Cornbread Taco Bake – Easy, Cheesy, and Packed with Tex-Mex Flavor

If you’re craving something hearty, flavorful, and family-friendly, this Cornbread Taco Bake is just the thing.

With a fluffy cornbread base, zesty taco meat, creamy sour cream, and plenty of melted cheese, it’s the kind of satisfying casserole that gets rave reviews every time.

Whether you’re feeding a crowd or meal-prepping for the week, this Tex-Mex comfort dish delivers big flavor with minimal fuss.

Why You’ll Love This Recipe

Tex-Mex comfort food: Combines taco night with cornbread for a unique twist.

Quick and easy: Minimal prep and ready in under an hour.

Great for leftovers: Reheats beautifully for lunches or next-day dinners.

Family favorite: Mild enough for kids but flavorful enough for adults.

Customizable: Add your favorite toppings for a fresh twist.

What You’ll Need (Ingredient Highlights)

Cornbread mix: The base layer bakes into a golden, slightly sweet crust.

Ground beef: Provides a hearty, protein-packed taco filling.

Taco seasoning: Adds zesty Tex-Mex flavor.

Mexicorn and Rotel: Brighten the filling with veggies and spice.

Sour cream and cheese: Bring creaminess and that irresistible cheesy finish.

Green onions: Add freshness and a pop of color.

Optional toppings: Lettuce, olives, tomatoes, and taco sauce for serving.

Pro Tips Before You Start

Use a deep dish: This casserole gets tall with layers—use a 9×9-inch or 2½ quart dish.

Drain the corn and Rotel well: Avoid a soggy bake by removing excess liquid.

Let it cool slightly: This helps the layers set for easier slicing.

Try homemade taco seasoning: If you’re watching sodium, mix your own with chili powder, cumin, paprika, and garlic powder.

Don’t skip the cheese topping: It locks in moisture and adds melty goodness.

How to Make Cornbread Taco Bake

Step 1: Bake the Cornbread Base

Preheat your oven to 350°F. Spray a 9×9-inch (or 2½-quart) baking dish with nonstick spray.

In a mixing bowl, stir together the cornbread mix, milk, and egg until smooth.

Pour the batter into the prepared dish and bake for about 15 minutes, or until set.

Step 2: Cook the Taco Beef

While the cornbread is baking, brown the ground beef in a skillet over medium heat, breaking it up as it cooks.

Once it’s no longer pink, drain off any excess grease.

Step 3: Add Seasonings and Veggies

To the cooked beef, stir in the taco seasoning and water.

Simmer for a minute or two, then add the drained Mexicorn and Rotel.

Stir well and allow it to heat through.

Step 4: Assemble the Casserole Layers

Once the cornbread base is out of the oven, spread the beef and vegetable mixture evenly over the top.

Step 5: Make the Creamy Topping

In a bowl, mix the sour cream with 1 cup of the shredded cheese and the chopped green onions.

Gently spread this mixture over the beef layer, being careful not to mix the layers.

Step 6: Finish with Cheese and Bake

Sprinkle the remaining 1 cup of cheese on top.

Bake uncovered at 350°F for another 25 minutes, or until hot and bubbly and the cheese is fully melted.

Step 7: Serve with Toppings

Let the bake cool for 5–10 minutes before slicing.

Serve warm, and garnish with optional toppings like shredded lettuce, sliced olives, diced tomatoes, or taco sauce.

What to Serve It With

Fresh garden salad: A simple romaine or iceberg salad balances the richness.

Guacamole and chips: Perfect for scooping up leftovers.

Mexican rice or beans: Adds even more Tex-Mex flair to your plate.

Pickled jalapeños: For those who like an extra kick.

Variations / Substitutions

Ground turkey or chicken: Swap out the beef for a lighter version.

Vegetarian option: Use black beans and sautéed veggies instead of meat.

Spicy version: Add chopped jalapeños or spicy taco seasoning.

Dairy-free: Use plant-based sour cream and cheese alternatives.

Cornbread from scratch: If you prefer homemade, sub in your own recipe.

Storage & Leftovers

Refrigerate: Store in an airtight container for up to 3 days.

Freeze: Freeze slices in individual containers for up to 2 months.

Thaw in the fridge overnight.

Reheat: Warm in the oven at 350°F for 10–15 minutes, or microwave individual portions for 1–2 minutes.

FAQs

Can I use a different cornbread mix brand?
Absolutely. Any 7-ounce package will work—Jiffy is the most popular option.

Is it spicy?
Mildly. The Rotel and taco seasoning add a bit of heat, but it’s kid-friendly.

Use mild Rotel if you’re sensitive to spice.

Can I make this a day ahead?
Yes. Assemble the layers, cover tightly, and refrigerate. Bake when ready to serve.

What if I only have a 9×13-inch pan?
You can double the recipe or bake in the larger pan for a thinner casserole.

Just watch the bake time.

What’s Mexicorn?
It’s canned corn with red and green bell peppers. Regular corn works too.

Can I make it gluten-free?
Yes, just use a gluten-free cornbread mix and confirm all canned items are GF.

Can I make this without sour cream?
You can sub with plain Greek yogurt for a similar texture and tang.

Final Thoughts

This Cornbread Taco Bake is the perfect one-dish meal for busy nights or casual get-togethers.

It’s warm, cheesy, filling, and full of Tex-Mex flavor that everyone will enjoy.

Plus, it’s easy to customize with your favorite toppings or make-ahead for stress-free dinners.

Give this bake a spot in your regular dinner rotation—you won’t regret it!