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White Lily

Taco Cornbread Olé


30 min


25 min


4 servings


Crisco® Original No-Stick Cooking Spray 1 (8 oz.) can tomato sauce
CORN BREAD 1 (1 1/4 oz.) pkg. taco seasoning mix
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix 1 cup peeled, sliced, chopped tomato
1 tbsp. sugar 1/2 cup sliced black olives
1 large egg lightly beaten TOPPINGS
1 1/4 cups whole milk 1/2 cup sour cream
1/4 cup Crisco® Pure Vegetable Oil 1/4 cup sliced green onions
FILLING 1/4 cup chopped tomato
1 lb. ground beef Shredded sharp cheddar cheese
1/2 cup sliced green onions


  1. 1.
    HEAT oven to 425°F. Lightly spray an 8-inch square pan with no-stick cooking spray.

  2. 2.
    COMBINE cornmeal mix and sugar. Make a well in center of cornmeal mixture.

  3. 3.
    COMBINE eggs, milk and oil. Add all at once to dry ingredients, stirring just until moistened. (Batter should be lumpy.) Pour into prepared pan.

  4. 4.
    BAKE 20 to 25 minutes.

  5. 5.
    BROWN ground beef and onions in large skillet; drain well. Combine beef mixture, tomato sauce and taco seasoning mix. Cook 5 minutes. Stir in 1 cup chopped tomato and olives; cook until heated.

  6. 6.
    CUT cornbread into 4 squares. Split each square in half horizontally. Spoon meat mixture evenly over bottom half of cornbread square. Top with remaining half of cornbread square.

  7. 7.
    COMBINE sour cream, green onions and 1/4 cup chopped tomato. Spoon on top of each square; sprinkle with cheese.