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
Scale
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
