This is gonna be fast because I already have people clamoring for the recipe just because of the pic I posted on facebook. This is so delicious and I am about to eat this for like four days straight because it’s just me. I don’t think I’ll mind though, and there are some variations you could do to customize this and tailor it like you want. I’m gonna dive right in and may come back and write more fru fru stuff later since it’s been a while.
Taco Cornbread Casserole
3 boxes Jiffy Cornbread Mix
1 cup milk
2 TBSP oil
1 small (or 1/2 large) red onion, chopped
1 lb ground beef or turkey
1 packet taco seasoning
1 cup salsa
1/4 cup either cheese sauce or shredded cheese
1/2 lb cheddar cheese, shredded
Optional: 1 can whole kernel (even with chipotle if you like) corn, drained
Preheat your oven on 375.The first order is business is mixing the cornbread. I used a long rectangular pyrex dish for my casserole. In a bowl mix the three boxes of dry cornbread mix with the eggs and milk. Make sure it’s all wet though a few lumps are fine. You could add corn into the cornbread at this step if you wish or mix it into the meat (or both, go wild) Spray your pyrex with cooking spray and put it in the pan, then bake for 15 minutes.
While your cornbread is baking, heat the oil in a skillet on medium high. Cook the onions until they are almost done. Then add the ground meat and taco seasoning, turn to high, and cook until the meat is done. Turn heat off then stir in the salsa and either the cheese or cheese sauce. I used cheese sauce because I had just enough left over, but regular cheese would work fine. I’d probably use a fine taco blend. If you wish to add corn at this step you’d do it now.
After the cornbread has cooked for about fifteen minutes, pull it out of the oven and turn the oven up to 400. It’s not going to be done yet and that’s okay. What you want is it to be most of the way cooked but still kinda gooey on top. Spread the meat mixture over the top of the cornbread, making sure it gets incorporated with the top of the batter that’s still left.
Generously sprinkle the cheese on top. You can use pre grated but I like doing it myself with the big shredder holes of my grater. It just looks prettier.
Bake at 400 for about ten more minutes. You will have a delicious cornbread style casserole when you are done. I tried it both immediately and about 20 minutes after it came out (yes I had 2 small pieces don’t judge me) and it was great both times. It was solid so no trouble getting it out except the first piece I had to use a fork as well to get in there. This will feed an army for a meal or one pregnant woman for a few days. This would be something great to take to a potluck too.