Cornbread Taco Bake Recipe
If you are craving a comforting, all-in-one Tex-Mex dish that brings together the best flavors of cornbread, seasoned beef, and cheesy goodness, the Cornbread Taco Bake Recipe is exactly what you need. This casserole layers a fluffy cornbread base with savory taco-spiced beef, creamy sour cream, and melted Mexican cheese for a hearty meal that warms both the stomach and soul. It’s an absolute crowd-pleaser that’s simple to assemble yet bursting with vibrant tastes and textures, making it a perfect weeknight dinner or potluck favorite. Once you try this Cornbread Taco Bake Recipe, it’s sure to become a treasured staple in your recipe box.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but essential, each adding unique flavor, texture, or color that transforms simple basics into a spectacular dish. Getting these staples on hand will set you up for success in making this delicious Cornbread Taco Bake Recipe.
- 7-ounce packet cornbread mix: Provides a moist, slightly sweet base that complements the savory taco filling perfectly.
- ½ cup milk: Moisturizes the cornbread batter for a tender crumb.
- 1 large egg: Binds the cornbread ingredients together and helps it rise just right.
- 1 pound ground beef: The hearty protein core, seasoned to infuse Tex-Mex flavors.
- 3 tablespoons taco seasoning: Packs the beef mixture with classic southwestern spices; homemade or store-bought works great.
- ⅓ cup water: Helps create a saucy, flavorful taco filling with the seasoning.
- 11-ounce can Mexicorn, drained: Adds a sweet and slightly spicy pop of veggies, balancing the beef.
- 10-ounce can Rotel, drained: Brings in diced tomatoes and green chilies for a zesty punch.
- 2 cups sour cream: Adds creaminess and a slight tang that mellows and enriches the casserole.
- 2 cups shredded Mexican cheese blend (divided use): Melted cheese tops the bake with gooey, savory layers.
- ½ cup chopped green onions: Freshness and a mild onion bite elevate the sour cream topping.
- Optional toppings: Shredded lettuce, sliced olives, diced tomatoes, and taco sauce let you customize the finish.
How to Make Cornbread Taco Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F and greasing a 9×9-inch baking dish with nonstick spray. This ensures an even bake and easy cleanup after you enjoy this cheesy, taco-filled delight.
Step 2: Make the Cornbread Base
In a bowl, combine the cornbread mix with milk and the egg until just blended. Pour this batter evenly into your baking dish and pop it into the oven. Baking it for 15 minutes sets a soft golden foundation that perfectly supports the taco layers to come.
Step 3: Cook the Beef Filling
While the cornbread starts baking, brown your ground beef in a skillet over medium heat until it’s fully cooked and no pink remains. Drain off excess grease to keep the casserole from getting too oily. Sprinkle the taco seasoning and pour in the water, stirring to coat the beef evenly. Add the drained Mexicorn and Rotel tomatoes, letting the mixture simmer gently for a few minutes so all those bold flavors meld beautifully.
Step 4: Assemble the Layers
Once your cornbread base is out of the oven, carefully spread the savory beef filling on top in an even layer. In a separate bowl, mix together sour cream, half of the shredded cheese, and the chopped green onions. Dollop and smooth this creamy, cheesy topping over the beef for a luscious middle layer.
Step 5: Bake Until Bubbling
Sprinkle the remaining cheese over the top, then return the entire casserole to the oven for about 25 more minutes. You want to see the cheese melted and bubbly, with a perfectly toasted edge forming around the cornbread sides, signaling this hearty bake is ready to serve.
Step 6: Slice and Serve
After baking, allow the Cornbread Taco Bake Recipe to cool for a few minutes to set, then slice it right in the dish. Finish with your favorite taco toppings such as crisp lettuce, juicy tomatoes, sliced olives, and a drizzle of taco sauce to add fresh texture and flavor contrasts.
How to Serve Cornbread Taco Bake Recipe
Garnishes
Adding fresh garnishes really brings this dish to life. Shredded lettuce offers crunch, diced tomatoes bring a burst of juiciness, and sliced olives add a salty kick. A good drizzle of taco sauce on top finishes it off with a zesty flair that wakes up your taste buds.
Side Dishes
This bake shines as a meal on its own, but if you want to round it out, consider serving it alongside a simple green salad with lime vinaigrette, or even some Mexican rice and refried beans for a full fiesta plate. The contrasting textures and flavors complement the richness of the casserole beautifully.
