Welcome to the ultimate comfort food experience! This Cornbread Taco Bake is a sensation, featuring a golden, fluffy cornbread base generously topped with perfectly seasoned ground beef, a luscious creamy filling, and a blanket of irresistibly melted cheese. It’s an easy, flavorful, and incredibly satisfying dish that promises to become a staple in your family’s meal rotation.

Cornbread Taco Bake: Your New Favorite Taco-Inspired Casserole

There’s something uniquely comforting about a casserole, and when you combine that warmth with the vibrant flavors of tacos, you get pure magic. This Cornbread Taco Bake is more than just a meal; it’s a celebration of textures and tastes. Imagine a tender, slightly sweet cornbread crust serving as the sturdy foundation for layers of savory, spiced ground beef, a rich and tangy sour cream blend, and a gooey, cheesy topping that brings it all together. It’s a dish designed for busy weeknights but impressive enough for casual gatherings, delivering big on flavor with minimal fuss.

The inspiration for this casserole often comes from a love for classic Tex-Mex dishes and the desire to create something hearty and satisfying that uses readily available ingredients. Earlier, I experimented with perfecting my homemade taco seasoning, meticulously balancing spices until I found a blend my family adored. That journey led directly to this recipe, a layered taco-style casserole where the robust cornbread base perfectly complements the zesty layers above it. It’s a complete meal in one pan, making cleanup a breeze and ensuring every bite is packed with goodness.

“My wife and kids really loved this. Thank you for the recipe. We didn’t change a thing. Great as is written.”
– Jason

Why You’ll Love This Cornbread Taco Bake

This isn’t just another casserole; it’s a culinary experience designed to delight your taste buds and simplify your kitchen routine. Here’s why this Cornbread Taco Bake will quickly become a household favorite:

• Effortlessly Delicious: Combining the ease of a boxed cornbread mix with straightforward cooking steps, this recipe is perfect for home cooks of all skill levels. It delivers maximum flavor with minimal effort.
• Family-Friendly: A dish that appeals to everyone! The familiar flavors of tacos blended with a comforting cornbread crust make it a hit with both kids and adults. Plus, the customizable toppings allow each family member to tailor their plate.
• Hearty & Satisfying: Loaded with ground beef, cheese, and a substantial cornbread base, this casserole is incredibly filling. It’s the perfect one-pan meal to stave off hunger and warm you from the inside out.
• Versatile & Adaptable: Easily switch up the protein, vegetables, and spice level to suit your preferences or what you have on hand. It’s a fantastic recipe for using up ingredients in your pantry.
• Perfect for Any Occasion: While it makes an ideal weeknight dinner, its vibrant flavors and appealing presentation also make it a great choice for potlucks, casual get-togethers, or game day feasts.

Can I Use Chicken or Turkey Instead of Beef?

• Absolutely! This recipe is incredibly versatile, and you can easily substitute ground chicken or ground turkey for the ground beef. The seasoned meat layer will absorb the taco flavors beautifully, offering a slightly lighter yet equally delicious alternative. If using ground poultry, ensure it’s cooked through until no longer pink and any excess liquid is drained before adding the seasoning and vegetables.
• To truly elevate the flavors with ground turkey or chicken, consider using my Crock Pot Taco Meat recipe for an even richer, slow-cooked taste that will meld perfectly with the cornbread base.

Essential Ingredients for Your Taco Bake

Gathering your ingredients is the first step to creating this mouthwatering casserole. The beauty of this dish lies in its simple, accessible components that come together to form a complex and satisfying meal.

• Cornbread Mix: A 7-ounce packet makes the base quick and easy. Choose your favorite brand for either a sweet or savory foundation.
• Milk & Egg: Standard additions for the cornbread mix, ensuring a moist and tender texture.
• Ground Beef: The primary protein, delivering rich flavor. Feel free to substitute with ground chicken or turkey.
• Taco Seasoning: The heart of the taco flavor! Use a store-bought packet or your homemade blend.
• Water: Essential for incorporating the taco seasoning into the meat.
• Mexicorn: A colorful blend of corn, red, and green bell peppers, adding sweetness and crunch. Make sure it’s well-drained.
• Rotel (Diced Tomatoes with Green Chilies): Provides a tangy, slightly spicy kick. Draining it is key to prevent a watery casserole.
• Sour Cream: Creates a creamy, tangy layer that balances the savory meat. Full-fat or light varieties work, or Greek yogurt for a healthier twist.
• Mexican Cheese Blend: A melty mix of cheeses (like Monterey Jack, cheddar, and queso asadero) that forms a delicious golden crust. Divided use for layers.
• Green Onions: Adds a fresh, mild onion flavor to the creamy layer and as a garnish.

