Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cornbread Taco Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 81 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican-inspired

Description

This Cornbread Taco Bake is a flavorful and hearty casserole that layers a golden cornbread base with seasoned ground beef, Mexicorn, and Rotel, topped with a creamy sour cream and cheese mixture. Baked until bubbly and garnished with fresh toppings like lettuce, olives, tomatoes, and taco sauce, it makes for a comforting and crowd-pleasing meal perfect for family dinners or potlucks.

Ingredients

Cornbread Base

  • 7 ounce packet cornbread mix
  • 1/2 cup milk
  • 1 large egg

Beef Mixture

  • 1 pound ground beef
  • 3 tablespoons taco seasoning (or 1 packet)
  • 1/3 cup water
  • 11 ounce can Mexicorn, drained
  • 10 ounce can Rotel, drained

Creamy Topping

  • 2 cups sour cream
  • 2 cups shredded Mexican cheese blend, divided
  • 1/2 cup chopped green onions

Optional Garnishes

  • Shredded lettuce
  • Sliced olives
  • Diced tomatoes
  • Taco sauce

Instructions

  1. Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9×9-inch or 2 1/2 quart baking dish with nonstick cooking spray to prevent sticking.
  2. Mix and Bake the Cornbread: In a large bowl, stir together the cornbread mix, milk, and egg until just combined. Pour the batter into the prepared baking dish and bake for about 15 minutes, until set and lightly golden.
  3. Cook the Taco Beef Mixture: While the cornbread bakes, heat a skillet over medium heat. Cook and crumble the ground beef until no longer pink. Drain excess grease, then add the taco seasoning and water. Stir to coat evenly. Mix in the drained Mexicorn and Rotel, and simmer for a few minutes to meld flavors.
  4. Add Beef Mixture to Cornbread: When the cornbread is done, remove it from the oven. Carefully spread the hot beef mixture evenly over the cornbread layer.
  5. Mix and Spread the Creamy Topping: In a bowl, combine the sour cream with 1 cup of shredded Mexican cheese and the chopped green onions. Gently spread this mixture over the beef layer to create a creamy topping.
  6. Add Cheese and Bake: Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the top. Return the casserole to the oven and bake for about 25 minutes until heated through and the cheese is melted completely.
  7. Cool, Slice, and Serve: Allow the dish to cool slightly after removing from the oven. Slice into servings and offer optional toppings such as shredded lettuce, sliced olives, diced tomatoes, and taco sauce for added freshness and flavor.

Notes

  • For a spicier version, add jalapeños or extra Rotel to the beef mixture.
  • Drain excess grease from the cooked beef to keep the casserole from becoming too oily.
  • Use a Mexican cheese blend with cheddar, Monterey Jack, and queso quesadilla for best flavor.
  • Let the bake sit for a few minutes after taking out of the oven to make slicing easier.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.

Find it online: https://slsrecipes.com/cornbread-taco-bake-recipe/