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This taco cornbread casserole is layered with flavor. It combines fluffy, buttery cornbread with seasoned ground beef, veggies, sour cream, and a melty Mexican cheese blend on top. Delicious!
When you hear tacos, you probably think of tortillas, but have you ever thought of pairing tacos with cornbread?

If you haven’t, just wait until you try this Mexican cornbread casserole recipe. It’s out-of-this-world delicious!

From the bed of fluffy cornbread to the perfectly cooked and seasoned ground beef, savory veggies, sour cream, and melted cheese on top, it’s impossible not to love this layered taco-style casserole.

It’s a comforting, flavorful meal that’s delicious on its own, but you can make it even better by serving this cornbread taco bake with these Taco Bell nacho fries and Taco Bell nacho cheese sauce.


7 ounce packet cornbread mix
½ cup milk
1 large egg
1 pound ground beef
3 Tablespoons taco seasoning (or 1 packet)
⅓ cup water
11 ounce can Mexicorn drained
10 ounce can Rotel drained
2 cups sour cream
2 cups shredded Mexican cheese blend (divided use)
½ cup chopped green onions


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shredded lettuce, sliced olives, diced tomatoes, taco sauce


Pre-heat oven to 350°F. Spray nonstick cooking spray on a 9″x9″ or 2 1/2 quart baking dish.

Mix cornbread mix with milk, egg and salt. Stir well.

Bake for approximately 15 minutes.

While the meat is cooking, crumble it and drain any excess grease.

Mix in 1/3 cup water, taco seasoning, and stir.

Next, add Mexicorn as well as Rotel. Mix well, and let it simmer for about a minute.

After cornbread has been cooked, remove it from the oven and cover it with ground beef mixture.

Next, combine the sour cream with ONE cup of shredded cheddar cheese and green onions in a bowl.

Spread the sour cream mixture gently on top of the ground meat mixture.

Add the remaining cup of shredded cheddar cheese to the top.

Bake for 25 minutes or until cheese is melted and the bread is hot.

Let cool. Slice and serve.

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