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–+ servings
Cornbread Taco Bake is a hearty dinner you can make on the busiest weeknights.
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5 from 3 votes

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 Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: American
Servings: 8
Calories: 548kcal

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 9x13 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