Description
Cornbread Taco Bake is a hearty, comforting casserole combining a cornbread base with seasoned ground beef, Mexicorn, and Rotel, layered with a creamy sour cream and cheese blend. This easy one-dish meal bakes to bubbly perfection, making it perfect for weeknight dinners or casual gatherings with taco-flavored flair.
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)
- â…“ cup water
- 11-ounce can Mexicorn, drained
- 10-ounce can Rotel, drained
Sour Cream Mixture
- 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: Set your oven to 350°F (175°C) and spray a 9×9-inch or 2 ½ quart baking dish with nonstick cooking spray to prepare for baking.
- Make the cornbread base: In a bowl, combine the cornbread mix, milk, and egg until smooth. Pour this mixture into the prepared baking dish and bake for 15 minutes until it begins to set.
- Prepare the beef filling: While the cornbread bakes, brown the ground beef in a skillet over medium heat until fully cooked and no longer pink, then drain excess grease. Stir in taco seasoning, water, drained Mexicorn, and Rotel. Let it simmer for a few minutes to combine the flavors.
- Assemble the casserole: Remove the partially baked cornbread from the oven and spread the beef mixture evenly on top. In a separate bowl, blend sour cream, 1 cup of shredded cheese, and chopped green onions, then spread this creamy mixture over the beef layer.
- Bake the casserole: Sprinkle the remaining 1 cup of shredded cheese over the top and return the casserole to the oven. Bake for an additional 25 minutes, until the cheese is melted, bubbly, and golden.
- Serve: Allow the casserole to cool for a few minutes before slicing. Top servings with optional taco toppings like shredded lettuce, sliced olives, diced tomatoes, and taco sauce to taste.
Notes
- You can substitute ground turkey for beef for a leaner option.
- Add jalapeños or hot sauce to the beef mixture for extra spice.
- Use gluten-free cornbread mix to make the dish gluten free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a creamier texture, mix in some cream cheese with the sour cream and cheese layer.
