The Pioneer Woman Tasty Kitchen
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Taco Cornbread Bake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

All the taco fixings inside savory cornbread. A bit of a twist on the traditional taco night.

Ingredients

  • 1 pound Ground Beef
  • ½ whole Onion, Diced
  • 1 package (about 1 Oz. Package) Taco Seasoning Mix
  • ¾ cups Water
  • 2 boxes (about 7.5 Oz. Box) Corn Muffin Mix, Like Jiffy
  • 2 whole Eggs
  • ⅔ cups Milk
  • 1 can (14.5 Oz. Can) Diced Tomatoes, Drained
  • 8 ounces, weight Cheddar Cheese, Shredded

Preparation

Preheat oven to 400 degrees. Grease an 8×8 pan.

Brown ground beef and onion together. Drain. Add taco seasoning mix and water. Simmer as directed on the package. Prepare corn muffin mix as directed on box with the eggs and milk. Add drained tomatoes to the meat mixture and stir to combine.

Pour half the corn muffin batter into pan. Spread the meat mixture in an even layer. Sprinkle cheddar cheese on top of the meat layer. Pour remaining corn batter over meat and cheese.

Bake for 20-25 minutes until golden brown.

Note: fillings can be changed to suit tastes. Salsa or corn can be added, for example. These can also be made into jumbo corn muffins with a taco filling.

One Comment

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Cowgirl Wannabe on 12.30.2010

OOOOOOH!! I was looking for something different in a “taco dip” and this sounds AWESOME!!! Gonna make it tomorrow to take to work for everyone on New Years Day! THANK YOU!!!

3 Reviews

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nwbearcatckd on 6.17.2011

Our family LOVES this recipe. It is in constant rotation. When mixing up the cornbread, I add a drained can of Mexican style corn. I usually also double it when making it, making one 9×9 in the freezer (before baking). It bakes up really well after thawing. Thanks so much for an easy, yummy recipe!

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smileyks on 9.22.2010

Homerun with this one. I’m always looking for something that can do double duty as a good dinner and a lunch leftover. Plus I’ve got a picky husband so can be a challenge.

Thought this was great. I was concerned the cornbread my be soggy as a left over, but it help up nicely.

I had a few small alterations when I made this:
First I misread and didn’t see the 2 boxes of mix. I made my own, but one homemade batch wasn’t enough to fully cover the top. So I just dropped the left over batter on top and sprinkled with cheese, still good.

I made it in an iron skillet, heated up oil first in the oven then poured in the cornbread. it had a nice crust on the bottom.

Also I had extra diced bell pepper on hand so I tossed that in with the onions. Then my can of tomatoes were “mexican” style. Both of these slight variations worked great. Also added 2 T of hot sauce to the meat mix.

This is a yummy and fun recipe. There’s plenty of was to change it up. My husband gave it the nod so I’ll certainly make it again.

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ajsmith65 on 8.29.2010

This recipe was a bit hit at my house! My husband is still talking about it… I thought it would need sour cream or a little something extra; but this is a winner all on it’s own!

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