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Comfort food has a special ability to evoke warm memories and feelings of togetherness. It represents the love and care that goes into each meal, often serving as a bridge between generations. Special occasions, such as Mother’s Day, amplify this emotional connection as families gather to honor the matriarchs in their lives. With celebrations often revolving around the kitchen table, the meals prepared during these times become cherished memories that last a lifetime.

Mother’s Day Cornbread Taco Casserole

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Ingredients
  

1 box cornbread mix (plus ingredients as directed on packaging)

1 lb ground beef or turkey

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 packet taco seasoning

1 cup diced tomatoes (fresh or canned, drained)

1 small onion, diced

2 cups shredded cheddar cheese (divided)

1 cup sour cream

1 cup salsa

Fresh cilantro, for garnish (optional)

Sliced jalapeños, for garnish (optional)

Avocado, sliced, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Cornbread: In a mixing bowl, prepare the cornbread batter according to the package instructions. Once mixed, set aside.

      Cook the Meat: In a large skillet over medium heat, add the diced onion and cook until translucent (about 3-4 minutes). Add the ground beef or turkey and cook until browned. Drain excess fat if necessary.

        Add Taco Flavoring: Stir in the taco seasoning, black beans, corn, and diced tomatoes into the meat mixture. Let it cook for about 5 minutes, stirring occasionally, until everything is well mixed and heated through.

          Layer the Casserole: In a greased 9x13 inch baking dish, spread half of the cornbread batter on the bottom. Then, layer the meat mixture on top. Sprinkle 1 cup of shredded cheddar cheese over the meat mixture.

            Top with Remaining Cornbread: Pour the remaining cornbread batter over the cheese, spreading it evenly to cover the entire dish.

              Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.

                Add Final Touches: Once baked, allow the casserole to cool slightly before adding dollops of sour cream and salsa on top. Sprinkle with the remaining cup of cheddar cheese.

                  Garnish and Serve: Top with chopped cilantro and sliced jalapeños if desired. Serve hot with avocado slices on the side.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8