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. 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!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
cornbread mix
milk
egg
ground beef
taco seasoning (or make your own taco seasoning)
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 9x9 (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.
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.
LIKE THIS RECIPE? BE SURE TO GIVE THESE A TRY!
CORNBREAD WAFFLES WITH CHILI & FIXINS'
BEEFY CORNBREAD CASSEROLE
THE BEST MEXICAN CORNBREAD
PEACH CORNBREAD SKILLET COBBLER
CORNBREAD CHICKEN CASSEROLE
SKILLET CORNBREAD PIZZA
BEEFY CORNBREAD CASSEROLE
THE BEST MEXICAN CORNBREAD
PEACH CORNBREAD SKILLET COBBLER
CORNBREAD CHICKEN CASSEROLE
SKILLET CORNBREAD PIZZA
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!
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Servings: 8
Calories: 377kcal
Ingredients
- 1 (7 oz) packet cornbread mix
- ½ cup milk
- 1 egg
- 1 pound ground beef
- 3 tbsp taco seasoning (or 1 packet)
- ⅓ 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)
- 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
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
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Originally published: June 2015
Updated & republished: February 2021
This recipe sounds fabulous. I think the green onions will be a great touch!
So, so good!!
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!!!
This was delicious! I made two with your recipe in a bread pan. Anyway this can be frozen? I hope so!!
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!
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 !
That makes me so happy to hear Chris! Thank you!!
Excellent and easy!
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!
making this now, but put creamed corn in the cornbread, and salsa in the meat. will be back for results
Could you use Jiffy, and if so, how many boxes? I've got a couple of boxes of that, but no Martha White.
Yes you could. Just one box.
This looks yummy. Can't wait to try it.