Cheesy Taco Beef Stuffed Cornbread Squares

• 1 1/2 cups cornmeal
• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup melted butter
• 1 egg
• 1 pound ground beef
• 1 packet taco seasoning
• 1 cup shredded cheddar cheese
• 1/4 cup diced onions
• 1/4 cup diced bell peppers

Steps

1. 1 Preheat oven to 375°F. Grease a 9x9 inch baking dish.
2. 2 In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. Stir in buttermilk, melted butter, and egg until just combined.
3. 3 Set aside 1 cup of cornbread batter. Pour the rest into the prepared baking dish.
4. 4 In a skillet, cook ground beef with onions and bell peppers until browned. Drain excess fat and stir in taco seasoning.
5. 5 Spread the beef mixture over the cornbread batter in the dish.
6. 6 Dot the beef with shredded cheese.
7. 7 Dollop the reserved cornbread batter over the top.
8. 8 Bake for 25 minutes or until golden and a toothpick inserted comes out clean.
9. 9 Let cool slightly before cutting into squares.

Equipment

• 9x9 inch baking dish
• skillet
• mixing bowls

Variations

• Add black beans or corn to the beef mixture for extra texture.
• Use a blend of cheeses for a more complex flavor.

Substitutions

• If you don't have buttermilk, use 1 cup milk with 1 tablespoon lemon juice or vinegar.

Pairings

• Mexican rice
• refried beans
• jalapeño poppers

Nutrition

Tips

• Customize with your favorite taco toppings like diced tomatoes or cilantro.
• These squares can be made ahead and reheated before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freeze uncooked squares for up to 3 months. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a side of fresh salsa and guacamole.
• Pair with a simple green salad for a complete meal.

FAQ