A hearty, satisfying casserole that embodies the spirit of Tex-Mex cuisine with a rich mix of flavors and textures.
Ingredients
Scale:
1 pound ground beef (or ground turkey)
1 small onion, chopped
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) diced tomatoes, undrained
1 cup frozen corn kernels
1 packet taco seasoning
1 box (8.5 ounces) cornbread mix
1 large egg
1/3 cup milk
2 cups shredded cheddar cheese
Chopped fresh cilantro (optional)
Chopped green onions (optional)
Sour cream or guacamole for serving (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef with the chopped onion, cooking for about 5-7 minutes or until the beef is no longer pink and the onion is translucent.
Drain any excess fat from the skillet. Stir in the black beans, diced tomatoes, corn, and taco seasoning. Cook for an additional 5 minutes.
Transfer the beef mixture into a greased 9x13-inch baking dish, spreading it evenly across the bottom.
In a separate bowl, combine the cornbread mix, egg, and milk as per the package instructions. Mix until just combined.
Pour the cornbread mixture over the beef layer in the baking dish, spreading it evenly.
Sprinkle the shredded cheddar cheese on top of the cornbread mixture.
Bake in the preheated oven for 30 minutes, or until the cornbread is golden brown and a toothpick comes out clean.
Let cool for a few minutes before serving. Garnish with chopped cilantro and green onions, and serve with sour cream or guacamole if desired.
