Johnny Jalapeno's Taco Cornbread Skillet
Get ready to elevate your Tex-Mex game with Johnny Jalapeño's Taco Cornbread Skillet, a one-pan wonder that combines zesty taco flavors with a golden, fluffy cornbread topping. This hearty skillet dish starts with savory ground beef, seasoned with bold taco spices, and loaded with a colorful mix of onions, red bell peppers, sweet corn, and optional jalapeños for a spicy kick. Layered with melty cheddar cheese and topped with a cornbread batter, this dish bakes to perfection in just 30 minutes, creating a crispy, cheesy crust that seals in all the goodness. Perfect for weeknight dinners or potluck gatherings, this easy-to-make recipe is packed with satisfying flavors and textures. Garnish with fresh cilantro and serve with sour cream and salsa for a comforting, crowd-pleasing meal.
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Ingredients
- 1 lb Ground beef
- 1 packet Taco seasoning mix
- 0.5 cup Water
- 1 small Yellow onion, diced
- 1 Red bell pepper, diced
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 Jalapeño, finely diced (optional for extra spice)
- 1.5 cups Cheddar cheese, shredded
- 1 box Cornbread mix
- 0 (adjust per cornbread box instructions) Milk (as per cornbread mix instructions)
- 0 (adjust per cornbread box instructions) Eggs (as per cornbread mix instructions)
- 0 (adjust per cornbread box instructions) Vegetable oil (as per cornbread mix instructions)
- 2 tbsp Fresh cilantro, chopped (for garnish)
- 0 Sour cream (optional for serving)
- 0 Salsa (optional for serving)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large cast-iron skillet over medium-high heat, brown the ground beef until fully cooked, about 6-8 minutes. Drain any excess fat.
Step 3
Add the taco seasoning mix and 1/2 cup of water to the skillet with the beef. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.
Step 4
Add the diced onion, red bell pepper, corn, and jalapeño (if using) to the skillet. Stir and cook for an additional 5 minutes until the vegetables are slightly tender.
Step 5
Reduce the heat to low and sprinkle 1 cup of shredded cheddar cheese evenly over the beef and vegetable mixture. Allow the cheese to melt slightly.
Step 6
In a separate bowl, prepare the cornbread batter according to the instructions on the box, using the specified amounts of milk, eggs, and vegetable oil.
Step 7
Carefully pour the cornbread batter evenly over the beef mixture in the skillet, spreading it gently with a spatula to cover the filling completely.
Step 8
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Step 9
Remove the skillet from the oven and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Let it rest for 5 minutes to allow the cheese to melt and the dish to settle.
Step 10
Garnish with chopped cilantro and serve warm. Optionally, top each serving with a dollop of sour cream and a spoonful of salsa.
Nutrition Facts
| Serving size | (1830.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3224.5 |
| Total Fat 173.8g | 0% |
| Saturated Fat 79.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 702.1mg | 0% |
| Sodium 4072.6mg | 0% |
| Total Carbohydrate 271.9g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 86.9g | |
| Protein 160.1g | 0% |
| Vitamin D 177IU | 0% |
| Calcium 2149.5mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 3156.6mg | 0% |
Source of Calories