Description
This hearty Cornbread Taco Bake combines savory seasoned ground beef with a moist cornbread base, layered with Mexicorn, Rotel tomatoes, and a creamy sour cream and cheese topping. Baked to perfection, it makes a comforting and flavorful meal perfect for family dinners, easily customizable with your favorite taco toppings.
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 Topping
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use)
- ½ cup chopped green onions
Optional Toppings
- Shredded lettuce
- Sliced olives
- Diced tomatoes
- Taco sauce
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 9×9-inch baking dish or a 2½-quart casserole dish with nonstick cooking spray to prevent sticking.
- Make the Cornbread Base: In a mixing bowl, combine the cornbread mix, milk, and egg, stirring just until evenly combined. Pour the batter into the prepared baking dish and bake for 15 minutes until the top is lightly set.
- Prepare the Beef Filling: While the cornbread bakes, heat a skillet over medium-high heat and cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease. Stir in the taco seasoning, water, drained Mexicorn, and drained Rotel tomatoes, then simmer for a few minutes to blend the flavors well.
- Assemble the Casserole: Remove the partially baked cornbread from the oven and evenly spread the beef mixture over it. In a separate bowl, mix together the sour cream, half of the shredded cheese (1 cup), and chopped green onions. Spread this creamy mixture over the beef layer.
- Bake the Casserole: Sprinkle the remaining shredded Mexican cheese on top and return the casserole to the oven. Bake for an additional 25 minutes, until the cheese melts thoroughly and the casserole is bubbly and hot.
- Serve: Let the casserole cool for a few minutes before slicing. Serve with optional taco toppings like shredded lettuce, sliced olives, diced tomatoes, and taco sauce to add fresh flavors and extra texture.
Notes
- Use turkey or chicken ground meat as a leaner alternative to beef.
- For a spicier version, add diced jalapeños or use a hotter taco seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Serve with a side salad or rice for a complete meal.
- Gluten-free cornbread mix can be used to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
