Cornbread Taco Bake
Prep Time15 minutes mins
Cook Time20 minutes mins
Servings: 6
Calories: 461kcal
- 1½ lbs ground beef or turkey
- ½ medium onion, chopped
- 2 tbsp taco seasoning (or 1 package store-bought)
- 1 8 oz can tomato sauce
- 1 can pinto, black, or kidney beans, drained and rinsed
- ¾ cup shredded cheese
- 1 package cornbread muffin mix (prepare as directed on package)
Preheat oven to 400°. Spray an 8" square pan with non-stick spray, and set aside.
In a large skillet, cook ground meat with onion over medium heat until meat is no longer pink; drain off any excess grease. Add the taco seasoning and tomato sauce and cook an additional 3-5 minutes. Add 1 can of pinto or black beans, drained and rinsed.
Spread the meat mixture in the bottom of the prepared baking dish. Sprinkle shredded cheese over the meat mixture.
Prepare the cornbread according to the package directions. Pour over the top of the cheese layer.
Bake in the preheated oven for 20- 25 minutes, until the cornbread is golden brown and a toothpick inserted into the cornbread layer comes out clean.
Serving: 1serving | Calories: 461kcal | Carbohydrates: 29g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 81mg | Sodium: 473mg | Potassium: 365mg | Fiber: 3g | Sugar: 9g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg