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.
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.Casseroles are a gift in life. If I can make casserole everyday I would! This taco cornbread casserole speaks for itself. Check it out.
You’ll Need :
1 package of cornbread/muffin mix.
3 cups of cooked taco seasoned meat.
1 cup (8 oz) light sour cream.
1 cup of shredded and divided colby jack, cheddar or mexican cheese.
½ cup of chopped onion.
1 chopped medium tomato.
1 cup of shredded lettuce.
How to :
Bake the cornbread according to the instructions in the box.
Once out of the oven, spread out the meat over the cornbread.
In a small bowl, mix together the sour cream, ¾ cup of cheese and onion and add over the meat.
While the oven is still heated to 350 degrees, bake for 15 minutes.
Before serving, top the cornbread taco with tomato, lettuce and the remaining cheese.
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Yummy, easy and delicious! This taco Cornbread casserole is rich of flavors and believe me when I tell you, everybody will thank you for making it.