- 1 1/2 pounds ground beef
- 1 onion, finely chopped
- garlic powder to taste
- salt and pepper to taste
- 1 (14.5 ounce) can diced tomatoes
- 1 (1.25 ounce) package taco seasoning mix
- 3/4 cup hot water
- 1 (11 ounce) can whole kernel corn, drained
- 1 (8.5 ounce) package corn muffin mix
- 1 cup shredded Cheddar cheese (optional)
- 1 (2.25 ounce) can sliced black olives (optional)
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
- Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Meat browning. I can't use regular taco seasoning (dairy) and I didn't have any made up so I just threw things in. :)
Meat in the baking dish.
Cornbread mix layer.
Side view of the layers.
Toasted! Note: Make sure you check the cornbread for doneness. The liquid in the corn makes it take a bit longer to cook all the way through!
A few notes...
- If you're avoiding dairy you can make the cornbread with soy milk. It makes it less fluffy, but it's still good in the dish. (I had raw buttermilk so I used that.)
- You can put tomatoes in the meat mixture like the recipe calls for...Stefan doesn't really like tomatoes so I left them out.
- We've also put pinto beans in the meat mixture before and had success.