Before you guys call BS on me calling this a recipe, I’ll be the first to say, there is zero skill required for this so-called ‘recipe’.
I can’t even call it a recipe in good faith, because it’s just so darn easy, and there isn’t even really any technique involved.
Basically if you can open a jar, turn your oven on, and stir things together, you are golden.
Okay, so I know, I’m not exactly selling this, huh?
Alright, well, let me start this over again and tell ya what is great about it.
Well, it’s delicious, for one.
For another thing, it’s perfect for a busy weeknight ‘meal’, alebit not the healthiest of weeknight meals, but yesterday was Cinco De Mayo so it’s totally acceptable, right? Of course!
Snack suppers are totally a thing.
Shoot, make it tonight. Even though it’s now the 6th of May, it’s still a fun change of pace.
It also makes for a great game day appetizer.
Is your mouth watering yet?
Forget tacos. Get a fiesta going in your house any night with this fun, easy, new Tex Mex idea.
There that works.
7 Layer Cornbread Casserole
If you’ve tried this 7 LAYER CORNBREAD CASSEROLE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
For The Cornbread
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1/3 cup vegetable oil
- 1 1/2 cups milk
- 3 large eggs
- 1/3 -1/2 cup frozen corn kernels thawed
For The Toppings
- 1 lb lean ground beef
- 1 1.25 oz packet taco seasoning, or 2 tbsp taco seasoning
- 1/4 cup water
- 1 15 oz can refried black beans
- 1 1/2 cups prepared guacamole
- 2 scant cups of sour cream
- 1 cup shredded Mexican blend cheese
- 1 cup pico de gallo
- 1 small can sliced black olives drained
- ¼ cup sliced green onions
- Grease a large rimmed sheet pan with oil and set aside, or generously coat with non-stick cooking spray to prepare.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. In a separate bowl, whisk together the oil, milk, eggs, and corn. Transfer the combined wet ingredients into the dry ingredients ands tir until evenly incorporated. Spread the batter evenly out into the prepared sheet pan, using a spatula that’s been coated in flour or cooking spray to prevent sticking.
- Bake the cornbread at 400 degrees for 12 minutes or until the middle is set and the top’s starting to turn a light brown around the edges. Remove from the oven and allow it to cool for 15 minutes before layering the remaining ingredients on top.
- While the cornbread is cooling, brown the ground beef in a skillet over medium heat. When browned, drain the grease, and return to the skillet. Stir in the taco seasoning and ¼ cup water until evenly incorporated with the beef. Continue stirring, and cooking, until the sauce has thickened. Once the meat is cooked all the way through, remove from heat and set aside.
- Start by spreading the refried beans over the top of the cornbread, leaving the edges of the cornbread exposed. Spread the guacamole over the beans and then the sour cream over the guacamole. Spoon the ground beef mixture over the sour cream and then sprinkle with the shredded cheese. Top the cheese with the pico de gallo and sliced olives and then finish it all off with the green onions.
- Serve and enjoy!
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