Cornbread taco layered dish (Print Version)
# Ingredients:
→ Cornbread Base
01 -
7 ounce cornbread mix packet
02 -
½ cup whole milk
03 -
1 large egg
→ Beef Filling
04 -
1 pound ground beef
05 -
3 tablespoons taco seasoning
06 -
⅓ cup water
07 -
11 ounce can Mexicorn, drained
08 -
10 ounce can Rotel, drained
→ Creamy Topping
09 -
2 cups sour cream
10 -
2 cups shredded Mexican cheese blend, divided
11 -
½ cup chopped green onions
→ Optional Garnishes
12 -
shredded lettuce
13 -
sliced olives
14 -
diced tomatoes
15 -
taco sauce
# Instructions:
01 -
Preheat oven to 350°F (177°C). Lightly grease a 9x9-inch (2.5 quart) baking dish with nonstick spray. In a mixing bowl, combine cornbread mix, milk, and egg; stir until smooth.
02 -
Pour batter evenly into prepared dish and bake for 15 minutes, until set.
03 -
While cornbread bakes, brown ground beef in a skillet over medium heat until no longer pink; drain excess fat. Add taco seasoning and water, stirring to combine. Incorporate drained Mexicorn and Rotel; simmer for 2 minutes.
04 -
Remove cornbread from oven. Spread beef mixture evenly over cornbread base.
05 -
In a bowl, mix sour cream with 1 cup shredded cheese and chopped green onions until combined. Spread this mixture over the beef layer.
06 -
Sprinkle remaining 1 cup shredded Mexican cheese atop the sour cream layer. Bake uncovered for 25 minutes until heated through and cheese is melted.
07 -
Allow to cool briefly before slicing. Serve with optional garnishes such as shredded lettuce, sliced olives, diced tomatoes, and taco sauce.
# Notes:
01 -
Drain canned vegetables thoroughly to prevent excess moisture affecting texture.