If you are craving a comforting meal that combines the hearty flavors of taco night with the cozy texture of cornbread, the Cornbread Taco Bake Recipe is exactly what you need. This dish layers seasoned ground beef and spicy Mexicorn atop a warm, golden cornbread base, then crowns it all with a creamy cheesy topping that melts perfectly in the oven. It’s a wonderful one-dish meal that brings together bold Tex-Mex flavors and satisfying, homestyle goodness — ideal for family dinners or casual gatherings where everyone wants seconds.
Ingredients You’ll Need
Each ingredient in this Cornbread Taco Bake Recipe plays a simple but essential role in delivering layers of texture, rich flavor, and eye-catching color. From the moist cornbread base to the vibrant canned Mexicorn and zesty Rotel tomatoes, every component contributes to an incredibly balanced and delicious casserole.
- Cornbread mix (7 ounce packet): Provides a buttery, tender base that soaks up all the savory goodness above it.
- Milk (1/2 cup): Adds moisture for the cornbread batter to turn out perfectly soft and golden.
- Large egg (1): Binds the cornbread ingredients together for a stable crust.
- Ground beef (1 pound): The savory heart of the taco flavor, delivering hearty protein and richness.
- Taco seasoning (3 tablespoons or 1 packet): Packs in classic Tex-Mex spices that define the beef mixture’s bold taste.
- Water (1/3 cup): Helps blend the taco seasoning evenly with the beef and vegetables.
- Mexicorn (11 ounce can, drained): Adds sweetness and a pop of color with its mix of corn, red, and green peppers.
- Rotel (10 ounce can, drained): Brings a mild kick along with juicy diced tomatoes and green chilies for extra zest.
- Sour cream (2 cups): Creates a creamy layer that cools and balances the spicy beef topping.
- Shredded Mexican cheese blend (2 cups, divided): Melts beautifully for both the topping and creamy layer.
- Chopped green onions (1/2 cup): Adds fresh brightness and a gentle crunch to the creamy layer.
- Optional garnishes: Shredded lettuce, sliced olives, diced tomatoes, and taco sauce bring freshness and added flavor when serving.
How to Make Cornbread Taco Bake Recipe
Step 1: Prepare the Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C). Lightly spray a 9×9-inch baking dish with nonstick cooking spray to ensure your Cornbread Taco Bake Recipe comes out easily without sticking. Setting this foundation early makes the entire cooking process smoother.
Step 2: Mix and Bake the Cornbread
In a large bowl, combine the cornbread mix, milk, and egg. Stir just until everything comes together to avoid overmixing, which keeps the cornbread tender. Pour the batter into your prepared dish and bake for about 15 minutes, or until the top is set and boasts a lovely golden color. This warm cornbread layer will act as the perfect base for the savory toppings.
Step 3: Cook the Taco Beef Mixture
While the cornbread bakes, heat a skillet over medium and cook the ground beef until no longer pink, breaking it apart as it cooks. Drain any excess grease for a cleaner flavor. Stir in the taco seasoning and water, then add the drained Mexicorn and Rotel. Let this simmer for a few minutes so all those vibrant spices and veggies can meld together beautifully.
Step 4: Add Beef Mixture to Cornbread
When the cornbread base has baked and set, carefully spread the hot beef mixture evenly over the top. This layering step is key for the textures to stay distinct yet harmonized, making each bite fulfill that promise of a comforting layered casserole.
Step 5: Mix and Spread the Creamy Topping
In a bowl, gently combine the sour cream with half of the shredded cheese blend and all the chopped green onions. This creates a luscious, creamy layer that adds coolness and richness when spread over the savory beef layer. Don’t be shy about getting it all covered neatly!
Step 6: Add Cheese and Bake
Sprinkle the remaining cheese evenly over the creamy topping. Pop the entire dish back into the oven and bake for another 25 minutes. This step ensures the casserole heats through completely and that cheesiness melts into a bubbling, golden crust that everyone loves.
Step 7: Cool, Slice, and Serve
Let your Cornbread Taco Bake Recipe rest for a few minutes after baking to make slicing easier. Then cut it into squares and get ready to serve. It’s best enjoyed fresh and warm with your choice of garnishes to add an extra layer of crunch and excitement.
How to Serve Cornbread Taco Bake Recipe
Garnishes
Take your Cornbread Taco Bake Recipe to the next level by topping it with shredded lettuce, sliced olives, diced tomatoes, or a drizzle of taco sauce. These garnishes add fresh textures and flavors that brighten and complement the warm casserole.
