A twist on tacos

Reinvent your taco night with this easy-to-follow recipe. 

Taco Bake


  • 2 lbs Ground Beef
  • 2 diced Jalapeño peppers
  • 1 can of green chilies
  • 3 Diced tomatoes
  • 1 small diced red onion
  • 1 box of Spanish rice
  • 1 large can of enchilada sauce
  • 1 package of Mexican shredded cheese
  • 1 large green bell pepper
  • 1 large red bell pepper
  • 1 tsp garlic
  • 1 tsp olive oil
  • 1 box of cornbread mix (Jiffy cornbread)
  • Sour cream



  • Preheat oven to 350 degrees
  • Cook Spanish rice according to package directions & set aside.
  • Mix cornbread according to package directions & set aside.
  • Spray a deep dish pan with cooking spray & coat the bottom with about a 1/4 of the can of enchilada sauce.
  • Heat up the olive oil and add the diced onions, green & red bell peppers, jalapeños and garlic. Sauté for about 5 minutes. Add the ground beef & cook until brown. Drain in a strainer then return to the frying pan.
  • Add green chilies, diced tomatoes & 3/4 of the can of enchilada sauce mix well & cook for 5 mins.
  • Place beef mixture on the bottom of the deep dish pan and top with the shredded Mexican cheese and then the Spanish rice
  • Spread the cornbread mix on top.
  • Bake for 20-30 mins (until cornbread is golden brown)
  • Let cool 5 mins then serve with sour cream


Recipe submitted by Denise Greenewald

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