Taco Cornbread Casserole
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. —Lisa Paul, Terre Haute, Indiana
Ingredients
- 2 pounds ground beef
- 2 envelopes taco seasoning
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 cup water
- 1 cup cooked rice
- 1 can (4 ounces) chopped green chiles
- 2 packages (8-1/2 ounces each) cornbread/muffin mix
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 cup sour cream
- 2 cups corn chips
- 2 cups shredded Mexican cheese blend or cheddar cheese, divided
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Optional: Shredded lettuce, chopped tomatoes and chopped red onion
Reviews
Please read this review if you’re planning on making this. This recipe is so good!! but I tweaked it after reading the comments. I didn’t drain the can of diced tomatoes; I added a 10 oz can of mild Ro-Tel; I didn’t add rice; I used crushed tortilla chips; and I only baked it for about 30 minutes. There’s NOTHING dry about it this way and it is one of the tastiest things I’ve tried in a while. My kids love it too!
Hi good afternoon I saw this recipe and wanted to try it I just made it smells great tastes great and decorate very pretty as for the bake time since all the ingredients were pre cooked except for the corn bread following the directions on the box and everything will come out perfect thanks for sharing this recipe I will be making this again in the near future thumbs up for me
If you're gonna cook this I'd use the temp provided by your cornbread package because following the 400 degrees listed in this recipe equals a burnt top and bottom and undercooked middle. I even set my timer for 5 minutes earlier then the lowest suggested time and it was still burnt to hell. I knew I should've listened to my instinct that 400 was too high for something like this.
, I omitted the rice and substituted black beans and split this recipe in half except for the taco seasonings. Added sliced black olives and used the cornbread recipe on the Allbers Cornmeal box. I found the dish very dry and wondering if the tomatoes, chilies and olives weren't drained. We didn't see any benefit by baking the corn chips, I;m thinking just to serve on top when the casserole is done. For us, the flavor was there, just dry. VFE
Way to much corn bread and way to dry . None of us liked it very much. Will not be making it again unless changed substantially.
I wanted to update this recipe with a couple of clarifications. The recipe should say diced tomatoes, UNDRAINED, not drained. Also, it should say to use tortilla chips, not corn chips. Thank you.
It was very dry. If I make it again maybecutdown on the amount of corn muffin mix.
We really like this — the sour cr seems to add a lot of flavor and tenderness. Didn’t mind the amt of cornbread. It looked like it was going to overflow my Pyrex 9 x 13 pan but didn’t. Will make it again!
This is a keeper recipe, my hubby and daughters family were delighted with dinner as a surprise. It was a little dry,so next time I will change up the cornbread with less of it, or more sauce. Flavor was so good that I'll be making this again.
Way to much cornbread