Side Dishes
Pair this casserole with a crisp green salad or a side of black beans and rice for a well-rounded meal. The simplicity of sides ensures the Cornbread Taco Bake remains the star while adding another dimension of nourishment and flavor to your table.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins or mini cast iron skillets. You can also top each slice with a dollop of guacamole or a sprinkle of fresh cilantro for a pop of color and freshness that will wow your family or guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Cornbread Taco Bake Recipe tightly with plastic wrap or transfer it into an airtight container. It will keep well in the refrigerator for up to 3 days, allowing you to enjoy this layered goodness again without any loss of flavor.
Freezing
This bake freezes beautifully! Wrap tightly in plastic wrap and then aluminum foil, or use a freezer-safe container to prevent freezer burn. Freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven until heated through. Adding a little extra cheese on top before reheating can revive that freshly baked appeal.
FAQs
Can I use fresh corn instead of canned Mexicorn?
Absolutely! Fresh or frozen corn can be used as a delicious substitute, but be sure to avoid adding too much additional liquid to your beef mixture to maintain the right texture.
Is there a vegetarian version of the Cornbread Taco Bake Recipe?
Yes! Swap the ground beef with seasoned cooked lentils, beans, or your favorite plant-based meat substitute to keep the flavors hearty and satisfying without meat.
Can I make this recipe gluten-free?
Yes, by using a gluten-free cornbread mix and ensuring your taco seasoning is gluten-free, you can make this dish safe for gluten-sensitive eaters while keeping all the delicious flavors intact.
What kind of taco seasoning works best?
Store-bought taco seasoning packets work perfectly, but if you prefer, you can easily make your own mix with chili powder, cumin, paprika, garlic powder, and onion powder for a fresh and customizable flavor.
Can I prepare this recipe ahead of time?
Definitely! Assemble the entire bake the night before, cover it tightly, and refrigerate. Bake it fresh when you’re ready to enjoy a warm, comforting meal without the hassle of last-minute prep.
Final Thoughts
If you’re looking for a recipe that brings together the hearty satisfaction of a taco with the comforting texture of cornbread, the Cornbread Taco Bake Recipe is a winner you’ll want to make again and again. It’s a simple, crowd-pleasing casserole that bursts with bold flavors, textures, and warmth — perfect for cozy nights and sharing with loved ones. Give it a try soon, and watch how quickly it becomes a family favorite in your home!
Print
Cornbread Taco Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Cornbread Taco Bake is a hearty and flavorful casserole combining a fluffy cornbread base with a savory taco-seasoned ground beef mixture, topped with a creamy sour cream and cheese layer, then baked to perfection. Ideal for a family dinner, this dish offers a satisfying blend of Tex-Mex flavors and comforting textures.
Ingredients
Cornbread Base
- 7 ounce packet cornbread mix
- 1/2 cup milk
- 1 large egg
Beef Taco 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 use)
- 1/2 cup chopped green onions
Optional Garnishes
- Shredded lettuce
- Sliced olives
- Diced tomatoes
- Taco sauce
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray to prevent sticking.
- Mix and Bake the Cornbread: In a large bowl, stir together the cornbread mix, milk, and egg until just combined. Pour the batter into your prepared baking dish and bake for about 15 minutes, or until set and lightly golden.
- Cook the Taco Beef Mixture: While the cornbread bakes, cook and crumble the ground beef in a skillet over medium heat until no longer pink. Drain excess grease. Add taco seasoning and water, stirring to evenly coat the beef. Blend in the Mexicorn and Rotel, then simmer for a couple of minutes to let flavors meld.
- Add Beef Mixture to Cornbread: Once the cornbread base is done, remove it from the oven. Carefully spread the hot ground beef mixture evenly over the baked cornbread layer.
- Mix and Spread the Creamy Topping: In a bowl, combine the sour cream with 1 cup of the shredded Mexican cheese blend and chopped green onions. Gently spread this mixture over the beef layer to create a creamy top.
- Add Cheese and Bake: Sprinkle the remaining 1 cup of shredded Mexican cheese blend over the top. Return the dish to the oven and bake for about 25 minutes, until the casserole is heated through and the cheese is completely melted.
- Cool, Slice, and Serve: Let the dish cool for a few minutes after baking. Slice into portions and serve with any of your favorite optional toppings such as shredded lettuce, sliced olives, diced tomatoes, or taco sauce.
Notes
- You can substitute the sour cream with Greek yogurt for a lighter topping.
- Adjust the taco seasoning to your preferred spice level or use homemade taco seasoning for freshness.
- Make sure to drain the Mexicorn and Rotel well to avoid excess moisture in the casserole.
- This dish can be prepared a day ahead and reheated before serving.
- For a vegetarian version, substitute the ground beef with seasoned black beans or a meat alternative.
