Description
Loaded Cornbread Taco Pie is a hearty Tex-Mex casserole featuring seasoned ground beef, beans, corn, melty cheese, and a golden cornbread topping baked into a delicious all-in-one family dinner.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 box (8.5 oz) cornbread mix
- 1 large egg
- 1/3 cup milk
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch deep-dish pie plate or casserole dish.
- Heat olive oil in a skillet over medium-high heat.
- Add onion and cook for 3-4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in taco seasoning and water. Simmer for 2 minutes.
- Add black beans, corn, tomatoes, sour cream, and 1 cup cheddar cheese. Mix well.
- Spread the beef mixture evenly into the prepared dish.
- In a bowl, combine cornbread mix, egg, and milk until just blended.
- Spoon and spread the cornbread batter over the taco filling.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 25-30 minutes until the cornbread is golden and cooked through.
- Let rest for 5 minutes before serving.
- Garnish with green onions and cilantro.
Notes
- Do not overmix the cornbread batter to keep it tender.
- Ground turkey can be substituted for beef.
- Add sliced jalapeños for extra heat.
- Serve with salsa, guacamole, or additional sour cream.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex