Taco Cornbread Casserole Recipe Taste of Home
Cowboy Cornbread Casserole Ingredients 1 pound ground beef 1 packet of taco seasoning (or 1/2 tsp of garlic powder, onion powder, cumin, chili powder, paprika) 2 boxes of Jiffy Cornbread Mix 2/3 cup milk 2 eggs 1 cup frozen corn 1 can diced tomatoes with green chilies 1 can pinto beans, drained 1 cup shredded cheddar cheese salt and pepper to taste Instructions In a large skillet brown ground.
Cowboy Cornbread Casserole
Step 4. Mix the ground beef mixture with beans, corn, diced tomatoes, and cheese in a large bowl. Step 5. In a separate small bowl, combine taco seasoning, water, and garlic powder. Pour the mixture over the ground beef and stir. Step 6. Pour the prepared filling into the prepared baking dish.
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5. Combine the corn muffin mix, cream corn, milk and sour cream in a medium bowl and stir. Add corn mixture to the top of the ground beef and cheese. Spread out into an even layer. 6. Bake in a 350 degree oven for 35-40 minutes or until the cornbread is cooked through and the filling is bubbly. Serve and enjoy!
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Preheat oven to 425°. In a mixing bowl, prepare the cornbread by mixing in the eggs and milk (same directions as seen on the box). Set aside. Brown the ground beef and drain. Add the taco seasoning, cheese, Rotel (undrained), pinto beans (undrained), and corn (drained) to the ground beef.
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How To Make Cowboy Cornbread Casserole. 1. Prep: Preheat oven to 390°F (200ºC) and prepare a 9x13-inch baking dish with non-stick spray or line it with parchment paper. 2. Make the cornbread: In a mixing bowl, prepare the cornbread by mixing the cornbread mix with the eggs and milk. Set aside.
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Cook beef and onion: Preheat oven to 450°F. Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over medium-high. Add beef, onion, salt, and pepper; cook, stirring occasionally and crumbling beef with a wooden spoon, until beef is browned and onions have softened, about 6 minutes.
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Step 6. Pour the cornbread batter over the cheese meat filling and spread it to cover the entire surface, then bake it in the preheated oven for 25-30 minutes or until the cornbread is golden brown and cooked through. Step 7. After it's baked, remove it from the oven and let it cool for a few minutes. Step 8.
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Instructions. Preheat the oven to 375°F. In a large cast iron skillet, add a little olive oil and sauté the onions and garlic until fragrant. Brown the ground beef. Drain excess fat, then add the taco seasoning. To the beef add the corn, black beans, and diced tomatoes. Mix together.
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Cook the ground beef, onions, and garlic and drain the grease. Add the Rotel, taco seasoning, corn, beans, and shredded cheese to the beef mixture and stir. Pour the mixture into a 9 x 13-inch greased casserole dish. In a large mixing bowl, add the Jiffy cornbread. Add the eggs, milk, sour cream, and vegetable oil and mix well.
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Preheat the oven to 375 degrees. Prepare baking dish by spraying it with non-stick cooking spray, and set aside. In a medium mixing bowl, mix cornbread according to package instructions using eggs and milk, and set aside. In a large skillet over medium heat, brown ground beef with the diced onion until no longer pink.
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Drain any excess fat. In a separate bowl, mix together the cornbread muffin mix according to the package instructions. In a crockpot, add the cooked ground beef, drained pinto beans, drained corn, and the can of Rotel tomatoes and taco seasoning. Stir to combine. Pour the cornbread muffin mix on top of the beef and bean mixture in the crockpot.
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Preheat the oven to 375 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray, and set aside. Mix cornbread according to package instructions using the eggs and milk. Set aside. In a large skillet cook the ground beef and onion until the beef is no longer pink and the onion is translucent.
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Instructions. Preheat oven to 375°F and lightly grease a 13x9 casserole dish with cooking oil spray. In a large skillet over medium-high heat add oil and sauté onion until translucent. Add ground beef breaking it apart until cooked and browned, drain excess fat if necessary.
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Drain excess grease. Step 3: Mix tomatoes with green chilies, salsa, corn, black beans, garlic powder, cumin, chili powder, black pepper and salt. Simmer on the stovetop for 10 minutes. Step 4: Transfer the ground beef mixture into a prepared 9 x 13 casserole dish. Sprinkle cheese evenly over the top of the meat mixture.
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With the back of a spoon, spread it to the edges of the skillet so the chili is completely covered. Bake for 17 to 22 minutes, or until a skewer inserted into the center of the cornbread comes out clean. If desired, lightly butter the top of the cowboy casserole. Let it cool for 5 minutes before slicing or scooping.
Taco Cornbread Casserole Recipe Taste of Home
Preheat your oven to 350°F. Take out the Cornbread Casserole from its container and place it into an oven-safe dish. Cover the dish with foil to prevent it from drying out during reheating. Place the dish inside the preheated oven and bake for around 20-25 minutes or until heated through.
