Ah, the Cornbread Taco Bake! This recipe has been a family favorite at our dinner table for as long as I can remember. I remember the first time I made it was during a chilly fall evening when my kids were young and craving something hearty yet fun. It’s one of those dishes that’s incredibly easy to throw together, but still delivers a punch of flavor that makes everyone come back for seconds.
Back in the day, I used to make regular tacos for Taco Tuesday. But one day, I decided to shake things up a bit. I had some cornbread mix in the pantry and thought, “Why not combine them?” The result was this Cornbread Taco Bake, a delightful fusion of textures and tastes that quickly became a staple. The warm, sweet cornbread mingling with the savory taco meat and gooey cheese is a match made in culinary heaven.
Each time I make this dish, it takes me back to those cozy family dinners. The kids would gather around the table, eyes wide with anticipation, eager to dig into the cheesy, meaty goodness. And let’s not forget the fun part—everyone gets to top their slice with their choice of lettuce, olives, tomatoes, and taco sauce. It’s like taco night, but with a twist that makes it feel a bit more special.
If you’re looking for something easy yet impressive to make for dinner, this Cornbread Taco Bake is your answer. It’s perfect for feeding a crowd, and it’s also versatile enough to tweak depending on what you have on hand. So go ahead, give it a try, and see if your family loves it as much as mine does. Who knows, maybe it’ll become a beloved tradition in your home too!
How to Make Cornbread Taco Bake
Ingredients:
- 7 ounce packet cornbread mix
- 1 large egg
- ½ cup milk
- 1 pound ground beef
- 3 tablespoons taco seasoning (or 1 packet)
- 1/3 cup water
- 11 ounce can Mexicorn, drained
- 10 ounce can Rotel, drained
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided)
- ½ cup chopped green onions
- Shredded lettuce, sliced olives, diced tomatoes, taco sauce (for topping)
Directions:
- Preheat your oven to 350°F (175°C) and coat a 9×9-inch baking dish with nonstick spray.
- In a bowl, mix the cornbread mix with the egg and milk until smooth.
- Spread the batter into your prepared dish and bake for 15 minutes.
- Meanwhile, brown the ground beef in a skillet until cooked, then drain the grease.
- Add taco seasoning and water to the beef, stirring well. Mix in the Mexicorn and Rotel, and allow it to simmer briefly.
- Remove the cornbread from the oven and layer the beef mixture over it evenly.
- In another bowl, combine sour cream, a cup of cheese, and green onions. Spread this over the beef layer.
- Sprinkle the remaining cheese on top and bake for an additional 25 minutes.
- Let it rest for a few minutes before slicing. Serve with your choice of toppings like lettuce, olives, tomatoes, and taco sauce.
Customizing Cornbread Taco Bake: Alternative Ingredients
If you’re out of ground beef, try using turkey or even a vegetarian meat substitute for a lighter version. No Mexicorn? Regular canned corn works just fine. You can also swap out the Rotel for diced tomatoes and green chilies as separate ingredients to control the spice level better.
Best Ways to Store Cornbread Taco Bake
To store leftovers, place them in an airtight container and refrigerate for up to three days. For longer storage, freeze individual portions and reheat in the oven when ready to eat. This makes for a quick and easy lunch or dinner option on busy days.
How to Serve This Cornbread Taco Bake
This dish shines with toppings like shredded lettuce, diced tomatoes, and taco sauce for a fresh burst of flavor and color. Pair it with a side of refried beans or a light salad to round out the meal, and consider a chilled margarita for the adults.
Pro Tips for the Perfect Cornbread Taco Bake
Ensure the cornbread isn’t over-baked initially, as it’ll bake again once the toppings are added. Use freshly shredded cheese for better melting and flavor. If you like it spicy, consider adding jalapeños or extra hot sauce to the beef mixture.
Seasonal Twists for Cornbread Taco Bake
Add seasonal vegetables like zucchini in the summer or butternut squash in the fall for added nutrition and flavor. Use fresh tomatoes and peppers from the garden during peak summer months to enhance the freshness and taste of the dish.
FAQs:
Can I make this dish ahead of time?
Yes, you can prepare the layers separately, then assemble and bake when ready to serve. Store the cornbread and beef mixture in the fridge until you’re ready to assemble. Just add a few extra minutes to the final baking time to ensure it heats through properly.
What can I use if I don’t have Rotel?
If you don’t have Rotel on hand, simply substitute it with a can of diced tomatoes and a small can of diced green chilies. This will give you the same flavor profile with just a bit more control over the spice level.
Is it possible to make this dish vegetarian?
Absolutely! Use a plant-based meat substitute or increase the amount of beans and vegetables. Black beans or pinto beans work well as a protein source, and you can add more veggies like bell peppers or zucchini for a hearty vegetarian version.
How can I add more heat to the dish?
To spice things up, mix in some sliced jalapeños with the beef or add a dash of hot sauce to the sour cream mixture. Choose a spicier cheese blend, or simply serve with additional hot taco sauce on the side for those who like an extra kick.
Can I use a different type of cheese?
Of course! Feel free to experiment with different cheese blends. A mixture of cheddar and pepper jack can add a bold flavor, or try Monterey Jack for a milder taste. The key is to use a cheese that melts well to achieve that gooey deliciousness.
How should I reheat leftovers?
Reheat leftovers in the oven at 350°F for about 15-20 minutes, or until heated through. If you’re in a hurry, you can use a microwave, but the oven will help maintain the texture of the cornbread. Cover with foil to prevent drying out if using the oven.
Cornbread Taco Bake
Equipment
- 9×9-inch baking dish
- Skillet
Ingredients
Cornbread Base:
- 7 ounce packet cornbread mix
- 1 large egg
- ½ cup milk
Taco Filling:
- 1 pound ground beef
- 3 tablespoons taco seasoning or 1 packet
- 1/3 cup water
- 11 ounce can Mexicorn drained
- 10 ounce can Rotel drained
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend divided
- ½ cup chopped green onions
Toppings:
- to taste shredded lettuce
- to taste sliced olives
- to taste diced tomatoes
- to taste taco sauce
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×9-inch baking dish by spraying it with nonstick cooking spray.
For the Cornbread:
- In a bowl, mix together the cornbread mix, milk, and egg until uniformly combined.
- Pour the cornbread mixture into the prepared dish and bake for 15 minutes.
For the Taco Filling:
- While the cornbread is baking, brown the ground beef in a skillet, draining off any excess grease.
- Stir in the taco seasoning and water, combining well, then add the drained Mexicorn and Rotel, allowing to simmer for a few minutes.
Assembling the Bake:
- After 15 minutes, remove the cornbread from the oven and layer the seasoned ground beef mixture evenly on top.
- In a bowl, combine sour cream, 1 cup of shredded Mexican cheese, and green onions; gently spread this over the meat layer.
- Sprinkle the remaining cup of cheese on the top.
- Return the dish to the oven and bake for about 25 minutes, or until heated through and the cheese has melted.
- Allow the dish to cool for a few minutes before slicing and serving with your preferred toppings such as shredded lettuce, olives, diced tomatoes, and taco sauce.