Taco Cornbread Casserole
PREP
30 minutes
TOTAL TIME
60 minutes
SERVINGS
8-10
For Filling:
4 cups
green pepper, chopped
1 cup
red onion, chopped
1 lb
butternut squash or sweet potatoes, peeled & diced
1 tablespoon
oil
Salt & pepper, to taste
1 lb
ground beef or turkey
1 packet
taco seasoning mix
1 (15 oz) can
black beans, drained and rinsed
For Cornbread Batter:
1 package
Krusteaz Honey Cornbread & Muffin Mix
2/3 cup
milk
1/3 cup
vegetable oil (or melted butter)
1
egg
½ cup
cotija cheese (for topping)
STEP 1
For Filling: Heat oven to 400°F. Toss green pepper, red onion and squash/sweet potatoes with oil, salt and pepper. Spread evenly on sheet pan and roast until soft, 25-35 minutes.
STEP 2
Cook ground beef/turkey with taco seasoning mix as directed on packet.
STEP 3
Combine roasted vegetables, cooked meat and black beans in large bowl.
STEP 4
For Cornbread: Reduce oven heat to 350°F. Lightly grease 13x9-inch baking pan.
STEP 5
Stir together milk, oil, egg and cornbread mix until blended. Spoon half of batter into pan. Top with half of filling. Spoon remaining batter over filling. Spoon remaining filling on top. Sprinkle with cheese.
STEP 6
Bake 33-38 minutes or until a toothpick inserted into center comes out clean.
