Taco Casserole Filling

• In a large skillet, cook ground beef over medium heat until fully cooked and no pink remains. Drain away excess fat and set beef aside.
• In the same skillet, sauté your onions over medium heat for a few minutes until softened. Add the ground beef back to the pan and stir together until combined.
• Next, add in taco seasoning (homemade or store-bought) and stir until combined. Pour in tomato sauce and diced tomatoes and mix together until combined.
• Next, pour in the can of rinsed and drained beans and drained corn and stir until combined. Lastly mix in 1 cup of shredded cheese of choice. (I used colby jack)
• Remove from heat and set aside while you prepare the cornbread topping. 

Cornbread Topping

• In a microwave safe bowl, melt butter and let it cool while you gather the ingredients for the cornbread topping.
• In a large mixing bowl add in milk, oil, 1 large egg, and the melted unsalted butter. Use a whisk and stir together until smooth and combined.
• Next, add in the cornmeal a little at a time and whisk together until combined. When a small amount of cornmeal remains showing, stir in 1 cup of shredded cheese and mix together until incorporated.
• Next, preheat your oven to 350 degrees F and spray a 9×13 baking dish with non-stick cooking spray. Pour in the ground beef mixture and use a spoon to spread it evenly in the pan.
• Next add the cornbread topping on top and use a spatula to spread evenly throughout. Sprinkle 1/2 cup of shredded cheese over the top of the casserole.
• Bake in the oven for 25-30 minutes or until the top is a light golden brown. 

Topping Ideas

• Serve your casserole in bowls, and if desired top with your favorite taco toppings.
• Our family loves topping it with crushed Nacho Cheese Doritos, salsa, sour cream, and shredded lettuce. Cheese dip is also delicious drizzled on top.
• You can also ramp up the spice/flavor by adding chopped pickled jalapeno in with the cornbread topping before baking, or simply add on top with the rest of your toppings.