Easy Taco Cornbread Casserole Recipe
Try my easy taco cornbread casserole for a delicious twist on Taco night! It’s made simple with seasoned ground beef, black beans, Rotel, corn, shredded cheese, and topped with homemade cornbread.
Taco Cornbread Casserole
Looking for a way to switch up Taco night?
This easy taco cornbread casserole is a delicious and simple weeknight dinner that comes together quick.
My whole family absolutely loves it and between my husband and two teenage boys, we rarely have leftovers for the next day.
If you want to learn how to make this Easy Taco Cornbread Casserole, then keep reading below and check out my Youtube video tutorial over here.
Don’t forget to subscribe to my Youtube channel here for weekly recipes!
Easy Taco Cornbread Casserole
This taco cornbread casserole has quickly became a favorite dinner choice in our household, and I love that it’s so quick and easy to throw together.
And with all the yummy flavors of ground beef Tacos paired with a delicious homemade, buttery cornbread on top – what’s not to love?!
Another perk? This casserole can be fully customized to your taco topping preferences!
Below, I’ve included our family’s favorite toppings, as well as other yummy add-in ideas.
Taco Cornbread Casserole FAQ’s
How to Make Taco Cornbread Casserole
Ready to learn how to make this delicious and easy taco cornbread bake? Let’s dive into the step-by-step instructions below!
I’ve also included a full list of all the kitchen tools and ingredients you’ll need.
P.S. You can watch the full video tutorial over here!
Kitchen tools you’ll need
Ingredients You’ll Need
1. Prepare Casserole Filling
In a large skillet, cook ground beef over medium heat until fully cooked and no pink remains. Drain away excess fat and set beef aside.
In the same skillet, sauté your onions over medium heat for a few minutes until softened. Add the ground beef back to the pan and stir together until combined.
Next, add in taco seasoning (homemade or store-bought) and stir until combined. Pour in tomato sauce and diced tomatoes and mix together until combined.
Next, pour in the can of rinsed and drained beans and drained corn and stir until combined. Lastly mix in 1 cup of shredded cheese of choice. (I used colby jack)
Remove from heat and set aside while you prepare the cornbread topping.
2. Prepare Cornbread Topping
In a microwave safe bowl, melt butter and let it cool while you gather the ingredients for the cornbread topping.
In a large mixing bowl add in milk, oil, 1 large egg, and the melted unsalted butter. Use a whisk and stir together until smooth and combined.
Next, add in the cornmeal a little at a time and whisk together until combined. When a small amount of cornmeal remains showing, stir in 1 cup of shredded cheese and mix together until incorporated.
3. Pour Ingredients Into Casserole Dish
Next, preheat your oven to 350 degrees F and spray a 9×13 baking dish with non-stick cooking spray. Pour in the ground beef mixture and use a spoon to spread it evenly in the pan.
4. Add Topping and Bake
Next add the cornbread topping on top and use a spatula to spread evenly throughout. Sprinkle 1/2 cup of shredded cheese over the top of the casserole.
Bake in the oven for 25-30 minutes or until the top is a light golden brown.
5. Top with Optional Ingredients and Enjoy
Serve your casserole in bowls, and if desired top with your favorite taco toppings.
Our family loves topping it with crushed Nacho Cheese Doritos, salsa, sour cream, and shredded lettuce. Cheese dip is also delicious drizzled on top.
P.S. You can also ramp up the spice/flavor by adding chopped pickled jalapeno in with the cornbread topping before baking, or simply add on top with the rest of your toppings.
Easy Taco Cornbread Casserole Recipe
Try my easy taco cornbread casserole for a delicious twist on Taco night! It’s made simple with seasoned ground beef, black beans, Rotel, corn, shredded cheese, and topped with homemade cornbread.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dinner
- Method: Stovetop, Oven
- Cuisine: American, Mexican
Ingredients
Taco Casserole Filling
- 1.5 lb lean ground beef
- 1 small/medium onion, diced
- 1 oz taco seasoning packet or 3 tbsp homemade taco seasoning
- 1 8 oz can tomato sauce (I used no salt added)
- 1 10 oz can Rotel diced tomatoes with green chilies
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 cup freshly shredded cheese (I recommend cheddar or colby jack)
Homemade Cornbread Topping
- 1 cup self-rising cornmeal (170.6 grams)
- 1 large egg
- 1/2 cup milk
- 2 tbsp neutral-flavored oil
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 1/2 cups freshly shredded cheddar cheese (divided)
Instructions
Taco Casserole Filling
- In a large skillet, cook ground beef over medium heat until fully cooked and no pink remains. Drain away excess fat and set beef aside.
- In the same skillet, sauté your onions over medium heat for a few minutes until softened. Add the ground beef back to the pan and stir together until combined.
- Next, add in taco seasoning (homemade or store-bought) and stir until combined. Pour in tomato sauce and diced tomatoes and mix together until combined.
- Next, pour in the can of rinsed and drained beans and drained corn and stir until combined. Lastly mix in 1 cup of shredded cheese of choice. (I used colby jack)
- Remove from heat and set aside while you prepare the cornbread topping.
Cornbread Topping
- In a microwave safe bowl, melt butter and let it cool while you gather the ingredients for the cornbread topping.
- In a large mixing bowl add in milk, oil, 1 large egg, and the melted unsalted butter. Use a whisk and stir together until smooth and combined.
- Next, add in the cornmeal a little at a time and whisk together until combined. When a small amount of cornmeal remains showing, stir in 1 cup of shredded cheese and mix together until incorporated.
- Next, preheat your oven to 350 degrees F and spray a 9×13 baking dish with non-stick cooking spray. Pour in the ground beef mixture and use a spoon to spread it evenly in the pan.
- Next add the cornbread topping on top and use a spatula to spread evenly throughout. Sprinkle 1/2 cup of shredded cheese over the top of the casserole.
- Bake in the oven for 25-30 minutes or until the top is a light golden brown.
Topping Ideas
- Serve your casserole in bowls, and if desired top with your favorite taco toppings.
- Our family loves topping it with crushed Nacho Cheese Doritos, salsa, sour cream, and shredded lettuce. Cheese dip is also delicious drizzled on top.
- You can also ramp up the spice/flavor by adding chopped pickled jalapeno in with the cornbread topping before baking, or simply add on top with the rest of your toppings.
Notes
How to store leftovers/reheat?
If you have leftovers, you can refrigerate them in an airtight container for up to 3 days.
To reheat, place individual servings in the microwave and heat until warm. Alternatively, you can bake entire casserole dish in a 325 degree F oven and bake for 5-10 minutes or until heated through.
More Recipes You’ll Love
I hope you enjoyed today’s recipe for my Delicious and Easy Taco Cornbread Casserole!
Will you be giving this a try soon? Let me know in the comments below!
Thanks for stopping by! – Cara
Pin This Post
