Cheesy Taco Cornbread Bake Recipe

About this recipe

This hearty and flavorful dinner combines seasoned ground beef, kidney beans, and tomato sauce, topped with melted cheese and a golden cornbread crust. Perfect for a quick and satisfying meal.

Ingredients

• - Thomas Ridley Fresh British Beef Mince
• - Cathedral City Mature Cheddar Cheese
• 25G Old El Paso Garlic & Paprika Taco Seasoning Mix
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Tiberino 1888 Polenta With Aromatic Herbs
• 370G Belazu Mixed Beans

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large skillet over medium heat, cook 1 lb of ground beef until browned, breaking it into crumbles as it cooks.
3. 3. Stir in 1 package of taco seasoning, 1 can of dark red kidney beans (drained and rinsed), and 1 cup of tomato sauce. Cook for 5 minutes, stirring occasionally, until heated through.
4. 4. Transfer the beef mixture to a baking dish and evenly sprinkle 1 cup of shredded cheese over the top.
5. 5. Prepare polenta according to the package instructions, then spoon the batter evenly over the cheese layer.
6. 6. Bake in the preheated oven for 25 to 30 minutes, or until the polenta topping is golden brown and cooked through.
7. 7. Remove from the oven and let cool for 5 minutes before serving. Enjoy your cheesy taco cornbread bake!