Cornbread Taco Bake
This Cornbread Taco Bake combines savory taco-seasoned beef with sweet cornbread, creamy sour cream, and melty cheese. It’s a warm, comforting Tex-Mex-inspired casserole that's perfect for busy weeknights or potluck dinners.
Ingredients
- 7 oz packet cornbread mix
- ½ cup milk
- 1 large egg
- 1 pound ground beef
- 3 Tbsp taco seasoning or 1 packet
- ⅓ cup water
- 11 oz can Mexicorn v
- 10 oz can Rotel drained
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend divided
- ½ cup chopped green onions
- Optional toppings: shredded lettuce sliced olives, diced tomatoes, taco sauce
Instructions
- Mix cornbread, milk, and egg. Bake in dish for 15 minutes.
- Cook and drain ground beef.
- Add taco seasoning and water; simmer.
- Stir in Mexicorn and Rotel.
- Layer beef mixture over baked cornbread.
- See full steps with tips & photos → https://wimpysdiner.net/cornbread-taco-bake/
Notes
- Substitute ground turkey or plant-based crumbles for a lighter version.
- For extra heat, use hot Rotel or add jalapeños to the beef mixture.
- Easily doubled in a 9×13-inch pan to feed a larger crowd.
- Leftovers keep well in the fridge for up to 4 days and reheat beautifully.