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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.

Easy Cornbread Mexican Casserole - two slices shown on two plates with forks.

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!
Easy Cornbread Taco Bake recipe from The Country Cook, slice shown on a plate with a bunch of parsley in the background.

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
Cornbread Taco Bake ingredients: ground beef, cornbread mix, Mexican shredded cheese, Rotel, Mexicorn, sour cream, egg, taco seasoning, milk, green onion.

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.

cornbread batter in a bowl with a fork.

Pour batter into prepared baking dish and bake for about 15 minutes.

Cornbread batter in a square white baking dish.

Meanwhile, make sure you got your Mexicorn and Rotel drained.

draining extra liquid from Mexican.

Cook ground beef until no longer pink, drain excess grease. Then add in taco seasoning and 1/3 cup water.

ground beef and taco seasoning in a skillet.

Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.

mexicorn and Rotel brand tomatoes added cooked ground beef mixture in large skillet.

Once cornbread is cooked, take out of oven, then cover with ground beef mixture.

cooked ground beef mixture spread out on top of cornbread in a white baking dish.

Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.

sour cream, shredded cheddar cheese, sliced green onion mixed together in a clear bowl.

Gently spread the sour cream mixture on top of the ground beef mixture.

sour cream mixture layered on top of ground beef later in baking dish.

Sprinkle the top with the remaining cup of shredded cheese. Bake for about 25 minutes until heated through and cheese is melted.

melted cheese on top of baked cornbread taco bake casserole.

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.

slice of cornbread taco casserole shown on a square white plate

CRAVING MORE RECIPES?

Originally published: June 2015
Updated & republished: February 2021

Easy Cornbread Taco Bake recipe

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 203 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

  • 7 ounce packet cornbread mix
  • ½ cup milk
  • 1 large egg
  • 1 pound ground beef
  • 3 Tablespoons taco seasoning (or 1 packet)
  • 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. 
Course: Main Course
Cuisine: American

Nutrition

Calories: 377kcal | Carbohydrates: 4g | Protein: 19g | Fat: 32g | Sodium: 372mg | Fiber: 1g | Sugar: 3g

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 and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

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Recipe Rating




79 Comments

  1. 5 stars
    Just wanted to take the time to say thank you. I have been making this since you first shared it years ago. It has been in our regular family dinner rotation since. Thank you for all your hard work on these recipes. Your pictures and instructions are absolutely perfect and I know it must take a lot of work for you to do all of this. I can always depend on your site for solid recipes and I never have to wonder if they will turn out good because they always do. Thanks again!!

  2. 5 stars
    Hi Brandie!
    Just had to tell you how much we enjoyed the Cornbread Taco Bake! Made it for dinner and it was a total hit. The combination of flavors was spot on, and that cornbread topping was a game-changer. Will be making again!~

    Connie

  3. 5 stars
    This was really good. I made regular
    cornbread I didn’t have jiffy cornbread mix. Also I didn’t add sour cream. Love it.

  4. 5 stars
    This is delicious! I added a can of black bean and used a red pepper and frozen corn because I didn’t have mexi corn!!! I will definitely add to the dinner rotation.

  5. 5 stars
    I loved it! Not a single one in my family likes cream cheese! Surprised I didn’t know this. Guess it’s gonna be my dish only.

  6. This looks good and easy to make. I don’t like to change recipes up any first time. I know people use yoghurt at times instead of sour cream. Can you do that?

  7. I don’t see cream cheese in your list of ingredients, but you mention it in the comments after the recipe.

    1. I honestly have no idea how that got on there. Must’ve been a typo or autocorrect for another word. Anyways, I fixed it. There is no cream cheese and there never was cream cheese in the recipe – sorry!

  8. 5 stars
    Dear Country Cook: I have used this recipe for 2 years whenever serving a casual crowd and it is loved without exception! I always get multiple requests for the recipe and may have single-handedly increased your subscriber-ship. Thanks for this – my only alteration is using the mild version of taco seasoning. Love your recipes!

  9. 5 stars
    My family really liked this. My son told me not to make anything else for dinner the next night because he wanted this again!

  10. 5 stars
    This was quite tasty, and my family enjoyed it very much!

    We love tacos, but my MIL is having dental issues so I needed something soft that she could eat, and this proved tailor-made for my needs. I served the Mexicorn on the side for that reason, but that worked well. Otherwise followed as written. Loved the flavors and the layering of the casserole!

  11. 5 stars
    This is absolutely delicious! I didn’t add corn but added a couple of roasted green chiles. We are going to have this for Christmas!

  12. 5 stars
    Made this last night 11/15/23 and it was a huge hit! The only thing I added was a little ranch seasoning to the sour cream and cheese mix. Delicious!

  13. 5 stars
    Absolutely loved this – what a great, easy dinner that my entire family really enjoyed! Going into the meal rotation!

  14. 5 stars
    Our teen son ate double helpings then came back and polished off the leftovers. Delicious, easy meal- I used low-fat ingredients where I could and used ground turkey. This recipe is a keeper!

  15. 5 stars
    I made this exactly as shown and we really enjoyed it. I was a little worried about the sweet cornbread but the sweetness really didn’t come thru. We topped it with onions, lettuce, tomatoes, sour cream and taco sauce
    Delicious. I will make again and maybe next time use mexican cornbread.

  16. 5 stars
    Made this using ground turkey, instead of rotel used salsa but drained it. Used jiffy corn bread in the box. Omg amazing, loved it!