Taco Casserole with Cornbread Topping
Dive into the ultimate comfort food with this Taco Casserole with Cornbread Topping—a hearty, flavor-packed dish that combines the bold, zesty essence of tacos with the irresistible sweetness of golden cornbread. Featuring seasoned ground beef, black beans, diced tomatoes with green chilies, and a cheesy layer all baked to perfection under a fluffy cornbread crust, this casserole is the perfect choice for a crowd-pleasing weeknight dinner. With just 20 minutes of prep and simple ingredients like frozen corn and boxed cornbread mix, it’s both convenient and easy to make. Serve it warm with dollops of sour cream and a sprinkle of fresh cilantro for a festive, Tex-Mex-inspired meal that’s sure to make your taste buds sing! Perfect for taco lovers looking for an easy casserole twist, this dish brings vibrant flavor and a cozy touch to your dinner table.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 tablespoons taco seasoning
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 2 cups shredded cheddar cheese
- 1 8.5-ounce box cornbread mix
- 0.3333 cup milk (for the cornbread mix)
- 1 large egg (for the cornbread mix)
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish.
Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is softened, about 8-10 minutes. Drain any excess fat from the skillet.
Stir in the taco seasoning, canned diced tomatoes with their juices, black beans, and corn. Cook for an additional 3-4 minutes to allow the flavors to meld.
Transfer the beef mixture to the prepared baking dish. Spread it out evenly, and sprinkle 1 1/2 cups of shredded cheddar cheese over the top.
In a medium mixing bowl, combine the cornbread mix, milk, and egg according to the package instructions. Stir until smooth.
Pour the cornbread batter over the cheese layer, spreading it gently to cover the filling as much as possible.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Let the casserole rest for 5-10 minutes to allow the layers to set.
Serve warm, topped with sour cream and chopped cilantro if desired.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 371 mg | 29% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 626 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.
