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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 209 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

YouTube 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.

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