Taco cornbread casserole is a delicious casserole dish that’s super easy to make with Mexican flavors and moist cornbread as one.
Experience the fusion of two beloved cuisines in one dish with this taco cornbread casserole. The dish combines the flavors of the South and the Southwest, resulting in a dish that is sure to be a new favorite.
Imagine sinking your fork into a dish of golden brown cornbread topped with seasoned ground beef, gooey cheese, and vibrant vegetables. The aroma alone will have your mouth watering. With each bite, you’ll enjoy the comforting taste of cornbread and the spicy kick of taco seasoning, perfectly complemented by the creaminess of melted cheese.
Our taco cornbread casserole is not only amazing, but it’s also a breeze to prepare. With just a few simple ingredients and minimal effort, you can have a satisfying and flavorful meal on the table in no time. So whether you’re hosting a gathering or simply craving a hearty, comforting dish, taco cornbread casserole is sure to be a hit.
How To Make Taco Cornbread Casserole
Ingredients needed
- Ground beef
- Jiffy cornbread mix (eggs & milk for the mix)
- Taco seasoning
- Rotel tomatoes & green chilies
- Corn
- Sour cream
- Cheese
- Tomato sauce
- Black beans
Helpful recipe tip before starting the recipe
You’ll need the directions from the cornbread but the baking instructions need to be followed by this recipe and not the box. The cornbread needs extra time to cook, you’ll need to lower the heat and add baking time to properly cook the cornbread portion.
Making the taco cornbread casserole
- To start, in a skillet brown the hamburger meat then add in Rotel tomatoes, black beans, corn and tomato sauce. Then, mix in the packs of taco seasoning. Turn off the stove but allow the pot to sit on the heat. Preheat the oven to 350F.
- Next, in a side bowl combine the ingredients for the Jiffy cornbread mixes.
- In a 16×9 baking dish start to layer your ingredients, it does not need to be or look perfect. Cornbread batter, meat, dollops of sour cream, cornbread, meat and the last will be your cheese layer for layer. Do not add the cheese yet.
- Place the casserole without the cheese in the oven uncovered for 1 hour. After the hour add the cheese on the top then turn the oven up to 400f and bake a remaining 25 minutes.
- Allow the taco cornbread casserole to cool a bit before serving. Enjoy.
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Taco Cornbread Casserole
Equipment
- 16×9 Baking Dish
Ingredients
- 1 pound lean ground beef
- 2 boxes Jiffy cornbread mix (you will need the eggs and milk according to the package)
- 2 packs taco seasoning
- 1 can Rotel tomatoes & green chilies, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 15 ounce can of tomato sauce
- 15 ounce can of black beans, drained & rinsed
- 1 cup sour cream, dollops
- 1.5 cup Mexican shredded cheese
Instructions
- To start, in a skillet brown the hamburger meat then add in Rotel tomatoes, black beans, corn and tomato sauce. Then, mix in the packs of taco seasoning. Turn off the stove but allow the pot to sit on the heat. Preheat the oven to 350℉.
- Next, in a side bowl combine the ingredients for the Jiffy cornbread mixes.
- In a 16×9 baking dish start to layer your ingredients, it does not need to be or look perfect. Cornbread batter, meat, dollops of sour cream, cornbread, meat and the last will be your cheese layer for layer. Do not add the cheese yet.
- Place the casserole without the cheese in the oven uncovered for 1 hour. After the hour add the cheese on the top then turn the oven up to 400℉ and bake a remaining 25 minutes.
- Allow the taco cornbread casserole to cool a bit before serving. Enjoy.