Taco Corn Bread Casserole

Our Purnell's Chorizo, corn bread/muffin mix, egg, milk, black beans, sour cream, cheese, onion, tomato, and lettuce. Try something different for your family.


In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes.

Combine chorizo and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture.

Bake for 20 – 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.


See the original recipe here

  • 1 package (8 1/2 oz) corn bread/muffin mix
  • 1 egg
  • 1/3 cup milk
  • 3 cups Purnell’s Chorizo
  • 1 can of black beans
  • 1 cup (8 oz) sour cream, light
  • 1 cup Colby jack, cheddar or Mexican cheese, shredded and divided
  • 1/2 cup onion, chopped
  • 1 medium tomato, chopped
  • 1 cup shredded lettuce
  • 1 can sliced olives (optional, I didn’t use)

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