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 9x9-inch (or 2 ½ 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 ⅓ 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?
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
- 10 ounce can Rotel drained
- 2 cups sour cream
- 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" x 9" (or 2 ½ 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, cook and crumble ground beef until no longer pink, drain excess grease.
- Then add in taco seasoning and ⅓ cup 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, 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.
Video
Notes
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: June 2015
Updated & republished: February 2021
Kristy
Can you use homemade corn bread?
Brandie @ The Country Cook
I don’t see why not. Cornbread is cornbread.
Mindy
If I use jiffy, the directions say to bake for 15 minutes at 400. Do I still do that or do 350? Is the goal to bake the cornbread only partially?
Brandie @ The Country Cook
I’ve not tried it with jiffy but I think it would still work the same way. Just follow the recipe instructions I have here & keep an eye on your cornbread layer. It should firm up and be lightly golden.
Lisa
This was excellent!!! Everyone loved it. I doubled the recipe and made it for a family dinner. Very easy to make. Will be making it again!
Brandie @ The Country Cook
Yay!! Thanks so very much Lisa!
Sarah
Can this be put in the freezer? My sister just had a baby and this is one of our favorites… I thought I could make it with the other freezer meals I’m making her!
Brandie @ The Country Cook
Hi Sarah! Yes - it sure can! Wrap VERY well Perhaps prepare it in a disposable pan so she won't have to worry about dishes. Just spray the inside well with nonstick spray. Cook then allow to cool then wrap well with plastic wrap, then aluminum foil. I haven't cooked it from frozen so she may have to guess on the exact cooking time but really she would just be warming it up since it will already be cooked. Hope that helps!
Kathey
Black olives and a can of green chili's would go good..
Robin
This looks yummy. Can't wait to try it.
Elizabeth Safran
Could you use Jiffy, and if so, how many boxes? I've got a couple of boxes of that, but no Martha White.
Brandie @ The Country Cook
Yes you could. Just one box.
Charlynn Glover
making this now, but put creamed corn in the cornbread, and salsa in the meat. will be back for results
Cindi
This was outstanding.here we are in the Pandemic and this was just delicious and feeds a lot of people, plus ingredients are cheap. I made this recipe in two bread pans and shared it with another family. Yum!
D H
Excellent and easy!
Chris
Made this last week and it was delicious. So easy and tasty. Will make again. Have already shared with daughter-in-law and best friend
A Keeper !
Brandie @ The Country Cook
That makes me so happy to hear Chris! Thank you!!
Marlene Hogan
I made this for Sunday lunch, and it was scrumptious! My husband and I love jalapeño peppers, so I added some. Thanks for the recipe!
Rachel S.
I made this tonight and it was absolutely delicious!! It satisfied my craving for cheesy, meaty tacos in a casserole!! My family loved it and there was none left! I will be making this often!!!
Cindi
This was delicious! I made two with your recipe in a bread pan. Anyway this can be frozen? I hope so!!
FL Crafter
So, so good!!
Stacey Miller
This recipe sounds fabulous. I think the green onions will be a great touch!