Taco Dinner Ideas and a Delicious Cheddar Jalapeno Cornbread Recipe

Taco dinners are a weekly thing at my house. It’s easy, it’s fun and everybody will eat it. What more could a mom want out of a meal?

Thanks to Cache Valley Creamery for sponsoring this blog post so I can show you how our family does taco night. Plus, I share one of my favorite family recipes using Cache Valley Creamery Natural Cheddar Cheese. As always, the opinions shared are my own.

One of the best things about a taco dinner is everyone can make their own taco exactly the way they want it. I set all the toppings out on the table, then everyone grabs a plate and builds their own tacos. Our Taco Night table usually looks a little something like this:

It’s easy to change up your family’s taco night menu from week to week simply by making a different meat for the tacos. I switch between pork, beef and chicken. I recently learned how to make Cilantro Lime shredded chicken in my pressure cooker, so that is what you see in these photos. Get the Shredded Cilantro Lime Chicken Recipe here.

Once you have decided on which meat to serve, you’ll need to pick your taco shells. Soft tacos are a popular choice at my house, but we do the crunchy hard shells to mix things up every now and then.

Now for the fun part! Taco toppings! I keep it simple and set out the things I know my family likes to eat. Our must have taco toppings include:

• Shredded Cheese (we love freshly grated Cache Valley Cheddar or Colby-Jack)
• Lettuce
• Fresh Cilantro
• Pico de Gallo or Salsa
• Sliced Avocado

Complete your Taco Dinner with one of the best cornbread recipes ever. My mom made cornbread for our family all the time when I was growing up, and I use her same recipe to bake cornbread for my own family today.

What makes this cornbread recipe stand out from the crowd? It’s got flavorful additions like jalapenos and shredded cheese. We live in Utah, and feel lucky it is easy for us to enjoy local cheeses from Cache Valley Creamery (pronounced “cash.”)

Cache Valley is a gorgeous valley nestled between the Wasatch, Bannock and Bear River Mountain ranges. There really couldn’t be a more beautiful place to inspire the goodness of Cache Valley cheese. For more than 75 years, Cache Valley has been producing flavorful, rich cheese for Utahns. Cache Valley Creamery dairy products are sold at retailers throughout Utah, including Walmart, Smith’s, Macey’s, Fresh Market, Harmon’s and more. Learn more at CacheValleyCreamery.com or on Facebook at Cache Valley Dairy.

This hearty Cheddar Jalapeno Cornbread is so good, even people who think they don’t like cornbread will eat it! It is flavorful and has a moist texture, thanks to delicious add-ins like shredded cheese, jalapeno, and cream style corn.

I love baking cornbread in a cast iron skillet. I know not everybody has a cast iron skillet, so I included both directions for making it in a traditional baking dish and in a cast iron skillet (see recipe below.)

Cheddar Jalapeno Cornbread Recipe

Print Recipe

This hearty Cheddar Jalapeno Cornbread is so good, even people who think they don't like cornbread will eat it! The cornbread is flavorful and moist, thanks to delicious add-ins like shredded cheese, jalapeno, and cream style corn.

• CourseMain Dish, Side Dish

Servings	Prep Time
1 loaf	10 minutes

Cook Time

40 minutes

Servings Prep Time 1 loaf 10 minutes

Cook Time 40 minutes

Cheddar Jalapeno Cornbread Recipe Print Recipe This hearty Cheddar Jalapeno Cornbread is so good, even people who think they don't like cornbread will eat it! The cornbread is flavorful and moist, thanks to delicious add-ins like shredded cheese, jalapeno, and cream style corn. CourseMain Dish, Side Dish Servings Prep Time 1 loaf 10 minutes Cook Time 40 minutes Servings Prep Time 1 loaf 10 minutes Cook Time 40 minutes

Ingredients

• 3 Cups Self Rising Yellow Corn Meal
• 3 T Sugar
• 1 tsp Salt
• 1/2 Cup Canola Oil
• 1 Cup Cache Valley Creamery Cheddar Cheese, Grated
• 1 Medium Sweet Onion, chopped fine
• 1.5 Cups Buttermilk
• 3 Eggs, beaten
• 1 Can (14.75 oz) Creamstyle Corn
• 4 T Diced Jalapeno Peppers, plus about 12 Sliced Jalapenos *I use pre-sliced canned jalapeno peppers

Servings: loaf

Instructions

1. Preheat oven to 400 degrees. Add all ingredients to a large bowl and stir to mix well.
2. Pour mixture into an even layer in a cast iron skillet. Add sliced jalapeno peppers to the top. Bake 35-40 minutes or until center of cornbread is done.

Recipe Notes

NOTE: You can bake this recipe in a 13x9 baking dish. Directions: Preheat oven to 400 degrees. Add all ingredients to a large bowl and stir to mix well. Pour mixture into a greased baking dish. Top with sliced jalapenos and bake 30 minutes or until the center of the cornbread is done.

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What are your favorite taco toppings? Are Taco Dinners a regular part of your family’s menu?

Check out another delicious recipe I make with Cache Valley Creamery cheese: Loaded Baked Potato Casserole is a real crowd pleaser!