Quick & Easy Taco Supper Stack

Total Time
Prep 10 mins
Cook 10 mins

This is another recipe I got from a Pace booklet. I have not made this yet, but plan to in the near future.

Ingredients Nutrition

  • 1 (11 1/2 ounce) can refrigerated cornbread twists dough
  • 1 lb ground beef
  • 1 (14 ounce) jar taco sauce
  • 1 cup shredded Mexican blend cheese
  • 12 sour cream (optional)


  1. Preheat oven to 375°F.
  2. Open cornbread twists, but do not unroll the dough.
  3. Separate into 8 pieces at perforations and place on baking sheet.
  4. Bake 10 minutes.
  5. Meanwhile, in 10 inch skillet over med-high heat, cook beef until browned; drain.
  6. Add taco cooking sauce to meat and heat through.
  7. Cut cornbread biscuits into halves.
  8. Spoon taco mixture over bottom half.
  9. Divide cheese and sour cream evenly over the taco mixture and top with other half of bread.
  10. Serve immediately.


Most Helpful

This was an awesome recipe, my family loved it, it was so easy to make. Instead of the refrigerated corn bread though, I baked regular cornbread muffins, and I used pace picante sauce, it was a great meal, and we will definitly be eating this one again in the near future.

candi hurst April 10, 2004

5+ stars for this recipe! So very good and easy to make. I didnt find the refrigerated cornbread twists so I made regular cornbread in a square baking dish. Also used ground turkey instead of ground beef and Ortega taco sauce. Thank you Jellyqueen for a wonderful recupe!

lauralie41 August 21, 2006

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