Description
Cornbread Taco Bake is a hearty and flavorful casserole that combines savory seasoned ground beef, Mexicorn, and Rotel with a soft cornbread base. Topped with a creamy sour cream, cheese, and green onion layer and baked until bubbly, this dish is perfect for a comforting family meal. Customize with fresh taco toppings like lettuce, olives, tomatoes, and taco sauce to add extra zest.
Ingredients
Scale
Base:
- 7-ounce packet cornbread mix
- ½ cup milk
- 1 large egg
Beef Filling:
- 1 pound ground beef
- 3 tablespoons taco seasoning (or 1 packet)
- â…“ cup water
- 11-ounce can Mexicorn, drained
- 10-ounce can Rotel, drained
Topping Layer:
- 2 cups sour cream
- 2 cups shredded Mexican cheese blend (divided use)
- ½ cup chopped green onions
Optional Toppings:
- Shredded lettuce
- Sliced olives
- Diced tomatoes
- Taco sauce
Instructions
- Preheat the oven: Set the oven temperature to 350°F (175°C). Lightly spray a 9×9-inch (or 2 ½ quart) baking dish with nonstick cooking spray to prevent sticking.
- Make the cornbread base: In a mixing bowl, combine the cornbread mix, milk, and egg until the batter is smooth and well blended. Pour this mixture evenly into the prepared baking dish. Bake for 15 minutes or until it begins to set and lightly golden.
- Prepare the beef filling: While the cornbread is baking, heat a skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it up as it cooks. Drain any excess grease. Stir in the taco seasoning, water, drained Mexicorn, and drained Rotel. Let this mixture simmer for a few minutes until flavors meld.
- Assemble the casserole: Remove the partially baked cornbread from the oven. Carefully spread the seasoned beef mixture evenly over the cornbread. In a separate bowl, combine the sour cream, 1 cup of shredded Mexican cheese blend, and chopped green onions. Spread this creamy topping evenly over the beef layer.
- Bake the casserole: Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly on top of the sour cream layer. Return the baking dish to the oven and bake for an additional 25 minutes, or until the cheese topping is melted, bubbly, and slightly golden.
- Serve: Allow the casserole to cool for a few minutes to set. Slice into squares and serve with optional toppings such as shredded lettuce, sliced olives, diced tomatoes, and taco sauce for added freshness and flavor.
Notes
- Drain Mexicorn and Rotel well to avoid excess moisture in the casserole.
- Use a skillet for browning the beef to achieve a nice texture and flavor.
- Letting the casserole cool slightly before serving helps it hold together better when sliced.
- Optional toppings can be customized based on personal preference or available ingredients.
- Leftovers can be refrigerated and reheated, but the cornbread may firm up upon cooling.
