Instructions

1. First, you are going to brown the ground beef, then drain the meat. Return the meat to the frying pan. Now add the package of taco seasoning and water as directed on the taco seasoning package (yes, you have more meat here than the taco seasoning packet says to use...that's ok). Once your meat looks like...well, taco meat...add the drained black beans and heat through. Reduce heat once it is warmed through.
2. While your meat/black bean mixture is heating through, you can get started on making the cornbread. If you have some amazing cornbread recipe, go for it. As for me, I don't. I just use Jiffy. I don't use a lot of storebought mixes, but cake mix and Jiffy corn muffin mix are two that are on my must-have list for my food storage closet 🙂
3. Make cornbread per the instructions on the jiffy corn muffin box (you are using two packages, so you double the cornbread recipe, of course).
4. I like to add a can of drained whole kernel corn to the mix before baking. The corn gives the cornbread a nice texture and a more robust flavor!
5. After you have mixed it well, pour the mixture into a 9 x 13-inch baking pan that has been prepared with cooking spray. Bake for 10 minutes or so (until a toothpick inserted in the center comes out clean).
6. Once it is ready, cut the cornbread into slices and put on serving plates, then let everyone add their taco toppings! You can do it in whatever order you like, although I do recommend putting the lettuce on the cornbread first-it keeps the grease from the meat from making the cornbread wet.