A twist on the everyday taco. This recipe is fast, easy & pleased all of my generations including the pickiest of eaters. The honey cornbread adds the perfect sweetness to this recipe. The recipe also works well in cast iron!
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 bell peppers (any color), chopped
- 2 teaspoons ground cumin
- 1 envelope taco spice mix
- 1 teaspoon salt
- 2 cups salsa
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 2 (8-ounce) packages cornbread mix (I use honey style)
Preheat oven to 400 F and grease a 9×13 baking dish. In a skillet over medium heat, add the ground beef, onion, bell pepper, cumin, spices and salt. Stir and cook until the beef is cooked and the onions are translucent. Add the salsa, black beans and corn to the beef mixture and cook for 10 minutes, stirring occasionally. Add water if too thick. Pour into 9×13 baking dish. Prepare cornbread mix as directed and spread over top of beef mixture. Bake for 20-25 minutes or until the cornbread is cooked through and golden on top. Serve with sour cream and hot sauce, to taste.
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