Ground beef, corn, and ranch-style beans come alive with plenty of Mexican spices beneath a fluffy cornbread topping that is out of this world. This Cornbread Taco Bake has appeared on my family’s tables for decades.
It is the perfect kind of comfort food–warm and hearty and filling. My kids love this cornbread taco bake because it tastes incredible. I love it because it’s simple and I almost always have the core ingredients in the pantry.
Taco Bake with Cornbread
This is one of those recipes that we’ve had for so long, that I can’t remember when we didn’t make it. I first tasted this at my sister-in-law’s house soon after we were married. (I think this began as a Pampered Chef recipe.)
I never cared for cornbread, growing up. It was always dry and crumbly with a lackluster taste. Sorry, mom! But, when it’s incorporated into a recipe like this, where it is placed directly on top of a savory filling, I’m on board big time.
The cornbread absorbs great flavor from the meat beneath it. Some of my kids like to energetically mix the cornbread together with the other ingredients so that it melds fully into the incredible taste of the sauce. I prefer to eat it more carefully.
But, there’s no wrong way to go about devouring this dish. There are no leftovers when my family sits down for this meal!
I’ve been making this simple Taco Bake with Cornbread and changing how I make it for countless years now.
Sometimes I add a bit of green chile, usually, I make it with Ranch-style beans (when I can find them), and if I am in the mood for something a little spicier, I may double the amount of taco seasoning.
The recipe is about as versatile as it can be, so go ahead and play with it. Whatever you typically like on a taco is going to taste good in this dish, either as a core ingredient or as an optional topping.
Speaking of the toppings, little kids are so much more enthusiastic about eating a home-cooked meal when they get to add the finishing touches themselves. Yeah, it’s almost always just a mound of shredded cheese. But, that’s ok. They eat it all.
Cornbread Taco Bake Ingredients
- Ground beef
- Taco seasoning
- Ranch-style beans or canned chili without meat
- Chopped green chile – optional
- Corn muffin mix
- Canned corn
- Shredded Mexican blend cheese or cheddar cheese
Optional Toppings
- Chopped tomatoes
- Chopped lettuce
- Sliced black olives
- Fresh cilantro
- Sour cream
Cornbread Taco Bake Recipe
- Preheat the oven to 375°F. In a large skillet, over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks. (Drain the beef, if there is excess oil.) Stir in the canned chili or Ranch-style beans and the corn.
- In a separate bowl, prepare the corn muffin mix, according to the package directions. Set aside for a moment. Add the cheese to the skillet with the meat and beans and stir to combine. Pour the meat mixture into a 9×13 baking dish or two pie pans. Top with the cornbread mixture.
- Bake for 20-25 minutes, until golden and lightly browned at the edges of the pan. Serve hot, topped with tomatoes, sliced olives, lettuce, cilantro, and sour cream, if desired.
Want a few more easy dinner recipes? Try this Chicken Cordon Bleu Pizza for an easy meal that you will immediately crave again. If you’re looking for another taco dish, but don’t want to bake, Taco Soup is what you want.
Straight from the oven, this Chicken Pot Pie Casserole with Biscuits is downright mouthwatering with its piping hot filling of tender chicken and vegetables, topped with flaky, golden-brown biscuits.
Looking for some dessert ideas? These Strawberry Frosted Brownies were a big win at my house. This No Bake Raspberry Cheesecake is perfect for serving a crowd or taking to a potluck.
Ground Beef Philly Cheesesteaks are a tasty, convenient twist on the classic Philadelphia sandwich. This skillet version is prepared using ground beef instead of thinly sliced ribeye or sirloin steak, making it a quicker and budget-friendly option.
Tender peas, sweet carrots, and savory bits of celery and onions in a creamy, rich beef gravy baked inside a buttery crust make for a fantastic ground beef pot pie.
Cornbread Taco Bake
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning about 2 tablespoons
- 15 ounces can Ranch-Style beans OR canned chili without meat
- 4 ounces chopped roasted green chile OPTIONAL
- 15 ounces (2) packages corn muffin mix
- 14 ounces canned corn, drained
- 2 cups shredded Mexican blend cheese or cheddar cheese
Toppings
- fresh tomatoes, chopped
- romaine or iceberg lettuce, chopped
- black olives, sliced
- fresh cilantro, chopped
- sour cream
Instructions
- Preheat oven to 375°F. In a large skillet, over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks. (Drain the beef, if there is excess oil.) Stir in the canned chili or Ranch-style beans and the corn.
- In a separate bowl, prepare the corn muffin mix, according to package directions. Set aside for a moment. Add the cheese to the skillet with the meat and beans and stir to combine. Pour the meat mixture into a 9×13 baking dish or two pie pans. Top with the cornbread mixture.
- Bake for 20-25 minutes, until golden and lightly browned at the edges of the pan. Serve hot, topped with tomatoes, sliced olives, lettuce, cilantro, and sour cream, if desired.
Nutrition
Leslie Farley says
WoW!!! What a great dish! This will be made again for sure!
Mary says
I’m glad it was a hit, Leslie!
Loura A Dunn says
Very simple to follow your recipe…was delish! Definitely making this again for my picky eaters . Thank you very much. God Bless
Mary says
You’re welcome, Loura! Enjoy the cornbread taco bake, and happy cooking.
JANET BURNS RAMOS says
I WOLL COOK THIS MY HUBBY LOVES TACOS
Mary says
I can understand the love of tacos!
penny Hasten says
If you make two pans, can you freeze one? Didn’t know if that had been done!
Mary says
That should work nicely, Penny!