Cornbread taco bake is made with cornbread and toppings such as seasoned ground beef, creamy filling, and melted cheese. It’s so good!
This week, I made my Homemade Seasoning. After trying out a few different recipes, I finally settled on a combination that my family loved. It was all because I was working on this particular recipe. It’s essentially a taco-style casserole. It holds up well when you add the layers.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
7 ounce packet cornbread mix
½ cup milk
1 large egg
1 pound ground beef
3 Tablespoons taco seasoning (or 1 packet)
⅓ cup water
11 ounce can Mexicorn drained
10 ounce can Rotel drained
2 cups sour cream
2 cups shredded Mexican cheese blend (divided use)
½ cup chopped green onions
shredded lettuce, sliced olives, diced tomatoes, taco sauce
Pre-heat oven to 350°F. Spray nonstick cooking spray on a 9″x9″ or 2 1/2 quart baking dish.
Mix cornbread mix with milk, egg and salt. Stir well.
Bake for approximately 15 minutes.
While the meat is cooking, crumble it and drain any excess grease.
Mix in 1/3 cup water, taco seasoning, and stir.
Next, add Mexicorn as well as Rotel. Mix well, and let it simmer for about a minute.
After cornbread has been cooked, remove it from the oven and cover it with ground beef mixture.
Next, combine the sour cream with ONE cup of shredded cheddar cheese and green onions in a bowl.
Spread the sour cream mixture gently on top of the ground meat mixture.
Add the remaining cup of shredded cheddar cheese to the top.
Bake for 25 minutes or until cheese is melted and the bread is hot.
Let cool. Slice and serve.