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Cornbread Taco Bake Recipe

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4.4 from 2 reviews

Cornbread Taco Bake is a deliciously layered casserole featuring a moist cornbread base topped with savory seasoned ground beef mixed with Mexicorn and Rotel, a creamy sour cream and cheese filling, and a melted Mexican cheese blend on top. Perfect for a hearty family meal with optional fresh toppings for extra flavor.

Ingredients

Cornbread Base

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

Ground 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 Cheese Filling and Topping

  • 2 cups sour cream
  • 2 cups shredded Mexican cheese blend (divided use: 1 cup for filling, 1 cup for topping)
  • ½ cup chopped green onions

Optional Toppings

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). 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 cornbread mix with ½ cup milk and 1 large egg. Stir thoroughly until smooth and well incorporated.
  3. Bake Cornbread: Pour the prepared cornbread batter evenly into the greased baking dish. Bake in the preheated oven for about 15 minutes, or until the cornbread is lightly set and starting to firm up.
  4. Cook Ground Beef: While the cornbread bakes, 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 Meat Mixture: Add 3 tablespoons of taco seasoning and ⅓ cup water to the cooked beef. Stir to combine and then add the drained 11 ounce can of Mexicorn and 10 ounce can of Rotel. Stir well and allow to simmer for a few minutes to meld flavors.
  6. Layer Ground Beef: Remove the cornbread from the oven once baked. Evenly spread the seasoned ground beef mixture over the top of the cornbread layer in the baking dish.
  7. Prepare Creamy Topping: In a bowl, mix together 2 cups sour cream, 1 cup shredded Mexican cheese blend, and ½ cup chopped green onions until smooth and well combined.
  8. Apply Creamy Layer: Gently spread the sour cream and cheese mixture on top of the ground beef layer, smoothing it out evenly.
  9. Add Cheese Topping: Sprinkle the remaining 1 cup shredded Mexican cheese blend evenly over the sour cream layer.
  10. Final Bake: Bake the entire dish uncovered at 350°F (175°C) for about 25 minutes until the casserole is heated through and the cheese is fully melted.
  11. Cool and Serve: Allow the Cornbread Taco Bake to cool for a few minutes before slicing. Serve with optional toppings such as shredded lettuce, sliced olives, diced tomatoes, and taco sauce for added freshness and flavor.

Notes

  • Use your favorite brand of cornbread mix if preferred; ensure it matches the quantity specified.
  • For a lighter option, substitute sour cream with Greek yogurt.
  • Drain excess grease from cooked beef to avoid a greasy casserole.
  • The dish can be made ahead and refrigerated; reheat covered with foil to maintain moisture.
  • Optional toppings add fresh texture and flavor; customize according to taste.

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