Description
A hearty and comforting Taco Cornbread Casserole combining savory taco-seasoned ground beef and black beans with a moist, flavorful cornbread topping, baked to golden perfection and garnished with fresh sour cream and avocado slices. Perfect for a family dinner with a delightful Tex-Mex twist.
Ingredients
Scale
Beef Mixture
- 2 tablespoons Canola oil
- 1 cup Yellow onion, diced
- 1 pound Lean ground beef
- 2 cloves Garlic, finely chopped
- 1 packet Taco seasoning
- 2 tablespoons Tomato paste
- 1 cup Tomato sauce
- 1 can Black beans (about 15 oz), drained and rinsed
- 1 teaspoon Kosher salt
Cornbread Mixture
- 1 cup Cornmeal
- 1 tablespoon Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Kosher salt
- 1 large Egg
- 1 cup Whole buttermilk
- 1/2 cup Unsalted butter, melted
- 1 cup Cream-style corn
- 1/2 cup Chopped green chiles
- 1/4 cup Fresh cilantro, chopped
To Serve
- 2 cups Pre-shredded Mexican 4-cheese blend
- 1 cup Sour cream
- 1 medium Avocado, sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Onions: In a skillet, heat canola oil over medium heat and cook the diced onions until they become translucent and soft, about 5 minutes.
- Brown Ground Beef and Garlic: Add the ground beef and finely chopped garlic to the onions, cooking until the beef is fully browned and no longer pink, approximately 5 to 7 minutes.
- Add Seasonings and Simmer: Stir in taco seasoning, tomato paste, tomato sauce, drained black beans, and kosher salt. Allow the mixture to simmer gently for about 5 minutes to meld the flavors.
- Mix Dry Ingredients for Cornbread: In a separate bowl, combine cornmeal, granulated sugar, baking powder, and kosher salt, ensuring an even distribution.
- Combine Wet Ingredients: In another bowl, whisk together the egg, whole buttermilk, and melted unsalted butter until smooth and well incorporated.
- Make Cornbread Batter: Pour the wet ingredients into the bowl with dry ingredients and stir until just combined. Gently fold in cream-style corn, chopped green chiles, and fresh cilantro for extra flavor and texture.
- Assemble the Casserole: Grease a baking dish to prevent sticking. Spread the cooked beef mixture evenly as the bottom layer, then evenly top with the prepared cornbread batter. Sprinkle the shredded Mexican cheese blend evenly over the top.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the casserole cool for 5 minutes before serving. Garnish with dollops of sour cream and arrange sliced avocado on top or on the side for a creamy, fresh finish.
Notes
- For a spicier kick, add chopped jalapeños or increase the amount of green chiles.
- Use ground turkey or chicken instead of beef for a leaner option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in the oven at 350°F until heated through.
- If you prefer a crispier top, broil the casserole for the last 2 minutes of baking, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Keywords: taco cornbread casserole, mexican casserole, ground beef casserole, cornbread topping, tex-mex dinner, easy casserole recipe
