Description
This Cornbread Taco Bake is a comforting, family-friendly casserole featuring a fluffy cornbread base topped with seasoned ground beef, veggies, creamy sour cream mixture, and gooey melted cheese. With classic taco flavors and a savory twist, it’s a filling and easy main course perfect for weeknight dinners.
Ingredients
Units
Scale
Cornbread Base
- 7 ounce packet cornbread mix
- 1/2 cup milk
- 1 large egg
Beef Taco Layer
- 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 Cheese Topping
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use)
- 1/2 cup chopped green onions
Optional Toppings
- 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
- Use reduced-fat sour cream or substitute with Greek yogurt for a lighter version.
- You can substitute ground turkey or chicken for beef.
- Make ahead by prepping the layers in advance and baking just before serving.
- Choose mild or spicy Rotel to adjust the heat to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 390
- Sugar: 6g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 90mg
