Taco Cornbread
Take taco night to the next level with this satisfying and flavorful Taco Cornbread casserole! This crowd-pleasing dish combines seasoned ground beef, vibrant diced tomatoes with green chilies, sweet corn kernels, and a layer of cheesy goodness, all sandwiched between soft, golden cornbread. Perfectly spiced with classic taco seasoning, this easy-to-make recipe is baked to perfection in just 30 minutes, making it a go-to option for busy weeknights or casual gatherings. Serve it warm, topped with a dollop of cool sour cream and a sprinkle of fresh green onions for a Tex-Mex twist that's as comforting as it is indulgent. Whether you're feeding a family or entertaining friends, this irresistible fusion of taco flavors and cornbread texture will have everyone asking for seconds.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 0.25 cup water
- 1 box (about 15 ounces) cornbread mix
- 0.75 cup milk
- 2 large eggs
- 1 cup shredded cheddar cheese
- 0.5 cup frozen corn kernels
- 0.5 cup sour cream
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel or similar)
- 0.25 cup chopped green onions
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5–7 minutes.
Stir in the taco seasoning and 1/4 cup of water. Simmer for 2–3 minutes until the beef is well-coated and the liquid has reduced. Remove from heat and set aside.
In a mixing bowl, prepare the cornbread batter following the instructions on the box, usually requiring milk and eggs. Add 1/2 cup of shredded cheddar cheese and stir until combined.
Spread half of the cornbread batter evenly across the bottom of the prepared baking dish.
Layer the cooked taco meat over the batter, followed by the frozen corn, diced tomatoes (drained), and 1/4 cup of green onions.
Spread the remaining cornbread batter over the top, using a spatula to smooth it out.
Bake in the preheated oven for 20–25 minutes, or until the top layer of cornbread is golden brown and a toothpick inserted into the center comes out clean.
Remove the dish from the oven and immediately sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Let it sit for 5 minutes to allow the cheese to melt.
Serve warm with a dollop of sour cream and extra chopped green onions for garnish, if desired. Enjoy your Taco Cornbread!
Nutrition Facts
Calories |
3814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 8408 mg | 366% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 116.2 g | ||
| Protein | 163.3 g | 327% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2228 mg | 171% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2804 mg | 60% | |
*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.
