Speedy Taco Feast Recipe

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My two teenagers enjoy the taco taste of this hearty main dish, and I appreciate the fact that there's no mess. We like to eat it on cool fall days or snowy winter nights.—Janice Steimer, Rochester, New York
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 8 servings


  • 2 pounds ground beef
  • 2 envelopes taco seasoning
  • 1-1/2 cups water
  • 1 jar (16 ounces) salsa
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • Sour cream, optional


  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water, salsa and corn; cook and stir until heated through, about 15 minutes. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese.
  2. Prepare corn bread mix according to package directions. Spoon batter evenly over cheese.
  3. Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center of the corn bread comes out clean. Serve with sour cream if desired. Yield: 8 servings.
Originally published as Speedy Taco Feast in Casserole Cookbook 2001, p298

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asgattis User ID: 5776602 100033
Reviewed Mar. 7, 2011

"Very good. Will probably add onion and/or peppers next time."

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