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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!
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Main Course
Cuisine:
American
Keyword:
Cornbread Taco Bake
Servings:
6
Calories:
656
kcal
Author:
Brandie @ The Country Cook
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.
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.
Slice and serve.
Notes
Top with shredded lettuce, sliced olives, diced tomatoes and a drizzle of taco sauce.
Nutrition
Calories:
656
kcal
|
Carbohydrates:
43
g
|
Protein:
26
g
|
Fat:
42
g
|
Saturated Fat:
21
g
|
Cholesterol:
158
mg
|
Sodium:
1042
mg
|
Potassium:
589
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
1100
IU
|
Vitamin C:
11.5
mg
|
Calcium:
474
mg
|
Iron:
4.2
mg