Monday, April 20, 2015

Jalapeno Cornbread Topped Taco Bake



Recipe can easily be doubled for a 9x13 casserole dish. You can also use a packaged taco seasoning mix in place of what is listed in this recipe.

1/2 pound lean ground beef
1 cup cooked rice
1 can black beans (well drained)
1 can tomato sauce (8 oz)
2 tablespoons water
1/2 cup sour cream
1 cup shredded cheese
Taco Seasoning Mix
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon seasoned salt
1 teaspoon black pepper
Cornbread Topper
1 box Jiffy Cornbread Mix
1 egg
1/3 cup milk
1 jalapeno, diced


Preheat oven to 400. Brown ground beef in deep skillet and drain if necessary. Add rice, black beans, tomato sauce, water, sour cream, and seasoning. Stir until well combined and heated thoroughly. Spread into lightly greased 8x8 casserole dish. Top with cheese. Prepare Cornbread topping by combining mix, egg, milk, and jalapeno. Spread evenly over the cheese. Bake at 400 until cornbread is golden brown (about 20 minutes). Serve with extra sour cream and salsa if desired.


Recipe inspired by Taste of Home Magazine. Taco Seasoning Mix adapted from Homemade Taco Seasoning on The Recipe Critic. 

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