Thursday, September 30, 2010

Corn Bread Taco Bake

Tra-la-la, fall-la-la is in the air-la-la!  Apples, pumpkins, candy corn-la-la!
One thing you all should probably know about me, that most of my college friends knew long ago and my kiddos know all too well now, is that I like to make up songs.  Songs about nothing...songs about whatever I am doing....songs about what I am trying to make my kids do. 
At least I don't sing into the Echo Mic anymore, well much anyway.  But boy did I ever love me some Echo Mic!  Case in point from this old college pic.

My dear, beautiful, friend Scooby (as seen here in this unauthorized-from-her pic) and I took the Echo Mic on tour with us annoying fellow choir members, as well as our bus driver Vern, through several states. 
Yes, my hair was that big and yes, I still have that red IZOD water-proof jacket thing.
Today my little diddy is about fall as you can see!
What does singing about fall have to do with this recipe?  Not too much, other than the fact that because I now have the song "Taco Flavored Kisses" going through my head and instead of going all "Southpark" on you again, I thought I would detour myself, and spare us all.  I am a giver that way :)
This recipe was yummy and a nice change of pace from regular tacos or even Taco Pasta.   It screams fall to me in a way that only corn bread and beans can.

  • 1 package (8 1/2 oz) corn bread/muffin mix (I used trader Joe's Corn Bread Mix and made per directions EXCEPT I used a 9x13 pan) PLUS ingredients on box
  • 2 - 2 1/2 pounds ground beef or turkey
  • 2 packages taco seasoning
  • 1 can Southwest Mexicorn
  • 2 cans Rotel
  • 2 cups sour cream
  • 2 cup Colby Jack, Cheddar or Mexican cheese, shredded
  • 5 green onions, green and white parts, sliced
  • 1 (4 ouces) can diced green chilies, drained
  • 1 medium tomato, chopped
  • 1-2 cup shredded lettuce, to taste
  • 1 can sliced olives
  • Extra shredded cheese, to taste
Preheat oven to  350 degrees. 
Make cornbread mix according to directions. Spread in 9"x13" pan.  Bake for 15 minutes.
Cook ground meat until no longer pink, drain.
Add taco seasoning and 1/3 cup water, can of Rotel (drained) and can of mexicorn (rinsed and drained) Cook until most of liquid has evaporated, about 2 minutes.
Spread over corn bread. Combine sour cream, cheese, green chilies, and green onion. Spread over meat mixture. Bake for 30 minutes longer or until heated through and cheese is melted.   I also like to stick mine under a broiler for a couple minutes at the end to get the top golden.
Sprinkle with tomato, lettuce and cheese.

recipe adapted (aka tweaked) from:  Pam's Midwest Kitchen

This recipe has been linked up at:
Mommy's Kitchen
Nikki's Nifty Knacks
Frou Frou Decor
Simply Sweet Home
Tidy Mom
Eat at Home


  1. Yum, this does look good. I havent eaten breakfast yet and I would like some. It does speak to fall. Joni

  2. Love it! You should do more late night blogging! Thanks for the laugh this am.

  3. What a great idea, tacos on cornbread. Thanks so much.

  4. oooooo...sounds so good! Love your recipes!

  5. Echo!!!!
    Love your taco bake!

  6. YUMMMMMMMM! I am soooo craving tacos today too! lol. Thanks so much for linking up to gettin' crafty on hump day! :)

  7. I love anything with the word "taco" in it! Looks great! Thanks for linking up for Friday Favorites last week!

  8. Yummy, yummy! Been craving Mexican food, so am bookmarking this one!

  9. Hey Siggy,
    I made your yummy cornbread taco bake this week. Hubby and I loved loved loved it! May I have your permission to repost on my blog and link it back to you?
    Thanks blogging friend! :)