Cornbread Taco Bake
Elevate your taco night with this irresistible Cornbread Taco Bake, a hearty, flavor-packed dish that combines the zesty allure of tacos with the comforting warmth of cornbread. Featuring seasoned ground beef, tender black beans, sweet corn, and tangy diced tomatoes with green chilies, this one-dish wonder is topped with a golden cornbread crust that’s lightly sprinkled with gooey melted cheddar cheese. Ready in just 50 minutes, it’s a family-friendly dinner idea that’s perfect for weeknights. Garnish with a dollop of sour cream, chopped cilantro, and optional jalapeño slices for a touch of freshness and spice. Whether you’re craving a satisfying casserole or need something easy to feed a crowd, this Tex-Mex-inspired cornbread casserole is sure to be a hit!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 packet taco seasoning mix
- 15 ounces black beans, drained and rinsed
- 1 cup corn kernels (canned or frozen)
- 10 ounces diced tomatoes with green chilies (such as Rotel)
- 1.5 cups shredded cheddar cheese
- 8.5 ounces cornbread mix
- 0.66 cup milk (for cornbread mix)
- 1 large egg (for cornbread mix)
- 0.5 cup sour cream, for serving
- 2 tablespoons chopped fresh cilantro, for garnish
- as desired sliced jalapeños, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onions are softened, about 7-8 minutes. Drain any excess grease.
Stir in the taco seasoning mix, black beans, corn kernels, and diced tomatoes with green chilies. Simmer for 2-3 minutes to combine the flavors, then remove from heat.
Spread the beef mixture evenly across the bottom of the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the top.
In a medium mixing bowl, prepare the cornbread batter according to the package instructions by combining the cornbread mix, milk, and egg. Stir until just combined (do not overmix).
Pour the cornbread batter over the beef mixture, spreading it out evenly with a spatula.
Bake in the preheated oven for 25 minutes, or until the cornbread topping is golden brown and cooked through.
Carefully remove the dish from the oven and sprinkle the remaining 0.5 cups of cheddar cheese on top. Allow it to rest for 5 minutes to let the cheese melt and the filling set.
Serve warm, garnished with sour cream, chopped fresh cilantro, and sliced jalapeños if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 7.1 g | 26% | |
| Total Sugars | 11.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
