Do you like cornbread? I love it in any form. This taco casserole is my favorite cornbread hack. Make this easy dish tonight- your family will love it! It also makes for great leftovers. Note: You can easily make this GF, DF or vegan, too!
WHAT YOU’LL NEED:
Cornbread Batter:
2 boxes Jiffy cornbread mix or 16oz. of another brand
⅔ cup milk (any kind, even non dairy)
2 eggs (can also use an egg substitute)
1 can of creamed corn
1 can regular corn, drained
Meat Layer:
1 pkg. ground chicken, turkey or beef (can also use plant based option)
1 packet taco seasoning (or approx. 2 Tbsp.)
1 can Rotel Tomatoes (diced tomatoes with mild chiles) – do not drain
Cheese Layer:
1 pkg shredded Mexican blend cheese (6 oz.)
INSTRUCTIONS:
Mix all of the cornbread batter ingredients together until well combined and set aside. Then, brown meat with taco seasoning, and add Rotel, juice and all. Mix well, cover and simmer about 5 minutes.
In prepared pan, layer in this order: 1/2 cornbread batter, all of the prepared meat, entire packet of shredded cheese, top with remaining cornbread batter. Bake at 350F for 45-55 minutes, or until cornbread is cooked through and fluffy. Serve with your favorite taco toppings!
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