Taco Casserole with Onion Cornbread Cheese Topping
Turn taco night into a one-dish sensation with this Taco Casserole topped with a savory Onion Cornbread Cheese Topping! Perfect for busy weeknights or casual gatherings, this hearty casserole layers seasoned ground beef, black beans, juicy diced tomatoes with green chilies, and sweet corn, creating a flavorful Tex-Mex base. The dish is crowned with a golden cornbread topping infused with green onions and melty cheddar cheese, baked to perfection for a comforting, cheese-filled finish. With just 15 minutes of prep time and a streamlined ingredient list, this crowd-pleaser combines the zesty flavors of tacos with the homestyle appeal of cornbread. Serve it warm and garnish with extra green onions for a vibrant touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 1 can (15 oz) Black beans, drained and rinsed
- 1 can (10 oz) Diced tomatoes with green chilies
- 1 cup Frozen corn kernels, thawed
- 2 cups Shredded cheddar cheese
- 1 box Cornbread mix (e.g., Jiffy)
- 0.33 cup Milk
- 1 large Egg
- 2 stalks Green onion, sliced thinly
- 1 tablespoon Vegetable oil
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish with nonstick spray.
Heat a large skillet over medium-high heat and add the vegetable oil.
Cook the ground beef until browned, about 5-7 minutes, breaking it up into crumbles as it cooks.
Add the diced onion and garlic to the skillet, and sauté for 2-3 minutes until softened and fragrant.
Drain any excess fat from the skillet, then stir in the taco seasoning, black beans, diced tomatoes with green chilies, and thawed corn kernels. Simmer for 3-4 minutes, then transfer the mixture to the prepared baking dish, spreading it evenly.
In a medium mixing bowl, prepare the cornbread batter according to the package instructions by combining the cornbread mix, milk, egg, and green onion. Stir in 1 cup of shredded cheddar cheese.
Carefully spoon the cornbread batter over the taco mixture in the baking dish, spreading it into an even layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese on top of the cornbread layer.
Bake the casserole in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with extra green onions if desired and enjoy!
Nutrition Facts
Calories |
2924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 6860 mg | 298% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 29.1 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2012 mg | 155% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
