Cornbread Taco Bake
This easy Cornbread Taco Bake combines the delightful flavors of cornbread with a hearty taco filling, topped with sour cream and cheese for a dish that's perfect for family dinners or casual gatherings.
Equipment
- 9x9-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 9x9-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.