Cornbread Taco Bake (+Video)
Cornbread Taco Bake is a cornbread base topped with seasoned ground beef, a creamy filling and topped with melted cheese! So good!
A TACO-INSPIRED CORNBREAD CASSEROLE
Earlier this week I tried my hand at making my own Homemade Taco Seasoning. I had played around with a few recipes and finally found a mix of flavors that my family really loved. The whole reason I did that was because I was working on this recipe. It’s basically a layered taco-style casserole. The cornbread base holds up really well with the other layers on top.
CAN I USE CHICKEN INSTEAD OF BEEF?
- Of course! You can substitute ground chicken or even ground turkey in this meal. I’m super thrilled to share this recipe with y’all. It comes together super fast and it’s a recipe your whole family will love it. You can set out different toppings for everyone to make this to their liking!
- Also, try using my Crock Pot Taco Meat in this recipe to really elevate the flavors!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cornbread mix
- milk
- egg
- ground beef
- taco seasoning
- water
- Mexicorn
- Rotel
- sour cream
- Mexican cheese blend
- green onions
HOW TO MAKE CORNBREAD TACO BAKE:
Preheat oven to 350f degrees. Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray. Combine cornbread mix with milk and egg. Stir well.
Pour batter into prepared baking dish and bake for about 15 minutes.
Meanwhile, make sure you got your Mexicorn and Rotel drained.
Cook ground beef until no longer pink, drain excess grease. Then add in taco seasoning and 1/3 cup water.
Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.
Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.
Gently spread the sour cream mixture on top of the ground beef mixture.
Sprinkle the top with the remaining cup of shredded cheese. Bake for about 25 minutes until heated through and cheese is melted.
Allow to cool for a few minutes. Then slice and serve. Top with shredded lettuce, sliced olives, diced tomatoes and a drizzle of taco sauce.
CRAVING MORE RECIPES?
- Taco Rice
- Taco Bake
- Mexican Cornbread
- Skillet Cornbread Pizza
- Easy Cornbread Chicken Casserole
- Cornbread Muffin Sausage Bites
- Mexican Lasagna
- Crock Pot Refried Beans
- Taco Bell Mexican Pizza (copycat recipe)
- White Chicken Enchiladas
Originally published: June 2015
Updated photos & republished: February 2021
Cornbread Taco Bake (+Video)
Ingredients
- 7 ounce packet cornbread mix
- ½ cup milk
- 1 large egg
- 1 pound ground beef
- 3 Tablespoons taco seasoning (or 1 packet)
- ⅓ cup water
- 11 ounce can Mexicorn, drained drained
- 10 ounce can Rotel, drained
- 2 cups sour cream (see my notes below)
- 2 cups shredded Mexican cheese blend (divided use)
- ½ cup chopped green onions
OPTIONAL TOPPINGS:
- shredded lettuce, sliced olives, diced tomatoes, taco sauce
Instructions
- Preheat oven to 350f degrees. Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray.
- Combine cornbread mix, milk and egg. Stir well.
- Pour batter into prepared baking dish and bake for about 15 minutes.
- Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease.
- Then add in taco seasoning and water and stir to combine.
- Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.
- Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
- Next, combine sour cream with ONE cup of shredded Mexican cheese blend and green onions in a bowl.
- Gently spread the sour cream mixture on top of the ground beef mixture.
- Sprinkle the top with the remaining cup of shredded cheese.
- Bake for about 25 minutes until heated through and cheese is melted.
- Allow to cool for a few minutes. Slice and serve with optional toppings of: shredded lettuce, sliced olives, diced tomatoes, taco sauce
Video
Notes
- Top with shredded lettuce, sliced olives, diced tomatoes and a drizzle of taco sauce.
- If someone in your family doesn’t like sour cream, just don’t add it. Layer the cheese and green onion without the sour cream. You can always add a bit of sour cream on top of individual servings as well for those who like sour cream.
l made this last week, it was delicious! It was so good that we ate it for three days leftover, that’s saying something, my husband never eats leftovers!!!
We really enjoyed this casserole! I used frozen corn in place of Mexicorn. Served with lettuce and salsa. Will definitely be making again!
Thanks so very much Terri! I appreciate you taking the time to come back and review!
This was so good. I have found very few recipes on Pinterest that are good, let alone want to make again. This one was good and I will definitely make again. I even went and bought a 9×9 pan since my 8×8 pan looked like it was going to overflow. Thanks for a great recipe.
Thank you SO much and thank you for taking the time to come back and comment Wendy!