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1
Preheat oven to 350F.
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2
For the layer of taco meat: In a skillet over medium heat, add the oil.
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3
When hot, add the onion and saute for a couple of minutes.
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4
Add the hamburger and salt (if needed).
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5
Brown then drain the meat.
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6
Add the garlic, red bell pepper, jalapeno (if using), and taco seasoning packet to the meat and stir to combine.
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7
Heat the meat over medium heat for about 2 to 3 minutes to bloom the spices.
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8
Add the water and bring to a simmer.
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9
Cover and lightly simmer the meat for 7 to 10 minutes, stirring periodically.
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10
Take the skillet off of the heat, uncover, and allow the mixture to cool for ten minutes.
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11
Stir every couple of minutes to help the mixture cool.
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12
Add the cheese and stir to combine.
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13
For the layer of refried beans: While the meat is cooking, mix all of the ingredients (except the sour cream) in a medium bowl.
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14
Transfer the bean mixture to an 8x8 baking dish.
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15
Spread the sour cream evenly over the refried beans.
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16
When the taco meat has finished cooking and has cooled slightly, transfer it to the top of the refried beans.
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17
For the cornbread: In a medium bowl, beat together the egg and milk.
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18
Add the cheese and cornbread mix and stir until just combined.
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19
Carefully dollop the cornbread on top of the taco meat.
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20
Use a fork to carefully spread the batter into an even layer.
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21
Bake for 26 to 29 minutes or until the cornbread is deep brown.
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22
Let the casserole rest for about 10 minutes before cutting into it.
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23
See my blog for details on observations from this recipe I am developing.
