When you’re wondering how to make taco bake with cornbread, there are a few different ways you can go about it. These include the ingredients, preparation, toppings, and storage. You may even want to make this taco bake ahead of time. You can fill the cornbread with meat and other ingredients and bake it later.
You can create a delicious taco cornbread casserole in less than one hour. This easy meal features melty cheeses, zesty Mexican spices, fresh lettuce, and tomato. Serve this dish with margaritas or salsa to complete the meal. Once it has baked for 20 minutes, you can top it with your choice of toppings.
Toppings for this delicious taco cornbread casserole include shredded cheese, diced tomatoes, sour cream, green onions, and ground beef or shredded chicken. To make it even easier, you can even freeze leftovers. Once baked, the cornbread will be soft. Add your toppings and let them cool.
Prepare the cornbread according to the package directions. After mixing all the ingredients, spread the meat mixture on the cornbread. Add the sour cream mixture and remaining shredded cheese and bake for about 20 to 25 minutes. Garnish with sliced tomatoes, sliced olives, and more cheese.
To make taco casserole, first cook ground beef. Make sure it is no longer pink. Next, add the taco seasoning, Mexicorn, and Rotel. Stir well to combine. Then, pour the meat mixture into a 9-inch baking dish and spread evenly. Top it with the remaining cup of shredded cheese. Serve warm or cold, and enjoy!
Taco cornbread casserole is a quick and easy Tex-Mex dinner. It’s a great way to use leftover taco meat. It’s full of flavor and is perfect for weeknight meals. You can even make this casserole and freeze it for busy days.
Taco cornbread casserole can be stored in the refrigerator for up to 5 days. It can be reheated in the microwave or the oven. It can also be served cold, which is an excellent idea if you are doing it to a crowd. When leftover, you can even reheat it the next day.
Preparing for taco bake with cornbread can take as little as 15 minutes. All you need is a 9×13 baking dish. To prepare the cornbread:
- Mix the flour, milk, and eggs.
- Pour the batter over the meat mixture and bake for 20 to 30 minutes.
- Remove from the oven and top with desired toppings.
Cornbread will keep well in the fridge for two to four days.
While the cornbread is baking, prepare the ground beef—Brown the ground beef in a pan. Add taco seasoning and tomato sauce if using. Next, add one can of black or pinto beans, drained. Top with shredded cheese. Bake for about 20 minutes, then serve with your favorite toppings.
Top the taco cornbread casserole with shredded lettuce, diced tomatoes, sour cream, avocado slices, and sliced jalapenos. You can serve this dish immediately or reheat it later. It keeps well for up to five days if stored in an airtight container.
For the cornbread, you can either buy a cornbread mix or use your homemade batter. If you need to be more adventurous, buy a cornbread muffin mix. You’ll need two large eggs and about 2/3 cups of milk for the cornbread. Once the batter is ready, spray the baking dish with nonstick cooking spray.
If you’re looking for a quick and easy dinner, this taco bake with cornbread is the answer. This classic Jiffy cornbread recipe can save you time and effort. It’s perfect for busy weeknights. Follow the instructions, and you’ll be ready to serve your guests. Enjoy! When planning a family meal, be sure to prepare ahead and have everything ready the day before.
Taco bake with cornbread is a delicious meal that is packed with flavor. To make it, combine one pound of ground beef with three tablespoons of taco seasoning. Add a can of black or pinto beans and drain. Shredded cheese and diced jalapenos go well with this dish. If you are serving this dish for a party, you can do it with additional toppings.
Toppings for taco bake with cornbread can include salsa and sour cream. These ingredients bring a creamy, delicious taste to the dish. Guacamole is another colorful option. Jalapenos can add a bit of heat to the taco pie. If you’re serving the word to family and friends, it’s also easy to make ahead of time and freeze it for a later date.
You can add diced tomatoes, shredded lettuce, sour cream, avocado slices, and shredded cheese for extra toppings. You can also add ground beef or shredded chicken if you want. Make sure you check the cornbread’s doneness before you serve it, but you can also reheat it in the oven or microwave for about 15 minutes.
If you don’t have Mexi-corn, you can substitute red pepper or whole sweet corn. Depending on your preferred spice level, you can also add Rotel or taco seasoning. You can add a can of pinto beans or black beans to add protein and texture to the dish. Once you’re done, serve the word with the toppings.
For easy weeknight meals, try this Tex-Mex casserole. It’s packed with flavor and makes for an easy meal. Taco cornbread casserole can be frozen for up to three months. Make sure to drain the corn well before freezing it. You can also double the recipe and bake it in a 9×13 pan.