Taco Cornbread Casserole | Semi-Slow Cooker
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 lb ground beef, browned
  • 1 can pinto beans
  • 1 can corn
  • 1 small can sliced black olives
  • 1 small can green chiles
  • 1 cup red onion, chopped
  • 1 packet taco seasoning
  • 1 cup salsa
  • ¼ cup cilantro, chopped, plus more to top
  • 1½ cups shredded cheddar cheese, plus more to top
  • 1 box cornbread mix, plus ingredients on box to make cornbread
  • Additional cheese, red onions and cilantro, and/or sour cream, bbq sauce or avocados to top
  1. Brown beef and place beef, beans, corn, olives, chiles, onion, taco seasoning and salsa in the slow cooker.
  2. Cook on low for 3-4 hours.
  3. Preheat the oven to 400 degrees
  4. Add cilantro and 1 cup cheese and cook for an additional 10 - 15 minutes, or until cheese is melted and combined.
  5. Drain excess cooking liquid and turn mixture into greased 9x11 pan
  6. Mix together cornbread mix and pour over the top of the beef mixture. Top with remaining cheddar cheese.
  7. Bake for 20 - 25 minutes, or until cornbread is cooked through and turning a golden brown.
  8. Enjoy hot and top as desired
Recipe by Little Kitchen, Big Bites at http://www.littlekitchenbigbites.com/2015/12/17/taco-cornbread-casserole-semi-slow-cooker/