HOW TO MAKE TACO CORNBREAD CASSEROLE?
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.
I heated the oil in a pan over medium heat until it is hot.
Then I added the ground beef and cooked for about 6 to 8 minutes, stirring regularly, until meat is thoroughly cooked.
I applied a combination of taco seasoning, rice, water, salsa, and corn, and I brought it to a boil, boiling even shall cover minimally.
I cooked rice for 15 minutes, stirring to ensure the rice doesn’t stick to the bottom.
Slowly I removed it from heat and allowed it to cool for around 10 minutes.
I poured the rice into a plate and finished with grated cheese.
I covered and set aside until melted, for 2 minutes.
For serving, I used a variety of fresh veggies. Enjoy it!!