Seeking a Recipe That Has a Taco Filling With Cornbread...

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Discussion Overview

The thread revolves around participants seeking and sharing recipes that incorporate a taco filling with cornbread. Various recipes are discussed, along with personal experiences related to their preparation and usage of specific Pampered Chef products.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions a recipe made in the Fluted Stone that features cornbread filled with beef.
  • Another participant suggests a Chicken Jalapeño Cornbread Bake, providing detailed ingredients and preparation steps.
  • One participant shares a recipe for Fiesta Chili Corn Bread, outlining the crust and filling components.
  • A participant identifies a specific recipe called Cornbread Taco Bake, detailing its ingredients and cooking instructions.
  • One participant expresses interest in a recipe from a cookbook that includes the Fluted Stone, noting their co-worker's enthusiasm for it.
  • Another participant identifies the recipe as the Tamale RoundAbout and shares their excitement about it.
  • Several participants discuss the potential use of Jiffy cornbread mix as a substitute, with differing opinions on its sweetness.
  • One participant reflects on using taco filling in various dishes, including a taco salad and other recipes from the Power Cooking show.

Areas of Agreement / Disagreement

Views differ on the specific recipe being sought, with multiple suggestions provided, but no clear consensus emerges regarding the exact recipe that fits the initial inquiry.

Contextual Notes

Participants share personal experiences with various recipes and cooking methods, often referencing specific Pampered Chef products and cookbooks.

Who May Find This Useful

Consultants looking for creative ways to use cornbread and taco fillings in their cooking may find the shared recipes and experiences beneficial.

Chef Mary Rose
Chef Mary Rose
Messages
69
And it's made in our Fluted Stone in the microwave. Does anyone know the name of it? It's like cornbread filled with beef.

Thanks in advance! :)
 
Maybe this one? - Oh maybe not - this uses the torte pan - it was probably a variant of this though!Chicken Jalapeño Cornbread Bake
Ingredients:
2 packages (8.5 ounces each) cornbread mix plus ingredients for cornbread
1 1/2 cups chopped cooked chicken
1/2 cup (2 ounces) grated cheddar cheese

1 jalapeño pepper, seeded and chopped
2 tablespoons Southwestern Seasoning Mix
Directions:
1. Preheat oven to 350°F. Spray one Torte Pan with nonstick cooking spray.
2. Combine ingredients for cornbread according to package directions in Classic Batter Bowl; add chicken, cheese, jalapeño pepper and seasoning mix. Mix well.
3. Pour batter into prepared pan; bake 20-22 minutes or until wooden pick inserted into center comes out clean. Remove from oven; serve warm.
Yield: 6 servingsNutrients per serving: Calories 480, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 125 mg, Carbohydrate 59 g, Protein 20 g, Sodium 870 mg, Fiber 2 g©The Pampered Chef, Ltd. 2003
 
Here is the Fiesta Chili Corn Bread:Fiesta Chili Corn BreadCorn Bread Crust
1 tablespoon vegetable oil
1 (11 ounces) can Mexican-style corn, drained
2 (9 ounces) packages corn muffin mix
2/3 cup milk
2 eggs slightly, beatenFilling
1 (15 ounces) can chili without beans
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack Cheese
1/2 cup thinly sliced green onions with tops
1/2 chopped drained pitted ripe olives
Sour CreamPreheat the oven to 350 F.For the crust, coat two 10 inches round baking pans lightly with oil. Line the bottom with cooking parchment. Combine the corn, muffin mix, milk and eggs in a bowl mix well. Spoon half the batter into each of the prepared pans.Bake 20 minutes. Invert each crust on a serving platter.For the filling, heat the chili in a 1 1/2 qt saucepan over the medium heat until hot. stirring occasionally. Spread the chili over the crust. Sprinkle with cheddar cheese. Monterey Jack Cheese and green onions and olives.Garnish with sour cream. Cut each into 8 wedges.Yields: 16 servings
 
Oh, and maybe FINALLY the one you want:Cornbread Taco Bake
Recipe #279306
A Pampered Chef recipe...12
servings click to change U.S./Metric measurement system or number of servings
time to make 50 min 30 min prep
Change to: servings US Metric
1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning mix
1 (15 1/2 ounce) can chili (without meat)
2 cups colby or monterey jack cheese
2 (8 1/2 ounce) packages corn muffin mix
1 (11 ounce) can mexicorn, Mexican style, drained
3 tomatoes, chopped (optional)
olives, sliced (optional)
sour cream (optional) 1. Preheat oven to 375.
2. in skillet cook ground beef over medium heat unntil beef is no longer pink; drain.
3. add taco seasoning mix and prepare according to package directions.
4. stir in chili and 1 cup of the cheese.
5. In bowl, prepare corn muffin mix according to package directions.
6. Stir in corn and remaining 1 cup of cheese.
7. spoon ground beef mixture evenly onto bottom of baking dish.
8. top wiwth cornbread mixture spreading evenly to edges of pan.
9. bake 15-20 minutes or until golden brown.
10. cut into 12 squares.
11. top with tomatoes, sliced olives, and sour cream, if desired.
 
