Description
This Cornbread Taco Bake combines a savory taco beef mixture with a cheesy cornbread base, topped with a creamy sour cream layer and melted Mexican cheese. Perfect for a flavorful and hearty family dinner, this casserole is easy to prepare and bakes to golden perfection, delivering a satisfying blend of textures and classic southwestern flavors.
Ingredients
Scale
Cornbread Base
- 7 ounce packet cornbread mix
- 1/2 cup milk
- 1 large egg
Taco Beef 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 the prepared baking dish and bake for about 15 minutes, or until set and lightly golden on top.
- Cook the Taco Beef Mixture: While the cornbread bakes, heat a skillet over medium heat. Add the ground beef and cook, crumbling it with a spoon, until no longer pink. Drain excess grease. Stir in the taco seasoning and water to evenly coat the beef. Add the drained Mexicorn and Rotel, then simmer for a few minutes to blend the flavors.
- Add Beef Mixture to Cornbread: Remove the baked cornbread from the oven. Carefully spread the hot ground beef mixture evenly over the cornbread layer.
- Mix and Spread the Creamy Topping: In a bowl, combine the sour cream, 1 cup of the shredded Mexican cheese blend, and the chopped green onions. Gently spread this creamy mixture over the beef layer.
- Add Cheese and Bake: Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top. Return the dish to the oven and bake for about 25 minutes, until the casserole is heated through and the cheese has melted completely.
- Cool, Slice, and Serve: Let the dish cool for a few minutes after baking to set. Slice into eight portions and serve warm, garnished with optional shredded lettuce, sliced olives, diced tomatoes, and taco sauce according to your preference.
Notes
- Make sure to drain excess grease from the cooked ground beef to prevent a greasy casserole.
- You can substitute any brand of cornbread mix you prefer.
- Feel free to customize toppings to your taste, adding jalapeños for extra heat or avocado for creaminess.
- Letting the bake cool slightly before slicing helps it hold its shape better on serving plates.
- Leftovers can be refrigerated and reheated the next day for a quick meal.
