Description
This Cornbread Taco Bake is a hearty, flavorful casserole combining the classic comforting texture of cornbread with a zesty taco beef mixture, topped with a creamy blend of sour cream, cheese, and green onions. Baked until golden and melted, it’s perfect for an easy weeknight dinner that serves 8 with optional fresh toppings.
Ingredients
Scale
Cornbread Base
- 7 ounce packet cornbread mix
- 1/2 cup milk
- 1 large egg
Beef Taco Mixture
- 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 Topping
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use)
- 1/2 cup chopped green onions
Optional Garnishes
- 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
- Drain the Mexicorn and Rotel well to avoid excess moisture in the casserole.
- Feel free to substitute taco seasoning with homemade mix for a fresher taste.
- This bake can be prepared ahead and refrigerated before the final bake step; just increase baking time slightly if baking from cold.
- Adjust toppings to your preference or omit if desired.
- Use reduced-fat cheese and sour cream for a lighter version.
