The cornbread and beef bake together into one bowl, which makes the dish very easy to prepare. This Mexican cornbread casserole is filled with a mix of herbs and spicy tastes. The cheese and onions create a vibrant coating.
Simple for beginners, if cheesy! This is a well-rounded lunch. Do not need to use any side plates.

Give it a shot! Our recipe promises it is possible to be integrated into a balanced daily routine, as well as excite the entire family.
This Taco Cornbread Casserole falls together in under 40 minutes for a feast packed with the flavors of fine Mexican seasoning.
Since this recipe actually needs only eight ingredients, it is easy to make. It is like a family tradition, hhh you’ll love it for sure!


600 ml.Of water.

500 grams.Of ground beef.

250 grams.Of basmati rice.

200 grams.Of frozen or canned corn.

75 grams.Of grated cheddar cheese.• 1 pkg.Of 25 grams.Of “Old El Paso“ Garlic and Paprika Spice Blend.

1 medium jar.Of 226 grams.Of Thick’n Chunky Old El Paso salsa.

1 Tbsp.Of vegetable oil/olive oil


1 small sucrine, cut it into pieces.

1 medium diced tomato.

Sour cream.


Step 1:

I heated the oil in a pan over medium heat until it is hot.

Step 2:

Then I added the ground beef and cooked for about 6 to 8 minutes, stirring regularly, until meat is thoroughly cooked.

Step 3:

I applied a combination of taco seasoning, rice, water, salsa, and corn, and I brought it to a boil, boiling even shall cover minimally.

Step 4:

I cooked rice for 15 minutes, stirring to ensure the rice doesn’t stick to the bottom.

Step 5:

Slowly I removed it from heat and allowed it to cool for around 10 minutes.

Step 6:

I poured the rice into a plate and finished with grated cheese.

Step 7:

I covered and set aside until melted, for 2 minutes.

Step 8:

For serving, I used a variety of fresh veggies. Enjoy it!!

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