This Cornbread Taco Bake is a fun twist on taco night! It’s packed with seasoned beef, beans, and topped with fluffy cornbread, making it super satisfying.
You can scoop it right out of the dish, and let’s be real, who doesn’t love a warm cornbread crust hugging tasty fillings? I enjoy adding a bit of cheese on top for that extra yum! 🧀
Key Ingredients & Substitutions
Cornbread Mix: This is the base of the dish, bringing a soft texture. If you don’t have a mix, you can make your own with cornmeal, flour, baking powder, sugar, and salt.
Ground Beef: I usually go with beef for extra flavor, but ground turkey is a leaner option that works just as well. If you’re looking to go meatless, try black beans or lentils for protein.
Taco Seasoning: Store-bought seasoning is convenient, but feel free to mix your own with chili powder, cumin, garlic powder, and paprika. It’s easy and fun!
Diced Tomatoes with Green Chiles: If these aren’t available, use regular diced tomatoes and add some diced jalapeños for a bit of heat. You’ll still get that flavorful kick!
Cheddar Cheese: Sharp cheddar adds a great taste! You can swap it for Monterey Jack or even a mix of cheeses for extra creaminess or flavor.
How Do I Cook Ground Beef Perfectly?
Cooking ground beef can be tricky if you’re not careful. You want it browned but not dry. Here’s how to do it just right:
- Use medium heat to avoid burning the outside while the inside cooks.
- Break the meat apart with a spatula as it cooks for even browning.
- Keep an eye on it, and drain the fat once it’s browned to keep the dish from becoming greasy.
Cooking the beef this way gives it great taste and texture, making your taco bake even better!
How to Make Cornbread Taco Bake
Ingredients You’ll Need:
For the Cornbread Base:
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 large egg
For the Taco Filling:
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 1 can (15 oz) diced tomatoes with green chiles, undrained
- 1 cup corn (frozen or canned, drained)
- 1 cup shredded cheddar cheese
For Toppings:
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 cup diced tomatoes (for topping)
- 1/2 cup sliced black olives (for topping)
- Chopped fresh cilantro (for garnish, optional)
How Much Time Will You Need?
This Cornbread Taco Bake takes about 15 minutes to prepare and 30 minutes to bake. In total, you’ll need around 45 minutes from start to finish. Get ready for a simple and tasty meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This way, it will be hot and ready when your dish is assembled.
2. Prepare the Cornbread Mix:
In a mixing bowl, follow the package instructions to prepare the cornbread mix. Combine the cornbread mix with milk and the egg, stirring until everything is well mixed. Set this aside for later.
3. Cook the Beef:
In a skillet over medium heat, cook the ground beef (or turkey) until it is fully browned. Make sure to drain any excess fat before proceeding to the next step.
4. Mix in the Taco Ingredients:
Stir in the taco seasoning, undrained diced tomatoes with green chiles, and corn into the cooked meat. Cook this mixture for about 5 minutes, allowing all the flavors to blend nicely.
5. Assemble the Cornbread Taco Bake:
Grease a 9×13 inch baking dish. Spread the cornbread mixture evenly across the bottom of the dish. Then, layer the beef mixture over the cornbread, followed by a layer of sour cream, spreading it out evenly. Finally, top it off with shredded cheddar cheese.
6. Bake and Serve:
Place the dish in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the cornbread is cooked through and the cheese is melted and bubbly. Once baked, remove the dish from the oven and let it cool for a few minutes.
7. Finish It Off:
Top your bake with shredded lettuce, diced tomatoes, sliced black olives, and fresh cilantro if you like. Cut it into squares, serve warm, and enjoy your delicious Cornbread Taco Bake!
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or even a plant-based meat substitute work great in this recipe. Just ensure that the cooking time is similar, and adjust seasoning if necessary to match your substitute’s flavor profile.
What Can I Use Instead of Sour Cream?
If you’re looking for a lighter option or simply don’t have sour cream on hand, you can use Greek yogurt as a substitute! It will give you a creamy texture with a bit of tang, or opt for cream cheese mixed with a splash of milk for a similar consistency.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven to maintain the cornbread’s texture, covering with foil to prevent drying out, or use the microwave for a quicker option.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add sautéed bell peppers, zucchini, or even black beans for extra fiber and flavor. Just be mindful of the moisture they might add to ensure the cornbread cooks properly.
