I love taco’s so much that I have prepared them many different ways, all of which I am sure you do too: Taco pizza, taco flatbread/naan, taco salads just to name a few basics.
Then I came up with this taco chili recipe. And it is crazy good!
First, I made my cornbread in my 12inch cast iron skillet. I preheated the oven and the pan to 400 degrees. The recipe for the cornbread is below. When the batter was prepared, I pulled the pan out of the oven and put 2 T of butter in the pan and swirled it around to coat the pan. Then I poured in the batter and baked for about 30 minutes, just until it is golden and starting to pull away from the sides of the pan. It’s important to not overbake so keep an eye on it.
You could chop a jalapeno and add that to the cornbread batter before baking, that would be delish!
While that cornbread is baking I prepared the taco meat by browning the ground beef and onion. After that is cooked add the taco seasoning and mix well. Add 1 can of fire roasted tomatoes and the juice and 2 T water, let that simmer for a few minutes. Then I tossed in a chopped bell pepper that was sautéed from a previous meal. Mix that well and remove from the heat.
I wanted to add beans to this recipe but, I didn’t have the can of beans that I thought I had in my pantry sooo….due to the COVID-19 virus I was not running back to the store.
When the cornbread comes out of the oven spread the meat mixture over the cornbread and top with a package of shredded cheese. Pop that back in the oven for about 8-10 minutes, or until the cheese is melted.
Remove from the oven and let it sit for about 5 minutes then serve. Top with sour cream, guacamole, salsa, whatever you want.
My next experiment with this is using refried beans instead of the meat mixture, then lettuce and tomatoes and top with cheese. That I am sure will be just as delicious.
Taco Chili Cornbread in a Cast Iron Skillet
1-1/2 cup buttermilk *see note below
8 T butter, melted
2 cups cornmeal
½ cup flour
1-1/2 tsp baking powder
½ tsp baking soda
1 tsp salt
Pepper and cayenne pepper to taste
2 T sugar
2 T butter for skillet
- Put all ingredients in a large bowl, mix by hand until well blended. Set aside until oven and cast iron skillet are heated.
- Before pouring batter into the 12” cast iron skillet, melt 2 T butter and swirl around skillet to coat.
- Bake at 400 degrees for about 30 minutes, or until golden and starting to pull away from the side of the skillet. Do not overbake.
*NOTE: if you do not have buttermilk, just add 1-1/2 T of white vinegar to the milk and let it sit for about 5 minutes, stir before pouring into the batter.
Taco chili meat mixture:
1 lb ground beef
Salt and pepper
1 small onion, diced
1 bell pepper diced
2 T taco seasoning
2 T water
1 14 oz can of fire roasted tomatoes
8 oz package of shredded cheese of your choice to top the meat mixture
- Brown ground beef and onion, add salt and pepper to taste.
- When the beef is almost cooked, add the diced bell pepper. Drain the beef when cooked and reduce heat to low.
- Add the taco seasoning, water and tomatoes and mix well.
- Pour the meat mixture over the baked cornbread and top with the shredded cheese.
- Bake for about 8-10 minutes or until cheese is melted. Do not overbake.
Serve with sour cream, guacamole, salsa, or whatever you usually like with your taco’s and/or chili.