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.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread half of the cornbread batter evenly across the bottom of the prepared baking dish.

Step 6

Layer the cooked taco meat over the batter, followed by the frozen corn, diced tomatoes (drained), and 1/4 cup of green onions.

Step 7

Spread the remaining cornbread batter over the top, using a spatula to smooth it out.

Step 8

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.

Step 9

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.

Step 10

Serve warm with a dollop of sour cream and extra chopped green onions for garnish, if desired. Enjoy your Taco Cornbread!

Nutrition Facts

Serving size	1924.3 grams (1924.3g)

Amount per serving	% Daily Value*
Calories	3814

Total Fat 181.00g	232%
Saturated Fat 81.50g	408%
Polyunsaturated Fat 1.50g
Cholesterol 888mg	296%
Sodium 8409mg	366%
Total Carbohydrate 394.80g	144%
Dietary Fiber 16.80g	60%
Total Sugars 116.20g
Protein 163.30g	327%

Vitamin D 163IU	813%
Calcium 2228mg	171%
Iron 20mg	112%
Potassium 2804mg	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.

Source of Calories

Fat: 42.2%

Protein: 16.9%

Carbs: 40.9%