Cornbread Taco Bake

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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. 

Cornbread Taco Bake

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.

Taco Mix for Cornbread Bake

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 - ready for the oven

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 is a hearty dinner you can make on the busiest weeknights.

Cornbread Taco Bake Recipe

  1. 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.
  2. 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.
  3. 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.
Cornbread Taco Bake is a hearty dinner you can make on the busiest weeknights.

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. 

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.

Cornbread Taco Bake is a hearty dinner you can make on the busiest weeknights.

Cornbread Taco Bake

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.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Main Dishes
Cuisine: American
Servings: 8

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

Calories: 548kcal · Carbohydrates: 52g · Protein: 24g · Fat: 27g · Saturated Fat: 11g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 11g · Trans Fat: 1g · Cholesterol: 68mg · Sodium: 941mg · Potassium: 441mg · Fiber: 6g · Sugar: 12g · Vitamin A: 304IU · Vitamin C: 2mg · Calcium: 251mg · Iron: 4mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!
Cornbread Taco Casserole

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