CORNBREAD TACO BAKE
The cornbread and beef bake together in one casserole dish, making this entree convenient. This Mexican cornbread casserole is packed with tempting seasonings, and the cheese and onions make an attractive topping. -Vicki Good, Oscoda, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the corn, tomato sauce, water, green pepper and taco seasoning. Spoon into a greased 2-qt. baking dish., Prepare cornbread mix according to package directions for cornbread. Stir in half of the onions. Spread over beef mixture. Bake, uncovered, at 400° for 20 minutes. , Sprinkle with cheese and remaining onions. Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, 3-5 minutes longer.
Nutrition Facts : Calories 541 calories, Fat 26g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 1491mg sodium, Carbohydrate 48g carbohydrate (14g sugars, Fiber 5g fiber), Protein 28g protein.
TACO CORNBREAD MUFFINS
Steps:
- Preheat oven to 375 degrees. Lightly spray 12 muffin pan cups with cooking spray. In a skillet, cook ground beef or turkey until brown. Drain fat. Add taco seasoning and water to cooked meat. Simmer for 5-10 minutes. Stir in 1/4 cup of salsa. Set aside. In a bowl, mix together cornbread mix, milk, eggs and 1 cup shredded cheese. Pour mixture into greased muffin pan cups, filling 2/3 full. (you may have some leftover batter) Top each muffin with taco meat. Bake for 16-19 minutes, or until golden brown. Top with sour cream, cheddar cheese, green onions and salsa.
TACO SOUP WITH JALAPEñO-CHEDDAR CORNBREAD MUFFINS
This taco soup is a marriage of soup and chili in the best way possible. Ground beef and fresh chorizo get browned and simmered with chili powder, cumin and paprika until fragrant. Then fire-roasted tomatoes and mild green chiles are stirred in for a Tex-Mex twist. Quickly whip up jalapeño and Cheddar cornbread muffins to serve on the side, and top with sour cream, cilantro and some diced avocado for a hearty, family-friendly meal.
Provided by Eddie Jackson
Categories main-dish
Time 1h15m
Yield 6 to 8 servings; makes 9 muffins
Number Of Ingredients 32
Steps:
- For the Jalapeño-Cheddar Cornbread Muffins: Preheat the oven to 425 degrees F and generously spray 9 cups of a 12-cup muffin tin with nonstick cooking spray.
- Whisk together the cornmeal, flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, egg, melted butter and dark brown sugar in a large bowl. Fold the cornmeal mixture, jalapeños and Cheddar into the buttermilk mixture until just combined (it's OK if there are some small lumps).
- Divide the batter evenly among the 9 greased muffin cups. Bake until golden brown and a toothpick inserted into the center comes out clean, 10 to 12 minutes. Let the muffins cool in the pan for 5 minutes. Then run an offset spatula around the edges of each muffin and invert onto a wire rack to cool completely, about 30 minutes.
- For the taco soup: While the muffins bake, make the taco soup. Heat the oil in a large Dutch oven or large pot over medium-high heat. Add the ground beef and chorizo and cook, breaking up the meat with a wooden spoon, until browned and crumbly, about 6 minutes. Add the onion, bell pepper, a pinch of salt and several grinds of black pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, tomato paste, cumin, paprika, cayenne pepper and 1/2 teaspoon salt. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth, fire-roasted tomatoes, black beans and green chiles, and bring to a boil over high heat. Reduce the heat to medium-low, then simmer, partially covered, until the meat and beans are very tender and the sauce thickens slightly, 35 to 45 minutes. Taste and adjust the seasoning with salt and pepper.
- Ladle into bowls and top with diced avocado, sour cream and fresh cilantro. Serve with lime wedges and the Jalapeño-Cheddar Cornbread Muffins.
TACO MUFFINS
I'm always creating new recipes...this one went over very well with family and friends. These mouthwatering muffins are excellent with refried beans.-Donna Krivdo, Prescott Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 50m
Yield about 16 muffins.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. Cool. , In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine dry ingredients; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in meat mixture. , Fill greased muffin cups two-thirds full. Bake at 425° for 12-15 minutes or until golden brown. Carefully remove muffins to a greased 13x9-in. baking dish. Top each with salsa and cheese. Bake 5 minutes longer or until the cheese is melted.
Nutrition Facts :
TACO CORNBREAD SQUARES
Cornbread makes a delicious crust for this hearty meal from Denise Hughes of Waynesville, Missouri. "I cut it into bite-size squares so it's less messy to eat," she shares. "My family loves it!"
Provided by Taste of Home
Categories Appetizers Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cornbread mix, egg and milk until blended. Spread into a greased 9-in. square baking dish. , Bake at 350° for 15 minutes. Combine taco meat and beans; spread over cornbread. Combine sour cream, 1 cup cheese and onion; spread over meat mixture. , Bake for 20-25 minutes longer or until heated through and cheese is melted. Sprinkle with the tomato, lettuce, olives and remaining cheese.
Nutrition Facts : Calories 630 calories, Fat 33g fat (15g saturated fat), Cholesterol 105mg cholesterol, Sodium 1506mg sodium, Carbohydrate 53g carbohydrate (13g sugars, Fiber 7g fiber), Protein 30g protein.
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