Step-by-Step Guide: Crafting Your Cornbread Taco Bake

Creating this delicious casserole is a straightforward process, broken down into simple, manageable steps. Follow these instructions to assemble your masterpiece:

1. Prepare the Cornbread Base

Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×9-inch (or 2.5-quart) baking dish with nonstick cooking spray to ensure easy removal. In a mixing bowl, combine the cornbread mix with the milk and egg. Stir these ingredients thoroughly until they are just combined and smooth. Be careful not to overmix the batter, as this can lead to a tough cornbread texture.

Pour the prepared cornbread batter evenly into your greased baking dish. Bake this initial layer for about 15 minutes, or until the cornbread is lightly golden brown and a toothpick inserted into the center comes out clean. Once baked, remove it from the oven and set it aside to cool slightly while you prepare the other components.

2. Prepare the Meat and Vegetable Layer

While the cornbread is baking, make sure your Mexicorn and Rotel (diced tomatoes with green chilies) are thoroughly drained. This step is crucial to prevent the casserole from becoming watery. You can press out excess liquid using a fine-mesh sieve or paper towels.

In a large skillet, cook the ground beef over medium-high heat. Break it apart with a spoon as it cooks until it is no longer pink. Once cooked, carefully drain any excess grease from the skillet to keep the casserole from being too oily. Next, stir in the taco seasoning and ⅓ cup of water. Continue to cook for a couple of minutes, stirring constantly, allowing the seasoning to fully coat the beef and the flavors to deepen.

Finally, add the drained Mexicorn and drained Rotel to the seasoned ground beef mixture in the skillet. Stir everything together until well combined. Let the mixture simmer for just a couple of minutes to warm through and ensure all the flavors are infused.

3. Assemble the Casserole Layers

Once the cornbread base is cooked and slightly cooled, take it out of the oven. Evenly spread the hot ground beef and vegetable mixture over the entire surface of the cornbread. This forms the hearty middle layer of your taco bake.

In a separate bowl, combine the sour cream, one cup of shredded Mexican cheese blend, and the chopped green onions. Mix these ingredients thoroughly until they are well incorporated. This mixture will create a wonderfully creamy and tangy layer.

Gently spread this creamy sour cream and cheese mixture evenly over the ground beef layer. Take care to cover the meat completely to ensure a consistent flavor throughout the casserole.

Finally, generously sprinkle the remaining one cup of shredded Mexican cheese blend over the top of the sour cream layer. This will create a golden, bubbly cheese crust when baked.

4. Bake and Serve

Return the casserole to the preheated oven and bake uncovered for about 25 minutes. You’ll know it’s ready when the casserole is heated through, and the cheese on top is beautifully melted, golden, and bubbling. The aroma filling your kitchen will be incredible!

Once baked, remove the Cornbread Taco Bake from the oven and allow it to cool for a few minutes before slicing. This resting period helps the layers set, making it easier to cut neat portions. Serve warm, topped with your favorite fresh garnishes like shredded lettuce, sliced black olives, diced tomatoes, a drizzle of taco sauce, or a dollop of extra sour cream or guacamole. Enjoy this hearty and flavorful meal!

Customization and Variations

One of the best things about the Cornbread Taco Bake is its flexibility. Don’t hesitate to make it your own with these delicious variations:

• Spice It Up: If you love heat, add a pinch of cayenne pepper or a dash of hot sauce to your ground beef mixture. Fresh diced jalapeños (seeded for less heat) or a can of drained diced green chilies can also be mixed in with the Rotel.
• Add More Veggies: Boost the nutritional value and flavor with extra vegetables. Sautéed onions, bell peppers (beyond what’s in Mexicorn), black beans (rinsed and drained), or even a layer of spinach can be added to the meat mixture.
• Different Cheeses: While Mexican cheese blend is classic, feel free to experiment with other melting cheeses like sharp cheddar, Colby Jack, or pepper jack for an extra kick.
• Make it Meatless: For a vegetarian option, replace the ground beef with plant-based ground crumbles, or a hearty mixture of black beans, corn, and bell peppers.
• Sauce Swaps: Instead of regular taco seasoning, try a smoky chipotle seasoning blend for a different flavor profile. A can of enchilada sauce (drained well) can also be used to enhance the beef layer.

Make Ahead & Storage Tips

This casserole is fantastic fresh out of the oven, but it also makes for wonderful leftovers or can be prepared in advance to save time.

• Make Ahead: You can assemble the entire casserole (up to the point of baking) and cover it tightly with plastic wrap or foil. Store it in the refrigerator for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed, possibly adding 5-10 minutes to the bake time if it’s still very cold.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating: For best results, reheat individual servings in the microwave or a preheated oven (around 300°F/150°C) until warmed through. Covering with foil for oven reheating can prevent it from drying out.
• Freezing: While possible, freezing may alter the texture of the cornbread slightly, making it a bit crumbly upon thawing. If freezing, bake first, then cool completely. Wrap tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently.

