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
- Mexican Lasagna
- Crock Pot Refried Beans
- Taco Bell Mexican Pizza (copycat recipe)
- White Chicken Enchiladas
Originally published: June 2015
Updated photos & republished: February 2021
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 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.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Question: The video shows you using a 9×9 inch pan BUT the white baking dish in the photos looks like a 9×13 inch baking dish. Would this work in a 9×13 or would I need to double the recipe?
It is a 9×9 – you’d have to double for a larger baking and probably adjust the cooking time (but I haven’t tested doubling it) 🙂
Thank you for answering! I used the pinto beans instead of the corn and followed the recipe exactly with this exception including the taco seasoning and it was absolutely delicious!! My husband loved it and asked if I printed out the recipe! Thank you so much for this awesome recipe!
Yay! I’m so happy to hear that Dori – thank you!
Absolutely delicious
Thank you Auggy!
This is so good!!! 9 by 13 dish works better.
Do you have a tamale pie recipe?
I don’t I’m sorry 🙁
I made this for the first time last night and the ONLY difference with mine was the type of cornbread used. I couldn’t find the regular cornbread mix in a 7 oz pouch so I purchased the southwestern flavor instead. This meal was an absolute hit and I will now have another ground beef recipe to serve my family! It was so full of flavor, colorful and just the right amount of spice. Will without a doubt make this again and will double the recipe!
Hey Jenn! I actually love the idea of using the southwestern cornbread, I’m going to try that myself next time! Thanks so much for taking the time to leave a comment – I am so happy you enjoyed this one!
We love it! Turned out so great. Just wondering how well it does reheating. Any tips?
As long as you don’t have all the toppings you can reheat. It gets a little tricky trying to reheat with toppings. Lol Just reheat slowly. Too quick and that sour cream layer will curdle on ya
Super easy and as always amazingly tasty. The whole fam loved it
Thanks so very much Leslie! I appreciate you taking the time to come back and comment!
Can I use pinto beans instead of corn? My husband cannot have corn. I am making this tomorrow, it looks delicious!
Yes definitely! This is easily tailored to your tastes, etc. 🙂
We love it!
This was really tasty and easy to make on a weeknight. Next time I’ll probably add more taco seasoning and use less sour cream on top.
Thanks so very much Ashley – I appreciate you taking the time to come back and comment!
At the top of the recipe, it says cook time is 25 minutes. According to the directions, the total cook time is 45 minutes. It says to cook the cornbread part for 20 minutes, then cook the whole thing for 25 minutes. That’s 45 minutes of cook time. Hubby and I had a debate on this; he was insisting the second 25 minute time was a typo. Please confirm. Thanks!
Hubby wins – ha! It was a typo! Thanks so much for catching that – sorry for any confusion!
HAHA So it’s just an additional 5 minutes when it’s all together, right?
Once it’s all together, it’s about 25 minutes. Obviously, oven times can vary depending on your type of oven and what rack you cook it on, etc. 🙂
How long do I cook it after putting the sour cream mixture on top? 25 minutes seems long. Plan to make this this week.
Can you use homemade corn bread?
I don’t see why not. Cornbread is cornbread.
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?
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.
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!
Yay!! Thanks so very much Lisa!
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!
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!
Black olives and a can of green chili’s would go good..
This looks yummy. Can’t wait to try it.
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.
making this now, but put creamed corn in the cornbread, and salsa in the meat. will be back for results
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!
Excellent and easy!
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!!
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!
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!!
So, so good!!
This recipe sounds fabulous. I think the green onions will be a great touch!