Taco Cornbread Casserole is a delightful fusion of classic comfort food and zesty Mexican flavors. This hearty dish features a savory taco meat and bean filling layered with a golden cornbread topping that’s both fluffy and slightly crispy. It’s a perfect combination of sweet and savory.

This recipe is easy to prepare and perfect for a family dinner or a casual get-together. Serve it with your favorite toppings like sour cream, salsa, and guacamole for an extra burst of flavor. This casserole is sure to be a hit, offering a delicious and satisfying meal that’s packed with all the bold, comforting tastes you love.

Ingredients for Taco Cornbread

• GROUND BEEF
• CREAMED CORN
• MEXI-CORN
• ROTEL
• PINTO BEANS
• TACO SEASONING
• SHREDDED CHEDDAR CHEESE
• JIFFY CORNBREAD MIX
• EGGS
• MILK

Instructions for Taco Cornbread Casserole

Preheat & Prep: Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with non-stick cooking spray. You can also use a 2-quart baking dish.

Cook the Meat: In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess grease.

Combine the Filling: Stir in the taco seasoning to the cooked meat. Add the creamed corn, Mexi-corn, Rotel tomatoes, and 1 ½ cups of the shredded cheddar cheese to the skillet. Mix well to combine all the ingredients. Pour the meat mixture into the prepared baking dish.

Prepare the Cornbread Topping: In a separate bowl, combine the cornbread mix, eggs, and milk. Whisk until the batter is smooth and there are no lumps. Pour the cornbread batter evenly over the meat mixture in the baking dish.

Bake the Casserole: Place the baking dish in the 350°F preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  

Add the Final Touch: Remove the casserole from the oven. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Return the casserole to the oven for another 5 minutes or until the cheese is melted and bubbly.

Serve & Enjoy: Remove the casserole from the oven and let it stand for a few minutes before serving. Top with sour cream, if desired.

Frequently Asked Questions

What type of ground meat can I use for this recipe?
You can use any type of ground meat, such as ground beef, turkey, chicken, or even a plant-based meat substitute. Each type will bring its unique flavor and texture to the casserole.

How do I know when the casserole is done baking?
The casserole is done when the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. The filling should be hot and bubbly.

How do I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or in the oven until heated through.

Can I freeze the casserole?
Yes, you can freeze the casserole. Allow it to cool completely, then wrap it tightly in aluminum foil or place it in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake until heated through.

What toppings go well with Taco Cornbread Casserole?
Top the casserole with your favorite toppings such as sour cream, salsa, guacamole, shredded cheese, chopped cilantro, or diced tomatoes for extra flavor and texture.

Can I make this recipe spicy?
If you prefer a spicier casserole, you can add diced jalapeños, hot sauce, or use a spicy taco seasoning mix. Adjust the heat level to suit your taste.

For more recipes like this, try:

• Cornbread Waffles with Chili
• Southwest Cornbread Squares
• Chili Pot Pie
• Cornbread Taco Bake

This recipe is adapted from Butter with a Side of Bread.