Beef Taco Cornbread Bake Recipe
- 1 lb QMF Ground Beef
- 1 medium onion
- 1 15 oz can black beans, rinsed and drained
- 1 envelope taco seasoning
- 1 1/2 cups corn kernels
- 1 4 oz can chopped green chiles
- 2 cups, divided, shredded sharp cheddar cheese
- 1 1/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg, beaten
Preheat oven to 400 degrees F.
In a 12-inch cast iron or ovenproof skillet over medium high heat and start to brown beef. Chop and add onion to beef in the skillet. When beef is cooked through, add taco seasoning and water as directed on the package. lower heat and let simmer for 2-3 minutes. Add black beans, corn and green chiles, and stir to combine. Season with salt and pepper to taste. Turn off heat and let the mixture site while you make cornbread.
In a bowl combine dry ingredients and lightly mix. In a separate bowl, add milk, oil and egg and stir. Pour wet ingredients into dry and stir to combine.
Add 1 1/2 cubs of the cheese on top of the beef mixture in the skillet. Pour cornbread batter on top and gently spread out evenly.
Bake for 20 minutes or just until the edges of the cornbread start to brown. Add remainder of cheese on top and bake an additional 5-7 minutes or until cornbread is golden and a toothpick comes out clean.