Tuesday, November 12, 2013

Taco Cornbread Casserole

What a busy few weeks we have had!

We found out our baby is going to be a boy! We are naming him Luke Christopher and we are counting down to his arrival. About 10 more weeks! Still so much to do....

My mother in law and sister in law moved to Florida over the weekend so we were busy getting ready for their arrival. They are staying with us for a bit, it will be a big help when Luke arrives!

On to today's recipe....

I have been making this for a few years now...I've made it vegetarian and with ground chicken. This time I used Fantastic Food's Taco 'Meat'. It's a super easy one dish meal that's great by itself or served with a side dish or salad. I made a creamy rice dish that I'll share on another post.

Taco Cornbread Casserole

1 tablespoon taco seasoning
2/3 cup water
3/4 cup shredded cheddar or Mexican blend cheese
14 oz can creamed corn
1 pound taco filling of choice....vegetarian or meat
12 ozs total of jalepeno or Mexican cornbread mix ( I used 2 six ounce envelopes of Martha White Mexican Style)
Eggs and other ingredients cornbread mix calls for
Sour cream for garnish

Preaheat oven to cornbread package directions. 

Lightly grease a 9x9 square baking dish. 

Heat water, vegetarian crumbles or meat and taco seasoning in a skillet. Heat until water evaporates. 

Mix cornbread according to package directions. Add corn. 

Place half of cornbread on bottom of pan. Add taco mix to top. Sprinkle cheddar over taco mix. Top with remaining batter. Bake according to package directions. (I had to add about 5 more minutes to mine).

Let cool for 5 minutes before serving. 

Serve with sour cream. 

Dig in!