Frequently Asked Questions (FAQs)

What kind of cornbread mix should I use?

Any standard 7-ounce cornbread mix will work well. Whether you prefer a sweeter Southern-style cornbread or a more savory, traditional blend, the choice is yours. Just follow the package instructions for combining with milk and egg.

Can I use fresh corn instead of Mexicorn?

Yes, absolutely! If using fresh corn, you’ll want about 1.5-2 cups of kernels. You can sauté it lightly with the ground beef or steam it beforehand. If you use frozen corn, thaw it first and drain any excess water.

My cornbread came out dry/crumbly. What went wrong?

This can happen if the cornbread batter was overmixed or baked for too long. Overmixing develops the gluten, leading to a tougher texture. Baking for too long will dry it out. Always stir until just combined and remove from the oven as soon as a toothpick comes out clean.

Can I prepare the meat mixture in advance?

Yes, you can cook the ground beef with the taco seasoning, Mexicorn, and Rotel up to 2-3 days in advance and store it in the refrigerator. This can significantly cut down on prep time on the day you plan to bake the casserole.

Craving More Delicious Recipes?

• One-Pan Taco Rice Dinner
• Classic Taco Bake
• Best Mexican Cornbread
• Hearty Tamale Pie
• Skillet Cornbread Pizza
• Easy Cornbread Chicken Casserole
• Cornbread Waffles with Chili & Fixins’
• Sloppy Joe Cornbread Casserole
• Cornbread Muffin Sausage Bites
• Layered Mexican Lasagna
• Crock Pot Refried Beans
• Taco Bell Mexican Pizza (Copycat)
• Taco Bell Chili Cheese Burritos (Copycat)
• Creamy White Chicken Enchiladas

Originally published: June 2015
Updated photos & republished: February 2021

Cornbread Taco Bake

A delightful, family-friendly casserole featuring a savory cornbread base, perfectly seasoned ground beef, a creamy layer, and a generous topping of melted cheese. It’s the ultimate comfort food for any night of the week!

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Author: Brandie Skibinski

Course: Main Course

Cuisine: American (Mexican-inspired)

Ingredients

• 7 ounce packet cornbread mix
• ½ cup milk
• 1 large egg
• 1 pound ground beef
• 3 Tablespoons taco seasoning (or 1 packet)
• ⅓ cup water
• 11 ounce can Mexicorn, drained
• 10 ounce can Rotel, drained (diced tomatoes with green chilies)
• 2 cups sour cream (see notes below for variations)
• 2 cups shredded Mexican cheese blend (divided use)
• ½ cup chopped green onions

Optional Toppings:

• Shredded lettuce
• Sliced black olives
• Diced tomatoes
• Taco sauce or salsa
• Guacamole or sliced avocado
• Jalapeño slices

Instructions

1. Preheat oven to 350°F (175°C). Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray.
2. In a bowl, combine the cornbread mix, ½ cup milk, and 1 large egg. Stir well until just combined; avoid overmixing.
3. Pour the batter into the prepared baking dish and bake for about 15 minutes, or until lightly golden. Remove from oven and set aside.
4. Meanwhile, cook and crumble 1 pound ground beef in a large skillet until no longer pink. Drain any excess grease thoroughly.
5. Stir in 3 Tablespoons taco seasoning and ⅓ cup water. Cook for 1-2 minutes, allowing the flavors to meld and liquid to absorb.
6. Add the drained 11 ounce can Mexicorn and drained 10 ounce can Rotel. Stir well and simmer for a couple of minutes to heat through.
7. Once the cornbread is cooked, spread the ground beef mixture evenly over the top of the cornbread base.
8. In a separate bowl, combine 2 cups sour cream with one cup shredded Mexican cheese blend and ½ cup chopped green onions. Mix well.
9. Gently spread the sour cream mixture over the ground beef layer, ensuring an even coating.
10. Sprinkle the remaining one cup shredded Mexican cheese blend generously over the top of the casserole.
11. Bake uncovered for about 25 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
12. Allow to cool for a few minutes before slicing and serving. Garnish with optional toppings such as shredded lettuce, sliced olives, diced tomatoes, or a drizzle of taco sauce.

Video

Notes

• If someone in your family doesn’t like sour cream, you can omit it from the casserole layer. Simply layer the cheese and green onion directly over the beef mixture, and offer sour cream as a side for those who enjoy it.
• For a lighter option, consider substituting Greek yogurt for the sour cream in the creamy layer.

Nutrition (per serving, estimated)

Calories: 377 kcal | 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.