Cornbread Taco Bake

Cornbread Taco Bake is a cornbread base topped with seasoned ground beef, a creamy filling and topped with melted cheese! So good!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 377kcal

Preheat oven to 350f degrees. Spray a 9x9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray.
In a bowl, combine 7 ounce packet cornbread mix, ½ cup milk and 1 large egg. Stir well.
Pour batter into prepared baking dish and bake for about 15 minutes.
Meanwhile, cook and crumble 1 pound ground beef until no longer pink, drain excess grease.
Then add in 3 Tablespoons taco seasoning and 1/3 cup water and stir to combine.
Then add in 11 ounce can Mexicorn, drained and 10 ounce can Rotel, drained. Stir well and simmer for a couple of minutes.
Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
Next, combine 2 cups sour cream with ONE cup shredded Mexican cheese blend and1/2 cup chopped green onions in a bowl.
Gently spread the sour cream mixture on top of the ground beef mixture.
Sprinkle the top with the remaining one cup Mexican shredded cheese blend.
Bake uncovered for about 25 minutes until heated through and cheese is melted.
Allow to cool for a few minutes. Slice and serve with optional toppings of: shredded lettuce, sliced olives, diced tomatoes, taco sauce.

If someone in your family doesn't like sour cream, just don't add it. Layer the cheese and green onion without the sour cream. You can always add a bit of sour cream on top of individual servings as well for those who like sour cream.