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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Taco Cornbread Casserole

Seasoned ground beef simmered with taco sauce, black beans, Mexican street corn and salsa under a green-chile cornbread topping baked golden. A pantry-clean-out dinner that tastes like it was planned all along.

Tex-Mexground beefcornbreadcasseroletex-mexpantry meal

Ingredients

For the cornbread topping

  • 1 packJiffy corn muffin mix
  • 1 candiced green chilies
  • 1egg
  • —shredded cheese · whatever odds and ends you have
  • —milk

For the filling

  • —ground beef
  • —taco simmer sauce · enchilada sauce works too
  • —onion powder
  • 1 canMexican street corn · drained
  • —seasoned black beans · pouch or can
  • —fire roasted tomato salsa

For serving

  • —sour cream

Steps

  1. 1

    Brown the ground beef in a skillet, breaking it up aggressively, until it is browned through and no longer gray. Wash your hands after handling raw meat.

  2. 2

    While the beef cooks, stir together the corn muffin mix, diced green chilies, egg, shredded cheese, and milk. Set the cornbread batter aside.

  3. 3

    Drain the beef if it's fatty (don't pour the grease down the sink).

  4. 4

    Stir the taco simmer sauce into the beef, then season with onion powder — season away from the hot pan so the container doesn't catch condensation and clump.

  5. 5

    Add the drained Mexican street corn, seasoned black beans, and fire roasted salsa. Stir to combine and turn off the heat.

  6. 6

    Spread the filling into an even layer and top with the cornbread mixture.

  7. 7

    Bake at 350°F until the cornbread is cooked through.

  8. 8

    Let cool a few minutes, then serve topped with sour cream.

Creator's notes

A pantry and freezer clean-out dinner — swap in enchilada sauce for the taco simmer sauce, and use whatever shredded cheese you have on hand. Season away from the hot pan so your spices don't clump.

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