Taco Cornbread Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tex-Mex casserole layering spiced ground beef and taco filling with sweet cornbread batter. The combination of savory and sweet makes this a hearty, satisfying skillet dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound lean ground beef
- 1 small onion (diced)
- 1 small bell pepper (diced)
- 16 ounces canned pinto beans (drained)
- 10 ounces canned diced tomatoes with chiles (drained)
- 1 packet taco seasoning
- 1 1/2 cups shredded Mexican blend cheese
- 2 tablespoons butter
- 1 3/4 cup cornmeal
- 1 cup flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/3 cups buttermilk
- 2 large eggs
- 2/3 cup canned corn
- 4 ounces canned diced green chiles
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1190mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 721mg
- Calcium
- 302mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.