Tasty Cornbread Taco Bake
Transform your taco night with this irresistible Tasty Cornbread Taco Bake—a crowd-pleasing casserole that combines zesty taco flavors with a golden, fluffy cornbread topping. Featuring seasoned ground beef, sweet corn, and tangy salsa layered with melted cheddar cheese, this easy weeknight dinner is as comforting as it is flavorful. The convenient cornbread mix creates a delightful crust that soaks up the savory filling, while optional toppings like sour cream and green onions add a fresh, creamy finish. Ready in just 40 minutes, this hearty one-pan dish serves up all the best parts of tacos in an effortless and family-friendly way. Perfect for busy weeknights or casual gatherings, this recipe is a must-try for taco and casserole lovers alike!
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- 0.67 cup water
- 1 cup canned corn, drained
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 box cornbread mix
- 0.33 cup milk
- 1 egg
- 0.5 cup sour cream (optional, for topping)
- 2 tbsp sliced green onions (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9x9-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef until no longer pink, breaking it up with a spoon. Drain excess fat if necessary.
Stir in the taco seasoning packet and 2/3 cup water. Let the mixture simmer for 3-4 minutes, stirring occasionally.
Add the drained canned corn and salsa to the beef mixture, stirring to combine. Remove the skillet from the heat.
Pour the beef and corn mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the beef mixture.
In a medium mixing bowl, prepare the cornbread batter according to the instructions on the box, typically by combining the mix with 1/3 cup milk and 1 egg. Stir until smooth.
Carefully pour and spread the cornbread batter over the cheese layer, ensuring it covers the filling completely.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Let the taco bake cool for 5-10 minutes before serving. Optionally, top with a dollop of sour cream and sliced green onions.
Nutrition Facts
Calories |
3013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 5946 mg | 259% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 74.3 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1674 mg | 129% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2858 mg | 61% | |
*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.
