Monday, February 28, 2011

Taco Cornbread Casserole

Here is an easy weeknight dinner.

Step 1: Brown your favorite ground meat (Beef, Chicken or Turkey) and add diced onion and green bell peppers.  **I used ground chicken. I also made it very convenient by using frozen diced onion and peppers. So I did not even have to pull out a cutting board for this dish.

Step Two: Season with 1 packet of Taco Seasoning, a tablespoon of red chili flakes, tsp of garlic powder. Season with salt and pepper to taste.

1 drained can (15oz) of corn kernels (I used the no salt added kind)
1 drained and rinsed can of black beans
1 can of diced tomatoes
1 cup of your favorite salsa

Mix all ingredients and simmer for 5 minutes. Check for seasoning here. I actually added some chili con carne powder to jazz the flavor up.

Now get your cornbread topping ready. I used on box of Jiffy corn mix. You can just make it according to the box instructions or dress it up.   I added some egg substitute, 1 cup of cottage cheese, a splash of milk, 1tbs of Dijon mustard and one cup of shredded cheddar cheese.

In a baking dish put the taco filling in an even layer

Then cover it with the cornbread filling in an even layer and top with more shredded cheese.

Bake for 20 minutes at 400 degrees or until the cornbread is baked and set.

Enjoy. I served it with a simple green salad.

Serves 4-6 people.

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  1. Not to mention super flavorful - could see everyone going for seconds and thirds.

  2. Thanks Belinda. Hope you try it and enjoy. My family enjoyed it very much and it's easy for a busy night. : )

  3. I love casseroles, they're so easy and big! Food for the week! I love that it's covered in cornbread!

  4. Thank you "Wilde in the Kitchen". Yes, I agree casseroles are great. Hope you enjoy trying this one out. : )


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