Wednesday, February 20, 2013

Corn Bread Taco Bake

The great sickness of winter 2013 has hit my house and it hit hard. I was out of commission for a week and I have never been happier to get back to doing my house cleaning, laundry, and cooking! And also back to posting a blog post!
I really did not like corn bread until meeting my husband. (It is kind of a southern thing!) But now I enjoy it. Corn bread is really yummy combined with the Mexican flavors in this taco bake. Who knew?! Its a snap to throw together for a quick fix supper. It really shakes up the classic taco with a fun twist.
cornbread taco
Corn Bread Taco Bake
1 lb ground beef
1 packet taco seasoning
1/3 cup water
1 can Rotel tomatoes and green chiles
1 can black beans, drained and rinsed
1 box Jiffy corn bread mix, plus ingredients to make cornbread
1 cup shredded cheddar cheese
Sour Cream
Salsa if desired
Dorothy Lynch {I top all my mexican dishes with this!} It is so yummy.

Cook beef over medium heat until no longer pink in the middle. Drain off any fat.Stir in water and taco seasoning packet and simmer for 5 minutes. Next stir in 1/2 cup cheddar cheese, rotel, and drained black beans. Spoon into greased 8x8 baking dish
Prepare the corn bread according to box and spoon over beef mixture. Cook for 20 minutes at 400 degrees.
Sprinkle remaining cheese over the top. If desired bake for 3-5 minutes longer.
Serve with sour cream and dorothy lynch :)

Source: Plain Chicken


  1. We had tacos tonight, I wish I would have tried this instead. Looks good.

  2. Laura,
    This looks so good, I can't wait to try it. I would love for you to come to my link party tomorrow @
    Wanda Ann @ Memories by the Mile