Take corn casserole to a new level with this Taco Corn Casserole Recipe. This cheesy casserole uses up leftover taco meat. Top with sour cream and fresh salsa.
Taco Cornbread Casserole comes together in under one hour for a feast filled with the flavors of zesty Mexican spices, assorted melty cheeses, and fresh lettuce and tomato. This recipe is guaranteed to spice up your weekly meal routine and get the whole family excited about dinner again. Serve this recipe as is with salsa and sour cream to garnish or a pitcher of margaritas to make this dish a real party.
TACO CORN CASSEROLE RECIPE
One of our favorite family recipes is corn casserole, so the past few months I’ve spent some time developing some alternative ways to enjoy the classic 5 ingredient corn casserole. Think not just side dish…but main dish recipes, meat included. Because we love Mexican flavored food, this taco corn casserole was born.
Do you ever have leftover taco meat in the fridge? Honestly, we rarely do. The kids DEVOUR tacos, so if we do have a little bit of taco beef leftover, it won’t last more than a day. If you’re lucky enough to have leftovers, that makes this recipe extra easy. Just use about a pound of taco meat (maybe 1 1/2 cups?).
HOW TO MAKE IT:
1 package (8 1/2 oz) corn bread / muffin mix
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn’t use)
In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 – 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.