Taco Cornbread Casserole

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.

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