Monday, October 27, 2014

Cornbread Taco Bake

We love tacos.  We love cornbread.  This one pot wonder was a no brainer for us.  Hearty, satisfying and easily put together, this is a great go to all through the fall and winter months.
The original recipe called for a ranch dressing drizzled over the top (no thank you), so we opt for fresh pico or restaurant style salsa instead.  Delicious.
We also switched out the rotisserie chicken with ground beef, and added a home made cornbread crust, rather than the store bought kind.  
Cornbread Taco Bake
Recipe modified from Barbara Bakes

1 lb. lean ground beef
1/2 onion, chopped
1 jalapeno pepper, chopped
1/4 c. chopped cilantro leaves
1/2 tsp. salt
1/2 tsp. cumin
1/4 tsp. black pepper
14.5 oz. can diced tomatoes with green chilies

1 c. flour
1 c. corn meal
4 tsp. baking powder
1/4 c. sugar
3/4 tsp. salt
2 eggs
1/4 c. olive oil
1 c. milk

1 1/2 c. cheddar and pepperjack cheese blend
3 c. shredded romaine lettuce
1 c. chopped tomatoes
sour cream

Brown beef and onion in large skillet over medium heat.
Add jalapeno, cumin, salt and pepper, and continue cooking until beef is done.
Stir in cilantro and tomatoes and heat through.

Meanwhile, add dry ingredients for crust and mix.
Add eggs, oil and milk and whisk to combine.

Remove beef mixture from skillet and wipe out with a paper towel.
Spray skillet with Pam, and pour cornbread mixture in.
Spoon beef mixture evenly over cornbread and sprinkle with cheese.

Bake at 400 degrees for 20 minutes or until golden brown.
Cut into wedges.
Top with desired toppings.

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