pour the mixture over the ground beef and stir. Step 6. Pour the prepared filling into the prepared baking dish.

Taco Cornbread Casserole Recipe Taste of Home

Brown the ground beef over medium-high heat and drain excess grease. Combine the rest of the casserole ingredients with the cooked ground beef and simmer for 5 minutes. Add the ground beef mixture to the cornbread batter and stir until fully combined. Pour the cornbread and beef mixture into the prepared baking dish.

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Cook beef and onion: Preheat oven to 450°F. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high. Add beef, onion, salt, and pepper; cook, stirring occasionally and crumbling beef with a wooden spoon, until beef is browned and onions have softened, about 6 minutes.

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Add the beef and onion to a large skillet and cook until the beef is cooked and the onions are translucent, about 5-8 mins, then drain the fat.Add the taco seasoning and mix well. Add the ground.

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Drain any excess fat. In a separate bowl, mix together the cornbread muffin mix according to the package instructions. In a crockpot, add the cooked ground beef, drained pinto beans, drained corn, and the can of Rotel tomatoes and taco seasoning. Stir to combine. Pour the cornbread muffin mix on top of the beef and bean mixture in the crockpot.

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Cowboy Cornbread Casserole Ingredients 1 pound ground beef 1 packet of taco seasoning (or 1/2 tsp of garlic powder, onion powder, cumin, chili powder, paprika) 2 boxes of Jiffy Cornbread Mix 2/3 cup milk 2 eggs 1 cup frozen corn 1 can diced tomatoes with green chilies 1 can pinto beans, drained 1 cup shredded cheddar cheese salt and pepper to taste Instructions In a large skillet brown ground.

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Cook the ground beef, onions, and garlic and drain the grease. Add the Rotel, taco seasoning, corn, beans, and shredded cheese to the beef mixture and stir. Pour the mixture into a 9 x 13-inch greased casserole dish. In a large mixing bowl, add the Jiffy cornbread. Add the eggs, milk, sour cream, and vegetable oil and mix well.

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Instructions. Preheat the oven to 375°F. In a large cast iron skillet, add a little olive oil and sauté the onions and garlic until fragrant. Brown the ground beef. Drain excess fat, then add the taco seasoning. To the beef add the corn, black beans, and diced tomatoes. Mix together.

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With the back of a spoon, spread it to the edges of the skillet so the chili is completely covered. Bake for 17 to 22 minutes, or until a skewer inserted into the center of the cornbread comes out clean. If desired, lightly butter the top of the cowboy casserole. Let it cool for 5 minutes before slicing or scooping.

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Drain excess grease. Step 3: Mix tomatoes with green chilies, salsa, corn, black beans, garlic powder, cumin, chili powder, black pepper and salt. Simmer on the stovetop for 10 minutes. Step 4: Transfer the ground beef mixture into a prepared 9 x 13 casserole dish. Sprinkle cheese evenly over the top of the meat mixture.

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Preheat oven to 425°. In a mixing bowl, prepare the cornbread by mixing in the eggs and milk (same directions as seen on the box). Set aside. Brown the ground beef and drain. Add the taco seasoning, cheese, Rotel (undrained), pinto beans (undrained), and corn (drained) to the ground beef.

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5. Combine the corn muffin mix, cream corn, milk and sour cream in a medium bowl and stir. Add corn mixture to the top of the ground beef and cheese. Spread out into an even layer. 6. Bake in a 350 degree oven for 35-40 minutes or until the cornbread is cooked through and the filling is bubbly. Serve and enjoy!

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Preheat oven to 375 degrees and grease a 9×13 casserole dish. In a small bowl, combine the Jiffy corn muffin mix with the eggs and milk. Stir until just combined and set aside. In a large skillet over medium-high heat, cook beef with the onion and diced bell peppers until beef is no longer pink. Drain fat.

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Cowboy Cornbread Skillet Instructions. Add ground beef, red peppers and onions to a large oven-safe skillet. Cook until the beef is cooked, onions are translucent and peppers have tenderized. Drain off any extra grease. Stir in the beans and fajita seasoning and heat through. In a separate bowl, mix the Jiffy mix with milk and egg and spread.

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Instructions. Preheat oven to 375°F and lightly grease a 13x9 casserole dish with cooking oil spray. In a large skillet over medium-high heat add oil and sauté onion until translucent. Add ground beef breaking it apart until cooked and browned, drain excess fat if necessary.

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Preheat your oven to 350°F. Take out the Cornbread Casserole from its container and place it into an oven-safe dish. Cover the dish with foil to prevent it from drying out during reheating. Place the dish inside the preheated oven and bake for around 20-25 minutes or until heated through.