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

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!

5 from 160 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Cornbread Taco Bake, Taco Casserole

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 377kcal

Author: Brandie @ The Country Cook

Ingredients

• ▢ 7 ounce packet cornbread mix
• ▢ ½ cup milk
• ▢ 1 large egg
• ▢ 1 pound ground beef
• ▢ 3 Tablespoons taco seasoning (or 1 packet)
• ▢ 1/3 cup water
• ▢ 11 ounce can Mexicorn, drained drained
• ▢ 10 ounce 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

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Instructions

• Preheat oven to 350f degrees. Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray.
• Combine 7 ounce packet cornbread mix with ½ cup milk and 1 large egg. Stir well.
• Pour batter into prepared baking dish and bake for about 15 minutes.
• Meanwhile, cook and crumble 1 pound ground beef until no longer pink, drain excess grease.
• Then add in 3 Tablespoons taco seasoning and 1/3 cup water and stir to combine.
• Then add in 11 ounce can Mexicorn, drained and 10 ounce can Rotel, drained. 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 2 cups sour cream and ONE cup of the 2 cups shredded Mexican cheese blend and 1/2 cup chopped 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. 

Nutrition

Calories: 377kcal | Carbohydrates: 4g | Protein: 19g | Fat: 32g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 372mg | Potassium: 304mg | Fiber: 1g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 2mg | Calcium: 283mg | Iron: 2mg

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.

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Originally published: June 2015
Updated & republished: February 2021