Cornbread Taco Bake
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The cornbread base is topped with seasoned ground beef, a cheesy sour cream layer, and all your favorite taco toppings, creating a flavorful and satisfying meal in every bite. Each square of this bake is packed with the rich, savory flavors of tacos combined with the slightly sweet and moist texture of cornbread, making it a delightful fusion of two classic favorites.
This cornbread taco bake is sure to become a new favorite in your recipe rotation, perfect for a family dinner or a casual get-together.
Ingredients to Make Cornbread Taco Bake
- CORNBREAD MIX
- MILK
- EGG
- GROUND BEEF
- TACO SEASONING
- MEXICORN
- MILD RO*TEL
- SOUR CREAM
- SHREDDED MEXICAN CHEESE BLEND
- GREEN ONION
- OPTIONAL TOPPINGS – SHREDDED LETTUCE, DICED TOMATO, TACO SAUCE, SLICED BLACK OLIVES, FRESH CILANTRO
How to Make Taco Cornbread Casserole
The base of this cornbread taco bake is made by mixing an egg and milk with a good old Jiffy cornbread mix. This needs to be partially baked before adding the next layer. It goes in the oven for 15 minutes.
While the cornbread layer bakes, you cook up the beef layer. This starts with browning a pound of ground beef in a large skillet. You will need to drain off any excess grease.
Now, it’s time to stir in some taco seasoning, Mexicorn, and Ro*tel tomatoes. There is no need to drain the corn or tomatoes. The liquid helps add moisture to the taco seasoning. Once that’s all combined, you want to let it simmer for a few minutes to let those flavors combine.
When that cornbread has partially baked, you add on the ground beef layer. Then in a bowl, you mix together some sour cream, shredded Mexican blend cheese, and diced green onion. That makes the next layer to go on top of that beef layer.
Last, you sprinkle on the final layer of more shredded Mexican cheese blend. Now it all goes in the oven to bake together for about 25 minutes.
Once the whole thing bakes, you want to allow it to sit for about 5 minutes to solidify those layers. After cooling, you can slice it into squares.
For serving, you can top it with various toppings: shredded lettuce, chopped tomatoes, and sliced olives. The toppings give you that hot and cold combination you get from a regular taco.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the cornbread taco bake ahead of time up until the final bake and refrigerate it. When you’re ready to cook, bake it in the oven as directed, adding a few extra minutes if needed since it will start from a cold temperature.
What can I substitute for ground beef taco meat?
You can use ground chicken, ground turkey, or even a meatless alternative like textured vegetable protein (TVP) or plant-based ground meat.
How do I store leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I make this dish spicy?
Absolutely! To heat the dish, add diced jalapeños and a dash of cayenne pepper, or use spicy taco seasoning.
What type of cheese works best?
Shredded cheddar cheese, pepper jack cheese, or a Mexican blend of cheeses work well for this recipe, adding a nice melt and flavor.
What sides go well with cornbread taco bake?
This dish pairs well with a fresh green salad, guacamole, chips with salsa, or Mexican rice.
Can I add other vegetables to the bake?
Yes, you can add other vegetables, such as bell peppers, onions, black beans, or jalapeños, to the meat mixture for added flavor and nutrition.
FOR MORE RECIPES LIKE THIS, TRY:
- Cornbread Waffles with Chili
- Southwest Cornbread Squares
- Sloppy Joe Cornbread Skillet
- Topsy Turvy Taco Bake
Cornbread Taco Bake
Real Mom Kitchen
Equipment
Ingredients
- 8.5 oz box Jiffy cornbread mix
- ½ cup milk
- 1 egg
- 1 lb ground beef
- 1 pkg taco seasoning (3 Tbsp)
- 11 oz can Mexicorn
- 10 oz can mild Ro*tel
- 1 ½ cups sour cream
- 1 ¾ cups shredded Mexican cheese
- ½ cup diced green onion
- optional toppings – shredded lettuce diced tomato, taco sauce, sliced olives
Instructions
- Preheat oven to 350 degrees. Spray a 9×9-inch baking dish with nonstick cooking spray and set aside.
- In a bowl, combine the cornbread mix, milk and egg. Pour batter into prepared baking dish and bake at 350 degrees for 15 minutes.
- Meanwhile, brown the ground beef in a skillet until no longer pink, drain off any excess grease. Mix in the taco seasoning, Mexicorn, and Rotel. Simmer for a couple of minutes.
- Once cornbread is baked, take out of oven, then top evenly with the ground beef mixture.
- In a bowl, combine the sour cream, 3/4 cup of shredded Mexican cheese, and the green onion.
- Gently spread the sour cream mixture on top of the ground beef mixture.
- Sprinkle the remaining cup shredded cheese over the sour cream layer.
- Bake at 350 degrees for about 25 minutes until heated through and cheese is melted.
- Allow to cool for a few minutes. Cut into squares and serve with optional toppings as desired. Serves 6-9.
Nutrition
This recipe is adapted from The Country Cook.