Creative Ways to Present
For casual gatherings, serve this casserole family-style right in the baking dish allowing everyone to scoop their portions. Alternatively, for a fun twist, cut the bake into squares and serve as handheld bites at a party. You can also dress each slice with a dollop of guacamole and a sprinkle of fresh cilantro to elevate presentation and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Cornbread Taco Bake Recipe tightly with foil or plastic wrap and refrigerate. It will keep well for up to 3 days, making it a convenient make-ahead meal for busy weeknights.
Freezing
You can freeze this delicious bake for up to 2 months. Wrap it securely in aluminum foil or store in a freezer-safe container. When you’re ready to enjoy, thaw it overnight in the fridge before reheating to maintain its texture and flavor.
Reheating
Reheat individual portions in the microwave until warmed through, or place the entire casserole (covered with foil) in a 350°F oven for about 20 minutes until hot and bubbly. Adding a few extra minutes uncovers time will help crisp the cheese topping back to perfection.
FAQs
Can I use homemade cornbread mix instead of store-bought?
Absolutely! Homemade cornbread mix works wonderfully and can add a personal touch. Just be sure your batter isn’t too runny and bakes to a sturdy base to support the taco filling.
What can I substitute for the ground beef?
If you prefer, ground turkey or chicken can be swapped in for a leaner option. For a vegetarian version, try seasoned black beans or lentils for a protein-packed alternative.
Can I make this dish dairy-free?
Yes! Use dairy-free sour cream and cheese substitutes to make it friendly for dairy-sensitive eaters. The flavors will still shine, and the texture remains creamy and satisfying.
Is there a way to add more vegetables?
Definitely! Consider stirring in diced bell peppers, corn kernels, or black beans along with the Mexicorn and Rotel for extra color and nutrition. Just be mindful not to add too much liquid.
What happens if I skip the green onions in the sour cream layer?
Skipping green onions won’t harm the dish, but they provide a lovely subtle sharpness that balances the richness. You can substitute with chives or finely diced mild onion if you like.
Final Thoughts
This Cornbread Taco Bake Recipe is one of those wonderful meals that feels like a warm hug after a busy day, effortlessly combining familiar flavors into a cheerful, crowd-pleasing casserole. It’s easy enough to throw together on a weeknight, yet special enough to impress family and friends. Give it a try soon—you just may find a new favorite dish to revisit time and again.
Print
Cornbread Taco Bake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
Cornbread Taco Bake is a deliciously layered casserole combining a fluffy baked cornbread base, seasoned ground beef with Mexicorn and Rotel, creamy sour cream mixture, and melted Mexican cheese. This easy-to-make, comforting dish is perfect for family dinners or gatherings and can be topped with fresh taco-style fixings for extra flavor.
Ingredients
Cornbread Base
- 7-ounce packet cornbread mix
- ½ cup milk
- 1 large egg
Beef Filling
- 1 pound ground beef
- 3 tablespoons taco seasoning (or 1 packet)
- ⅓ cup water
- 11-ounce can Mexicorn, drained
- 10-ounce can Rotel, drained
Sour Cream Mixture
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use: 1 cup for mixture, 1 cup for topping)
- ½ cup chopped green onions
Optional Toppings
- Shredded lettuce
- Sliced olives
- Diced tomatoes
- Taco sauce
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and spray a 9×9-inch (or 2 ½ quart) baking dish with nonstick cooking spray to prevent sticking and make cleanup easier.
- Make the cornbread base: In a mixing bowl, combine the cornbread mix, milk, and egg until just blended. Pour this batter evenly into the prepared baking dish and bake for 15 minutes, allowing the cornbread to start setting while you prepare the filling.
- Prepare the beef filling: While the cornbread bakes, place the ground beef in a skillet over medium heat. Cook it until fully browned with no pink remaining, breaking it apart as it cooks. Drain any excess grease. Stir in the taco seasoning, water, drained Mexicorn, and drained Rotel. Allow the mixture to simmer for a few minutes for flavors to meld.
- Assemble the casserole: Once the cornbread is out of the oven, evenly spread the beef mixture over the cornbread layer. In a separate bowl, combine the sour cream, 1 cup of shredded cheese, and chopped green onions. Spread this creamy mixture evenly on top of the beef.
- Bake the casserole: Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the sour cream layer. Return the casserole to the oven and bake for another 25 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Allow the cornbread taco bake to cool for a few minutes. Cut into squares and serve topped with your favorite taco-style garnishes such as shredded lettuce, sliced olives, diced tomatoes, and a drizzle of taco sauce for added texture and flavor.
Notes
- Ensure to drain excess grease from the cooked ground beef to avoid a greasy casserole.
- Mexicorn can be substituted with regular corn if unavailable.
- You can make this dish ahead by preparing all layers and baking just before serving.
- Adjust taco seasoning to your preferred spice level.
- Use a metal or glass baking dish for even cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
