Cornbread Taco Bake is a cornbread base topped with seasoned ground beef, a creamy filling and topped with melted cheese! So good!
CORNBREAD TACO BAKE
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. I wanted to try my hand at making a gluten-free meal and I had the idea for this cornbread bake in mind. Then I found out that some pre-made taco seasoning has gluten in it. That was a shocker!
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!
WHAT YOU’LL NEED:
packet cornbread mix
milk
egg
ground beef
taco seasoning (RECIPE HERE)
water
Mexicorn
Rotel
sour cream
Mexican cheese blend
green onions
optional toppings:
shredded lettuce, sliced olives, diced tomatoes, taco sauce
HOW TO MAKE CORNBREAD TACO BAKE:
Preheat oven to 350f degrees. Spray a 9×9 (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. Note: it doesn’t really matter what order you put this in. You can put the sour cream mixture on top of the cornbread and then layer the ground beef on top of that. It all depends on your preference.
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.
Enjoy!
EASY CORNBREAD TACO BAKE
Cornbread Taco Bake is a cornbread base topped with seasoned ground beef, a creamy filling and topped with melted cheese! So good!
Print Pin RatePrep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 656kcal
Ingredients
- 1 (7 oz) packet cornbread mix
- ½ cup milk
- 1 egg
- 1 pound ground beef
- 3 tbsp taco seasoning (or 1 packet)
- 1/3 cup water
- 1 (11 oz) can Mexicorn drained
- 1 (10 oz) can Rotel drained
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use)
- 1/2 cup chopped green onions
OPTIONAL TOPPINGS:
- shredded lettuce, sliced olives, diced tomatoes, taco sauce
Instructions
- Preheat oven to 350f degrees.
- Spray a 9 x 9 (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.
- 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.
- Slice and serve.
Notes
Top with shredded lettuce, sliced olives, diced tomatoes and a drizzle of taco sauce.
Nutrition
Calories: 656kcal | Carbohydrates: 43g | Protein: 26g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 1042mg | Potassium: 589mg | Fiber: 1g | Sugar: 7g | Vitamin A: 22% | Vitamin C: 13.9% | Calcium: 47.4% | Iron: 23.1%
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LIKE THIS RECIPE? BE SURE TO GIVE THESE A TRY!
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UPDATED TO ADD: The original post included a giveaway that has now ended.
Ali Nicole says
Blueberry is my favorite muffin
Kristen says
I like raspberry muffins.
Anonymous says
My favorite muffin is blueberry.
Debi
Stacey Miller says
This recipe sounds fabulous. I think the green onions will be a great touch!
katklaw777 says
Corn muffins for sure…with butter and honey of course!
Alicia says
Chocolate chip is my favorite.
Brenda Haines says
Lenon poppy seed have always been my favorite muffins. Thanks for the chance! 🙂
Annette says
My favorite muffin is blueberry.
D Johnson says
I love strawberry muffins.
Colette Bert says
Chocolate Chip, one of my favorites, would love to try it!
Sarah G says
I love blueberry muffins the most! I can't have gluten and am so excited to see these new gluten-free mixes!
Theresa Wehmeyer says
BLUEBERRY IS MY FAVORITE, BUT WILL GLADLY ENJOY ANY FLAVOR!
Jenna MOMenvy says
Corn Muffins are my favorite!
Entered as Jenna Parsons
Ayalicious says
i love blueberry muffins
FL Crafter says
So, so good!!
Sandy H says
I love blueberry muffins
Blazin Pirchfork says
Just love blueberry muffins and strawberry muffins!
Hannah Kilpatrick says
My favorite muffin flavors are chocolate chip and double chocolate chip.
Marsha Stinson says
I love Blueberry muffins. I am trying this recipe tonight for supper.
Elaine Harper says
I love the blueberry muffins (cinnamon, too)!
ShirleyW says
Love banana nut muffins
Noel R. says
Blueberry muffins
Samantha C says
So . . . who won?????
Brandie says
Hi! The winner is Donna H.! She has been contacted and the prize is on its way! Thanks so much to everyone who entered to win!! I hope to have more giveaways soon!!
Sharon HicksS says
My Hubby and I are prediabetic. Therefore I need to know the amount of carbs and sugar per serving> Can you tell me this? Actually just for the cornbread. I miss it so!