If you’re looking for a hearty, comforting dish that’s packed with flavor, look no further than this Cornbread Taco Bake. It’s a delicious fusion of classic cornbread with all the savory goodness of a taco, creating a meal that’s sure to satisfy the whole family. With a base of tender cornbread topped with seasoned ground beef, a creamy sour cream layer, and plenty of melted cheese, this bake is a crowd-pleaser that’s perfect for weeknight dinners or casual gatherings.
🛒 Ingredients
To make this tasty Cornbread Taco Bake, you’ll need the following ingredients:
- 7 oz packet cornbread mix
- 1/2 cup milk
- 1 large egg
- 1 pound ground beef
- 3 tablespoons taco seasoning (or 1 packet)
- 1/3 cup water
- 11 oz can Mexicorn, drained
- 10 oz can Rotel, drained
- 2 cups sour cream (see notes below)
- 2 cups shredded Mexican cheese blend (divided use)
- 1/2 cup chopped green onions
Optional Toppings:
- Shredded lettuce
- Sliced olives
- Diced tomatoes
- Taco sauce
👩🍳 Instructions
1️⃣ Preheat Oven:
Start by preheating 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.
2️⃣ Prepare Cornbread Base:
In a mixing bowl, combine the cornbread mix, milk, and egg. Stir until the ingredients are well blended and smooth. Pour the cornbread batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for about 15 minutes, or until the cornbread is just set and lightly golden.
3️⃣ Cook Beef:
While the cornbread is baking, cook the ground beef in a large skillet over medium heat. Break up the beef with a spatula as it cooks, until it’s no longer pink. Once cooked through, drain off any excess grease. Add the taco seasoning and water to the skillet, stirring to combine. Then, add the drained Mexicorn and Rotel, mixing everything together. Let the mixture simmer for a couple of minutes to allow the flavors to meld.
4️⃣ Layer Ingredients:
Once the cornbread is done, remove it from the oven. Evenly spoon the ground beef mixture over the cornbread base. In a separate bowl, mix together the sour cream, one cup of shredded Mexican cheese blend, and the chopped green onions. Spread this creamy mixture over the ground beef layer. Finally, sprinkle the remaining cup of shredded cheese on top.
5️⃣ Bake Again:
Return the dish to the oven and bake for an additional 25 minutes, or until the cheese is melted and the dish is heated through. The top should be bubbly and golden.
6️⃣ Serve:
Allow the Cornbread Taco Bake to cool for a few minutes before slicing and serving. For an extra burst of flavor and texture, top each serving with shredded lettuce, sliced olives, diced tomatoes, and a drizzle of taco sauce.
🌮 Notes
- Optional Sour Cream: If you or someone in your family isn’t a fan of sour cream, you can easily omit it. Simply layer the cheese and green onions without the sour cream. For those who enjoy it, you can always add a dollop of sour cream on individual servings.
- Topping Suggestions: Enhance the dish with a variety of toppings like shredded lettuce, sliced olives, diced tomatoes, or a drizzle of your favorite taco sauce for added flavor and freshness.
🍴 Nutrition Information (per serving)
- Calories: 377 kcal
- Carbohydrates: 4 g
- Protein: 19 g
- Fat: 32 g
- Sodium: 372 mg
- Fiber: 1 g
- Sugar: 3 g
Conclusion
This Cornbread Taco Bake is the perfect blend of flavors and textures, combining the sweetness of cornbread with the savory, spiced goodness of taco-seasoned beef and creamy cheese. It’s an easy and satisfying dish that’s sure to become a favorite in your home. Whether you’re feeding a hungry family or entertaining guests, this bake is a surefire hit. Enjoy every bite!