Hillbilly Tacos are the ultimate mash-up of Southern comfort and Tex-Mex flair! Featuring skillet cornbread as the base, they’re topped with smoky BBQ-spiced beef, pinto beans, and a tangy coleslaw topping. This dish is perfect for a hearty, crowd-pleasing meal with a unique twist!
Why You’ll Love This Recipe
- Cornbread Base Upgrade: Fluffy, skillet-baked cornbread adds warmth and flavor.
- BBQ Meets Taco Night: The BBQ spice mix elevates the classic taco filling.
- Crowd Pleaser: Perfect for potlucks, family dinners, or game day.
- Versatile: Customize the toppings to fit your flavor cravings.
Ingredients
For the Skillet Cornbread Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 egg
- ¼ cup melted butter
For the BBQ Taco Filling:
- 1 lb ground beef (or ground pork)
- 1 small onion, diced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp brown sugar
- ½ cup BBQ sauce
- ½ cup pinto beans (optional)
For the Toppings:
- Creamy coleslaw (pre-made or homemade)
- Sliced green onions
- Pickled jalapeños
- Shredded sharp cheddar cheese
- Hot sauce or BBQ sauce (for drizzling)
Instructions
1. Prepare the Skillet Cornbread:
- Preheat the oven to 425°F (220°C). Grease a 10-inch cast-iron skillet and place it in the oven to heat while you prepare the batter.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and mix until just combined.
- Pour the batter into the hot skillet and bake for 20-25 minutes, or until golden and a toothpick comes out clean. Let cool slightly before slicing.
2. Make the BBQ Taco Filling:
- Heat a large skillet over medium heat. Add the ground beef and onion, cooking until the beef is browned and the onion is softened. Drain any excess fat.
- Stir in smoked paprika, chili powder, garlic powder, cumin, and brown sugar. Mix well.
- Add BBQ sauce and pinto beans, stirring to coat everything evenly. Simmer for 5 minutes.
3. Assemble the Hillbilly Tacos:
- Slice the cornbread into squares or wedges and plate them as the taco base.
- Spoon the BBQ taco filling over each piece of cornbread.
- Top with creamy coleslaw, shredded cheese, green onions, and pickled jalapeños. Drizzle with extra BBQ sauce or hot sauce if desired.
Serving & Storage Tips
- Serving: Serve warm with additional toppings on the side for a fun, interactive meal.
- Storage: Store leftover cornbread and taco filling separately in airtight containers in the refrigerator for up to 3 days. Reheat the cornbread in the oven for the best texture.
Helpful Notes
- Cornbread Tip: Heating the skillet before adding the batter gives the cornbread a crispy, golden crust.
- Taco Filling Variation: Swap ground beef for shredded chicken or pulled brisket for a heartier dish.
- Flavor Boost: Add a splash of apple cider vinegar to the coleslaw for extra tang.
FAQs
1. Can I make the cornbread ahead of time?
Yes! Bake the cornbread up to a day in advance. Reheat it in the oven at 350°F (175°C) for 5-10 minutes before serving.
2. What if I don’t have a cast-iron skillet?
A regular baking dish works too—just skip the preheating step.
3. Can I make this vegetarian?
Absolutely! Replace the ground beef with seasoned black beans, crumbled tofu, or a plant-based ground meat substitute.
4. What’s the best way to serve this at a party?
Set up a Hillbilly Taco Bar! Lay out slices of cornbread, the BBQ filling, and all the toppings for guests to build their own.
