Description
Cornbread Taco Bake is a delicious and hearty casserole combining savory ground beef seasoned with taco spices, Mexicorn, and Rotel tomatoes layered over a golden cornbread base, topped with a creamy mixture of sour cream, cheese, and green onions, then baked to bubbly perfection. This flavorful dish makes a comforting dinner that’s easy to prepare and perfect for feeding a crowd.
Ingredients
Scale
Cornbread Base
- 7-ounce packet cornbread mix
- ½ cup milk
- 1 large egg
Beef Filling
- 1 pound ground beef
- 3 tablespoons taco seasoning (or 1 packet)
- â…“ cup water
- 11-ounce can Mexicorn, drained
- 10-ounce can Rotel, drained
Topping Mixture
- 2 cups sour cream
- 1 cup shredded Mexican cheese blend (divided use)
- ½ cup chopped green onions
Additional Cheese
- 1 cup shredded Mexican cheese blend (divided use)
Optional Toppings
- Shredded lettuce
- Sliced olives
- Diced tomatoes
- Taco sauce
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Lightly spray a 9×9-inch (or approximately 2 ½ quart) baking dish with nonstick cooking spray to prevent sticking.
- Make the cornbread base: In a medium bowl, combine the cornbread mix, milk, and egg until just blended. Pour the batter evenly into the prepared baking dish and bake for 15 minutes, allowing the cornbread to start setting and lightly brown.
- Prepare the beef filling: While the cornbread bakes, heat a skillet over medium heat. Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Drain any excess grease. Stir in taco seasoning, water, drained Mexicorn, and drained Rotel. Let this mixture simmer for a few minutes so flavors meld and liquid reduces slightly.
- Assemble the casserole: When the cornbread is done baking, remove the dish from the oven. Spread the prepared beef mixture evenly over the warm cornbread layer. In a separate bowl, combine sour cream, 1 cup of shredded Mexican cheese blend, and the chopped green onions. Spread this creamy topping mixture evenly over the beef layer.
- Bake the casserole: Sprinkle the remaining 1 cup of shredded cheese over the top. Return the dish to the oven and bake for an additional 25 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Allow the casserole to cool for a few minutes to set. Cut into squares and serve with optional taco toppings such as shredded lettuce, sliced olives, diced tomatoes, and taco sauce to taste.
Notes
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- Make sure to drain excess grease from the cooked meat to keep the bake from becoming too oily.
- If preferred, use mild or hot Rotel depending on your spice preference.
- This casserole can be made ahead and refrigerated; reheat before serving.
- To add extra flavor, consider topping with fresh cilantro or a squeeze of lime.
