Easy Supper Idea: Cornbread Taco Bake Recipe
**Thank you to Stemple Creek Ranch for providing the ground beef used in this recipe. Opinions my own.
I’m not sure about it where you’re from, but here in the Midwest, we love our casseroles! And today, I’m bringing you one that goes all the way back to my childhood. So good and so easy! When I made it this particular time, I chose to make Roasted Brussel Sprouts for my side, but it’s great with other stand-alone veggies, a side salad, and/or rice.
Fresh Meat - From Farm to Your Table
Before I get to the recipe, I am excited to share with you a little about the ground beef I’m using in this recipe. It’s from Stemple Creek Ranch, located in Northern California. Most of their pastureland is Certified Organic and their free range beef and lamb are 100% grass fed. What they won’t feed them: grains, soy, corn, artificial hormones, growth promotants or antibiotics.
I know what you’re thinking, “I don’t live in Northern California!” Me either, I live in Indiana. BUT you can shop their products, including a variety of meats from beef, lamb and pork. They also have several meal kits ready to ship out as well. And if you’re looking for a gift idea for men (don’t get me wrong, women would love this too, I just feel like we’re usually wracking our brains a little harder for the guys in our lives), a gift card, or box of meat, from Stemple Creek Ranch will be welcomed with open arms.
I grew up on a farm, and do feel a bit spoiled when it comes to meats and produce. There really is nothing like “farm fresh.” Nothing. In other words, I hold my meat to a pretty high standard. That said, the ground beef provided for this recipe by Stemple Creek Ranch certainly lived up to the farm fresh standards I hold my meats to. Delicious and I highly recommend you check them out today!
You can learn more about Stemple Creek Ranch and view all of their delicious meats by visiting StempleCreek.com.
Do you have recipes that conjure up moments from your life you wish you could re-live? Truth be told, this recipe doesn’t necessarily bring back one specific moment, but a series of moments from my younger days. I’m not sure where my mom found this gem, but once she started making it, it quickly became a favorite. And even though it seems like more of a winter dish, I specifically remembering summer days eating, or helping make, this specific casserole.
I love how easy it is and how quickly it comes together….that’s one of my favorite things about casserole in general. Mix everything together and bake:) Find all of the instructions below, or print/save the card below for easy access.
Instructions:
Brown and drain meat.
Stir in taco seasoning, corn and tomato sauce.
Pour into 2 qt. casserole dish.
In a separate bowl, prepare corn muffin mix according to package directions, except add ½ can of onions.
Spoon corn muffin mix around outer edge of casserole.
Bake at 400° for 20 minutes (or until cornbread is baked through.
Top casserole with cheese and remaining onions, baking an additional 2-3 minutes, or until cheese melts.
Corn Bread Taco Bake Recipe
Ingredients:
1 ½ Ground Beef
1 can (8 oz) Tomato Sauce
1 pkg. Taco Seasoning
1 pkg. Jiffy Corn Muffin Mix (+1 egg and ⅓ C Milk)
½ C Water
1 Pint (2 C) Corn
1 can Durkee French Fried Onions
⅓ C Shredded Cheese
