Taco Cornbread Casserole

Taco Cornbread Casserole


Taco Cornbread Casserole

° 1 tablespoon of vegetable oil or olive oil 500 g of ground beef

° 1 pkg. (25 g) Old El Paso ™ Garlic & Paprika Spice Blend

° 250 g of basmati rice

° 600 ml of water

° 1 jar (226 g) Thick 'n Chunky Old El Paso salsa

° 200 g of frozen or canned corn

° 75 g grated cheddar cheese

To serve

° 1 small sucrine cut into pieces

° 1 medium tomato, diced

° Sour cream


Heat the oil in a 24 cm deep frying pan over medium heat until hot. Add the ground beef and cook, 5 to 8 minutes, stirring occasionally, until cooked through.

Add the taco spice blend, rice, water, salsa and corn. Adduce to a boil, covering also minimize heat to medium-low. Cooking 13 to 16 min , stirring time to check that the rice does not stiick to bottom. Removing from heat & allow stand for 6 min .

Mix the rice with a fork and sprinkle with cheese. Cover and let stand, 1 to 2 minutes or until the cheese has melted. Serving with lettuce, tomatoes & sour cream, if wanted .