If a taco and a cornbread casserole had a baby, this would be it—and it’s the weeknight dinner hero you didn’t know you needed. We’re talking sizzling seasoned meat, hearty beans, sweet corn, and a cheesy golden cornbread crust… all baked up in your trusty cast iron skillet. It’s warm, filling, and comes together with pantry staples and zero fuss. Serve it up with a dollop of sour cream and a crisp chipotle salad on the side, and you’ve got yourself a meal that checks every box: easy, comforting, and totally delicious.
Let’s get to it!
Ingredients
Filling
- 1 Pound Ground Beef
- 1 Pound Unseasoned Ground Pork
- 4 Tablespoons Taco Seasoning
- 1 15 oz Can Black Beans
- 1 Can Fire Roasted Tomatoes and Green Chilies
- 1 15 oz Can Tomato Sauce
- 1 Bag of Frozen Corn
Cornbread
- 1 Box Jiffy Cornbread Mix
- 1 Egg
- 1/3 Cup Milk
- 1 Cup Mexican Shredded Cheese
Directions
Brown the ground beef and pork in a cast iron skillet.
Add the taco seasoning and stir well to combine.
Add the corn, tomatoes and green chilies, black beans and can of tomato sauce and turn to low and let cook for about 10-15 minutes.
Meanwhile combine the jiffy mix, eggs, milk and cheese and mix together.
Spoon the cornbread mix over the taco meat mixture.
Add to the oven and cook for approx 30 minutes until the cornbread is cooked.
Serve with sour cream, cilantro, and sliced green onions as garnish.
I served ours with a chipotle salad mix.
Couldn’t be easier!