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Cornbread Taco Bake Recipe

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4.3 from 7 reviews

Cornbread Taco Bake features a moist cornbread base topped with seasoned ground beef mixed with Mexicorn and Rotel, layered with a creamy sour cream and cheese mixture, and finished with a melted Mexican cheese blend. This comforting American main course is perfect for a family dinner and can be garnished with fresh taco toppings.

Ingredients

Cornbread Base

  • 7 ounce packet cornbread mix
  • ½ cup milk
  • 1 large egg

Beef Mixture

  • 1 pound ground beef
  • 3 Tablespoons taco seasoning (or 1 packet)
  • ⅓ 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)
  • ½ cup chopped green onions

Optional Toppings

  • Shredded lettuce
  • Sliced olives
  • Diced tomatoes
  • Taco sauce

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and spray a 9×9-inch (or 2 1/2 quart) baking dish with nonstick cooking spray to prevent sticking.
  2. Make Cornbread Batter: In a mixing bowl, combine the 7-ounce packet of cornbread mix, ½ cup of milk, and 1 large egg. Stir thoroughly until the batter is smooth and well combined.
  3. Bake Cornbread Base: Pour the cornbread batter into the prepared baking dish and bake for about 15 minutes or until it is set and lightly golden.
  4. Cook Ground Beef: While the cornbread is baking, cook and crumble 1 pound of ground beef in a skillet over medium heat until no longer pink. Drain any excess grease to keep the dish from becoming greasy.
  5. Season Beef Mixture: Add 3 tablespoons of taco seasoning and ⅓ cup of water to the cooked beef. Stir well to integrate all ingredients.
  6. Add Vegetables: Stir in the drained 11-ounce can of Mexicorn and 10-ounce can of Rotel, combining them evenly with the beef. Simmer the mixture for a couple of minutes to blend flavors.
  7. Assemble Layers: Remove the cornbread from the oven and evenly spread the seasoned beef mixture over the cornbread base.
  8. Prepare Creamy Topping: In a bowl, combine 2 cups sour cream, 1 cup of shredded Mexican cheese blend, and ½ cup chopped green onions. Mix well, then gently spread this mixture over the beef layer.
  9. Add Cheese Topping: Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the sour cream layer.
  10. Bake Finished Dish: Return the assembled bake to the oven, uncovered, and bake for about 25 minutes until heated through and the cheese is fully melted and bubbly.
  11. Cool and Serve: Let the Cornbread Taco Bake cool for a few minutes before slicing. Serve with optional toppings like shredded lettuce, sliced olives, diced tomatoes, and taco sauce for added freshness and flavor.

Notes

  • Use a 9×9-inch baking dish or a 2 1/2 quart casserole dish for best results.
  • Drain cans of Mexicorn and Rotel well to prevent excess liquid in the bake.
  • Sour cream can be substituted with Greek yogurt for a tangier, lower-fat option.
  • This dish can be customized with additional taco toppings or jalapeños for heat.
  • Leftovers store well in the refrigerator for up to 3 days.

Find it online: http://bitezly.com/cornbread-taco-bake-recipe-2/