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!
A TACO-INSPIRED CORNBREAD CASSEROLE
Earlier this week I tried my hand at making my own Homemade Taco Seasoning. I had played around with a few recipes and finally found a mix of flavors that my family really loved. The whole reason I did that was because I was working on this recipe. It’s basically a layered taco-style casserole. The cornbread base holds up really well with the other layers on top.
My wife and kids really loved this. Thank you for the recipe. We didn’t change a thing. Great as is written.
– Jason
CAN I USE CHICKEN INSTEAD OF BEEF?
- Of course! You can substitute ground chicken or even ground turkey in this meal. I’m super thrilled to share this recipe with y’all. It comes together super fast and it’s a recipe your whole family will love it. You can set out different toppings for everyone to make this to their liking!
- Also, try using my Crock Pot Taco Meat in this recipe to really elevate the flavors!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cornbread mix
- milk
- egg
- ground beef
- taco seasoning
- water
- Mexicorn
- Rotel
- sour cream
- Mexican cheese blend
- green onions
HOW TO MAKE CORNBREAD TACO BAKE:
Preheat oven to 350f degrees. Spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray. Combine cornbread mix with milk and egg. Stir well.
Pour batter into prepared baking dish and bake for about 15 minutes.
Meanwhile, make sure you got your Mexicorn and Rotel drained.
Cook ground beef until no longer pink, drain excess grease. Then add in taco seasoning and 1/3 cup water.
Then add in Mexicorn and Rotel. 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 sour cream, ONE cup of shredded cheese and green onion in a bowl.
Gently spread the sour cream mixture on top of the ground beef mixture.
Sprinkle the top with the remaining cup of shredded cheese. Bake for about 25 minutes until heated through and cheese is melted.
Allow to cool for a few minutes. Then slice and serve. Top with shredded lettuce, sliced olives, diced tomatoes and a drizzle of taco sauce.
CRAVING MORE RECIPES?
- Taco Rice
- Taco Bake
- Mexican Cornbread
- Tamale Pie
- Skillet Cornbread Pizza
- Easy Cornbread Chicken Casserole
- Cornbread Waffles with Chili & Fixins’
- Sloppy Joe Cornbread Casserole
- Cornbread Muffin Sausage Bites
- Mexican Lasagna
- Crock Pot Refried Beans
- Taco Bell Mexican Pizza
- Taco Bell Chili Cheese Burritos
- White Chicken Enchiladas
Originally published: June 2015
Updated photos & republished: February 2021
Cornbread Taco Bake
Ingredients
- 7 ounce packet cornbread mix
- ½ cup milk
- 1 large egg
- 1 pound ground beef
- 3 Tablespoons taco seasoning (or 1 packet)
- ⅓ cup water
- 11 ounce can Mexicorn, drained
- 10 ounce can Rotel, drained
- 2 cups sour cream (see my notes below)
- 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 oven to 350f degrees. Spray a 9×9-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.
Video
Notes
- 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.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
hi,
do you cook the cornbread until it’s completely done? I plan on making a cornbread from scratch.
thank you.
Great recipe! I had originally seen a recipe with the cornbread mix on top, but when I searched yours came up and I’m glad it did. Didn’t have the mexicorn on hand, but I did add hatch green chilis to the mix and it was delicious! Next time I’ll be sure to get the corn for this! Definitely on my list of regular meals from now on!
This was the fourth or fifth of your recipes I’ve made and, once again, it was great. Besides making my own cornbread and using sweet onion instead of green onion, I followed the recipe exactly. My only issue was that my pan overflowed while cooking and made a huge mess. I used a 9×9 pan so I’m not sure what I did wrong. I’ve tried several taco bake recipes before and the ratio of the cornbread and meat mixture was always off. This recipe is perfect. My husband, who doesn’t even like cornbread, loved it.
So happy you loved it – yay!! Thanks so much for coming back to comment! It could’ve just been your recipe for homemade cornbread. It probably just rises higher than the smaller pack of cornbread mix used in this recipe so it kinda pushed everything up higher. Usually homemade cornbread is made to rise and fill up to the top of the pan where this little packet of Martha White only goes halfway (at best lol) 🙂
Really good! Will definitely make again!
Could you add cream cheese in with the sour cream layer?
I think that would be a bit too much and too heavy but if you try it, I’d love to know how it goes for you!
This was so delicious! I have made so many of your recipes, and they have become my go to recipes. This one adds to the list! I doubled the recipe and made in 13×9. The leftovers reheat great! Almost better the next day. My husband loved it too and he was afraid to try it at first because it’s “different”
awesome! made exactly as directed. family friendly
Amazing recipe! My 16 year old loved it. I did mod and added green onion, cheese, and melted butter to the corn bread, and subbed milk for heavy whipping cream to keep it moist and almost “corn cake”ish. Next time ill add in jalepenos too. Added a layer of Isadora refried beans on top of the meat.
I’ve been making your recipe for years. My 36-year-old son requests it whenever he’s home. It’s delicious!
I just made this and it is excellent! Super simple recipe and fantastic flavor, I really love the sour cream/cheese layer. I will definitely make this again!
This was delicious exactly as written. My entire family loved it and asked for it to go into the regular rotation.
I absolutely LOVE hearing that Kimberly!! Thanks so much for coming back to comment!
Do you cook the cornbread all the way through before adding the other ingredients?
