Cornbread Taco Bake Casserole

This cozy cornbread taco bake brings together fluffy cornbread and all the best taco flavors in one comforting casserole. I love making it on busy weeknights because it comes together quickly yet feels festive enough for a family gathering. Each hearty layer—from the savory beef to the creamy cheesy topping—offers something everyone will be excited about.

I first made this for a big Sunday meal and it turned into a staple at our house. There is something about the cornbread and taco combo that just works every time.

Ingredients

• Cornbread mix: brings a sweet fluffy base that stands up to hearty toppings Choose a quality mix with simple ingredients
• Milk: helps moisten the cornbread Choose whole milk for richness
• Egg: binds the cornbread together Farm fresh eggs add the best flavor
• Ground beef: delivers classic taco flavor Use eighty five percent lean for less grease but all the flavor
• Taco seasoning: adds layers of spice Make your own or choose your favorite store brand
• Water: loosens the filling and helps blend seasonings
• Mexicorn: brings color and a burst of sweet corn plus bits of bell pepper Look for low sodium or no sugar added varieties
• Rotel chopped tomatoes and green chilies: extra tang and just a bit of heat Choose mild or hot based on your crowd
• Sour cream: provides a creamy tangy layer Go for full fat for richness
• Mexican cheese blend: pure meltiness and flavor Shred your own block for the gooeyest topping
• Green onions: a fresh bite and pretty color on top Look for vibrant green stalks

Step-by-Step Instructions

Make the Cornbread Batter:

Combine the cornbread mix milk and egg in a large bowl Stir just until combined for a light result

Bake the Cornbread Base:

Pour batter into a greased nine inch square or two and a half quart baking dish Bake at three hundred fifty degrees for about fifteen minutes until set and golden

Prepare the Taco Filling:

While cornbread bakes cook ground beef over medium heat until browned and no pink remains Drain off any excess fat

Season and Simmer:

Add taco seasoning and water to the beef Stir well Let it simmer for a couple of minutes Then add in the drained Mexicorn and Rotel Continue simmering so flavors meld

Layer the Casserole:

Spread the beef and veggie mixture evenly over the baked cornbread base

Mix the Creamy Topping:

In a bowl blend sour cream one cup of shredded cheese and sliced green onion Stir well until smooth

Add the Creamy Layer:

Gently spread the sour cream mixture over the beef layer Use an offset spatula or large spoon to keep the layers even

Add Cheese and Bake:

Sprinkle remaining cheese evenly over the top Bake for another twenty five minutes until bubbly and golden

Cool and Serve:

Let the bake cool for several minutes to set Slice and serve with your favorite taco toppings like lettuce tomatoes olives or taco sauce

I never skip the Mexicorn because it adds so much color and sweetness to every bite My kids always argue over the golden crispy corners of the cornbread layer

Storage Tips

Store leftovers tightly covered in the fridge for up to three days This reheats best in the oven or toaster oven for crispiness but microwaving works for a quick lunch

Ingredient Substitutions

Ground turkey or chicken can replace beef Vegetarian crumbles or black beans also work for a meat free version Greek yogurt stands in for sour cream and any good melting cheese can fill in for the Mexican blend

Serving Suggestions

Let everyone garnish their own with sliced olives fresh tomatoes crisp lettuce and taco sauce For a fun twist serve with a side of salsa or guacamole and extra chips

Recipe Inspiration

This bake is inspired by classic Midwestern casseroles and the flavors of taco night layered together It is a comforting fusion dish that brings both warmth and a bit of zest to the dinner table

Common Recipe Questions

→ Can I use poultry instead of beef?

Yes, ground chicken or turkey works well and brings a lighter touch to the dish while absorbing all the spices.

→ What toppings go well with this casserole?

Popular options include shredded lettuce, diced tomatoes, black olives, sliced green onions, and taco sauce for extra zest.

→ How should I store leftovers?

Once cooled, cover and refrigerate for up to 3 days. Reheat portions in the oven or microwave until heated through.

→ Can I prepare this in advance?

You can assemble the layers a few hours ahead, store covered in the fridge, and bake just before serving.

→ Is it possible to make this spicy?

For more heat, add diced jalapeños to the beef layer or sprinkle crushed red pepper flakes into the creamy topping.