Cornbread Taco Bake
This Cornbread Taco Bake is the ultimate comfort food dinner, layering saucy taco-seasoned ground beef, a creamy sour cream and cheddar cheese blend, and a golden cornbread topping. It’s hearty, cozy, and the perfect family-friendly taco casserole with cornbread for hungry, busy nights. I dare you to have just one scoop!
Ingredients
- 1 tablespoon olive oil
- ½ white or yellow onion diced
- 1 lb ground beef or turkey
- 3 tablespoons taco seasoning store-bought or homemade
- 1 14 oz can chopped tomatoes
- 1 4 oz can chopped green chiles
- ¼ cup water or beef broth
- 1 ½ cups shredded sharp cheddar cheese divided
- ½ cup milk divided
- 1 large egg
- 1 ¼ cup sour cream divided
- 7.5 oz packaged cornbread mix
- optional toppings shredded lettuce, cheddar cheese, sour cream, black olives, green onions, or tomatoes
Instructions
- Preheat the oven to 375°F. Spray a 2-quart baking dish (such as a smaller casserole dish or 8x8-inch baking pan) with non-stick cooking spray.
- Heat a medium skillet over medium heat. Add the olive oil and diced onion. Cook for 4-5 minutes or until translucent.
- Increase the heat to medium-high. Add the ground meat and cook for 4-5 minutes, crumbling as you cook, until browned.
- Add the taco seasoning and cook for 1 minute.
- Add the chopped tomatoes, 1 tablespoon of chopped green chiles, and ¼ cup water. Cook for 7-8 minutes or until reduced and similar in texture to ground taco meat—moist but scoopable.
- While the meat simmers, make the cornbread. In a medium-sized mixing bowl, whisk the ⅓ cup of milk, a large egg, ¼ cup of sour cream, cornbread mix, and 2 tablespoons of chopped green chiles. Mix until combined. Fold in the ½ cup cheddar cheese. Whisk until just combined.
- In a small mixing bowl, stir together the remaining 1 cup of shredded cheese, 1 cup of sour cream, and remaining milk (roughly 2 ½ tablespoons).
- Pour the meat mixture into the prepared baking dish. Gently top with the sour cream and cheddar cheese mixture. Carefully spread the cornbread over the cheese mixture.
- Bake for 35-40 minutes, or until the cornbread is golden brown and baked through. Let the cornbread rest for 5-10 minutes before slicing and serving hot with your favorite toppings.
Notes
Recipe Pro-Tips
- Keep the taco filling moist. Simmer the meat mixture just until it thickens but is still scoopable—similar to classic taco meat. If all the liquid cooks off, the filling can dry out during baking.
- Divide the sour cream, milk, and green chiles intentionally. These ingredients will all be split between the cornbread and sour cream layers. Take note of the measurements called for in each mixture.
- Adjust the heat to your taste. Start with the directed amount of green chiles, then taste the filling after it simmers and add more to taste if desired. For a spicier dish, stir additional green chiles directly into the meat mixture, or add a pinch of cayenne or hot sauce for extra kick. Note: Between the cornbread and the taco meat, you may not use all of the 4-oz can of chiles, depending on your spice preference.
- Don't overmix the cornbread. Stir the cornbread mixture in a bowl just until combined. Overmixing activates the gluten, leading to a dense or dry cornbread topping rather than a tender one.
- Spread the cornbread gently over the cheese layer. Use a spoon or offset spatula to lightly spread the cornbread mixture over the melted cheese without pressing down—this helps the layers stay distinct and bake evenly.
- Let the casserole rest before serving. Allow the cornbread taco bake to cool for 5–10 minutes after baking. This gives the layers time to set, making it easier to scoop clean slices.
- Refrigerating: — Leftover taco cornbread casserole keeps covered in an airtight container in the fridge for 3-5 days.
- Freezing — This casserole freezes well. Let it cool to room temperature, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator until fully defrosted.
- Reheating — Reheat the taco cornbread bake, covered, at 300°F for 7–10 minutes per serving, or warm gently in the microwave until heated through.
Nutrition
Calories: 369kcalCarbohydrates: 23gProtein: 22gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 99mgSodium: 489mgPotassium: 298mgFiber: 2gSugar: 8gVitamin A: 618IUVitamin C: 1mgCalcium: 226mgIron: 1mg
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