TACO CORNBREAD CASSEROLE

 

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!

INGREDIENTS NEEDED:

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

FOR SERVING:

1 small sucrine, cut it into pieces.

1 medium diced tomato.

Sour cream.

PREPARATION METHOD:

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!!