Beef Taco Bake

1 pound ground beef (about 1½ cups cooked)

1 (1-ounce) package taco seasoning

1 teaspoon dried minced onion

1 (14.75-ounce) can cream-style corn

1 (15-ounce) can black beans, rinsed and drained

1 (4-ounce) can chopped green chiles

1 (10-ounce) can Rotel tomatoes with green chiles, undrained

1 (8.5-ounce) package cornbread mix plus ingredients to make cornbread

½ cup shredded sharp cheddar cheese

*Garnish with shredded lettuce, shredded cheese, diced tomatoes, chopped green chiles, sliced black olives and sour cream.

Cook ground beef in a skillet until browned; drain well on paper towels. Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Mix ground beef with taco seasoning, dried minced onion, cream-style corn, black beans, chopped green chiles and Rotel tomatoes. Place mixture in prepared pan. In a small bowl, combine cornbread mix with egg and milk to make cornbread and ½ cup shredded cheese. Spread cornbread mix evenly over beef mixture. Bake, uncovered, for 30 to 40 minutes, or until cornbread is lightly browned. Top with shredded lettuce, additional shredded cheese, diced tomatoes, chopped green onions, sliced black olives and sour cream. Serves 6.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is She may be reached at 843-525-0350 or by email at