Really good! Would make again for sure. I didn’t change anything.
Great tasting meal. Ony two of us now so I cut the recipe way down. Had to leave off the lettuce as neither of us can take it anymore, guess thats what happens as one ages. Did add in extra olives though. Thank you!
Made this for my wife and kids. It was a huge hit with everyone. Thank you for this recipe
My wife and kids really loved this. Thank you for the recipe. We didn’t change a thing. Great as is written.
I made this a long time ago, but misplaced the recipe. Just found it and will be making it for our grandson and his wife. She is celiac, so I am careful when doing everything. I know it’s delicious, and they will agree. Ari loves cornbread, and I make my own. Thank you a super delicious recipe !!! I will update when it is made and eaten.
Just made this! So easy and perfect for a fall day watching football! Only addition I made was to add some diced jalapeños to the sour cream layer (we like spice). Thank you!
Absolutely amazing!! We all loved this so much and my whole family said this one MUST go into regular dinner rotation! Thank you! By the way, saw the recipe on Tik Tok from someone else and she totally stole your recipe and didn’t give you credit. I googled the recipe and yours was the first to come up and saw you posted this recipe YEARS ago. I prefer to cook from a website, not Tik Tok lol.
WOW!!!
The best dish ever! This recipe is the best and so tasty. I just lOVE this dish. so delicious Thank You
Thanks SO very much Sheryl!!
I had to comment because I have been making your recipe for YEARS and never commented but I saw some popular Tik Toker make this exact recipe and she tried to claim she invented it and I know for a fact yours was first out there. So I commented and told her she was a big fat copycat and she blocked me! LOL. All she does is copy others recipes and claim she invented them. I’m sorry people can’t just simply give credit. How hard is that?! Anyways, you are the inventor and I wanted you to get credit. I love this and my whole family devours it every time I make it. Thank you!!
Awww thank you so much for that! Sadly, there are people who create and people who copy. Tik Tok is filled with the copiers. Like you said, how hard is it to say that you got a great recipe from someone? I don’t know but I put in a lot of work (and money) into creating and testing recipes. It takes a lot of time and effort (and dirty dishes LOL) to get things just right so it is disheartening but what can you do? I am thankful for folks like you who know the importance of recipe creation. You are so sweet and thank you for following along with me all these years!!
This was delicious! I added a bit of cream cheese as I didn’t have enough sour cream and it made it taste wonderful. I also added a smidge of black beans and didn’t add the toppings and it was soooo good. Thanks for the receipe!!
Fabulous and simple for a crowd pleaser! Thank you!
Brandie, I don’t ever use Jiffy mix (too sweet) but do make my own cornbread from scratch. I assume I can do that with this recipe?
Hi Janice, you sure can. I don’t use Jiffy either for this. You’ll see above in my ingredient photo, I use Martha White. There is a version you a buy called “Cotton Picking Cornbread” – it has zero sweetness and works really well for this too. It just depends on your preference. You can certainly make from scratch as well. 🙂
Turned out great! Delicious and super easy!
I used some cream cheese with the sour cream! It was delicious!
Thanks so much Dana!
This receipe is great! The Taco BAKE is a very easy and quick meal to prepare.
Thanks so very much Dorothy!
Made this for dinner & everyone loves it! Best recipe! My friend said she’d been making your recipe for years & shared it with me & im glad she did. It’ll be in our recipe rotation for sure!
This was so good! I used chicken instead of ground beef and omitted the water. I’ll be making this again!
The entire family devoured this – so good!
love this..I don’t add lettuce and stuff on top but hubby love it without. I want to know if it can be frozen and later reheated in oven since there is only 2 of us
That is so fantastic Deb! I’m so happy you enjoyed this! As for freezing it and reheating it later – that part can be a bit tricky. The sour cream layer doesn’t always like to cooperate when being reheated. If it heats up too quick, that layer will separate and it won’t be good at all so I’m not sure this is the best freezer meal to be honest. But having said that, I haven’t personally tried it so maybe someone else who has will hopefully comment on here for us and let us know how it turned out!
I’ve been making this recipe since you first created and shared it. I realized I never commented. It has been our family favorite for many years now and is on regular rotation. Thank you!
Really good! Like a taco salad over cornbread instead of taco chips or taco shells. It’s fairly labor intensive, but worth the effort. Will def make again.
Delicious!! My whole family loves this recipe!
l made this last week, it was delicious! It was so good that we ate it for three days leftover, that’s saying something, my husband never eats leftovers!!!
was it hard to reheat? there was a post earlier saying it’s tricky to reheat because of the dairy mixture.
We really enjoyed this casserole! I used frozen corn in place of Mexicorn. Served with lettuce and salsa. Will definitely be making again!
Thanks so very much Terri! I appreciate you taking the time to come back and review!
This was so good. I have found very few recipes on Pinterest that are good, let alone want to make again. This one was good and I will definitely make again. I even went and bought a 9×9 pan since my 8×8 pan looked like it was going to overflow. Thanks for a great recipe.
Thank you SO much and thank you for taking the time to come back and comment Wendy!
We loved this casserole so much my son asking for it to be his bday party dinner for a crowd. I’ll be making 3 casseroles haha. My question is can I make this in the morning or day before? Will the cornbread get soggy with hamburger mixture? Also warming up the casserole will the cornbread be okay? Thank you so much!