  • Thread starter
  • #5
Hmmm...those all sound delish! However, this recipe was made using our Fluted Stone. It's in one of our cookbooks (Main Dishes?) but I don't have the cookbook. A co-worker bought the cookbook last year and was raving about it. I wanted to try it. (Oh, I also don't work at the company anymore where my co-worker works...LOL!) Still, I'm going to save this thread and try these other recipes. They sound great!
 
I'll check later when I get home and have the cookbook in front of me and see what is in there if no one answers sooner.
 
It's called the Tamale RoundAbout... attached here... Enjoy! :)
 

Attachments

Thanks Colleen - I KNEW you'd beat me! :)
 
janetupnorth said:
Thanks Colleen - I KNEW you'd beat me! :)
Click to expand...


;)


I haven't looked closely at the recipe but from what I remember, I'm thinking this could be another recipe used with the ground beef made in the Power Cooking Shows....

also while waiting at the checkout at Meijer the other day, I was looking at the new Pillsbury mini cookbook... on the cover was a twice-baked potato shepherd's pie thing... I'll check again when I'm back tomorrow but that could be another version we could offer... it was the recipe on the cover. Looked easy enough to duplicate...
 
Ohhhh, supper tomorrow night! These sound yummy. Thanks!
 
I was about to say that it sounds like the Tamale Round-About in Main Dishes, but looks like Colleen beat me to it.
 
I just looked it up and it does use a make ahead ground beef, so this would be a great extra for the power cooking shows too.
 
Anyone know if you could substitute one or two boxes of Jiffy cornbread mix?
 
KellyTheChef said:
Anyone know if you could substitute one or two boxes of Jiffy cornbread mix?
Click to expand...
Betcha could! Since a Jiffy mix uses 1 egg (for comparison), I'd go with 2 mixes, just to be sure there was enough batter.
 
  • Thread starter
  • #15
WOOHOO! Colleen, you're my angel! And ladies, you're exactly right with thoughts about using this recipe for the Power Cooking Show. I created last night the Italian Beef Hoagies (but used Pillsbury's Italian Bread Loaf as the bread and filled it with the Italian Beef). I used the leftover mix tonight by adding a little spaghetti sauce and mixing it up with Rotini pasta.Meanwhile, I have Zesty Taco and Barbecue Sloppy Joes in the freezer. For some reason, the Tamale Round-A-Bout idea got stuck in my head as a way to use the Zesty Taco mix. (dh and I would eat soft tacos, but I wanted to try something a little different.)Also, the Grande Empanada might be another way to use the Zesty Taco filling. I LOVED that recipe although dh couldn't figure out why I was so crazy about it. (He wasn't.) There are a few PC recipes that I just adore and he doesn't. So I guess I need to just make the recipe someday on my own and freeze part of it and have what's left for lunch!Thanks so much!! :)
 
I think that the taco filling from the Power Cooking show would be great as the topping on a taco salad. And salads can show a LOT of great tools!
 
1 (15 1/2 ounce) can chili (without meat)
Click to expand...

I must be dense today. What's chili without meat???
 
Kelly, the Jiffy is too sweet. It would have been great otherwise. Just regular cornbread next time for me.
 

Frequently Asked Questions

What is a good recipe for taco filling with cornbread?

A delicious recipe for taco filling with cornbread involves sautéing ground beef or turkey with taco seasoning, black beans, corn, and diced tomatoes. Once the filling is prepared, spoon it into a baking dish and top it with cornbread batter. Bake until the cornbread is golden brown and cooked through for a hearty meal.

Can I use a cornbread mix for my taco filling recipe?

Yes, using a cornbread mix can save time and still yield a tasty dish. Simply prepare the cornbread mix according to the package instructions, then layer it over your taco filling before baking. This is a quick and easy way to achieve a delicious taco cornbread casserole.

What toppings can I add to my taco filling with cornbread?

Some great toppings for your taco filling with cornbread include shredded cheese, sour cream, diced avocado, chopped green onions, and fresh cilantro. You can also add salsa or hot sauce for an extra kick!

Can I make this recipe vegetarian?

Absolutely! To make a vegetarian version, substitute the meat with ingredients like black beans, lentils, or crumbled tofu. You can also add extra vegetables such as bell peppers, zucchini, or mushrooms to enhance the flavor and texture of the filling.

How can I store leftovers from my taco filling with cornbread?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven or microwave until heated through. You can also freeze the dish for longer storage; just make sure to thaw it in the refrigerator before reheating.

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