Cornbread Taco Bake

My aunt made this for my hubby and I about 6-7 years ago and we both fell in love with it. I have made this several times since then and its always a hit. It makes tons, a whole cookie sheet worth, so it feeds a lot of people too. If you are only serving two, you can easily freeze the leftovers for another night. 
Thanks Aunt Renee!! ; )


1 lb lean ground beef
1 envelope taco seasoning mix (any spice level, I use mild)
1 can (15.5oz) chili w/o beans
1 pkg. (8oz) shredded Colby & Monterrey jack cheese blend
2 pkgs. corn muffin mix
1 can (11oz) Mexican style corn, drained
Chopped Tomatoes (for topping)
Sour Cream/Salsa (for topping)


Preheat oven to 375. In frying pan, cook beef and drain. Add in taco seasoning and cook according to package. Stir in chili and 1 cup of cheese. In mixing bowl, prepare corn muffin mix according to package directions. Stir in corn and remaining 1 cup of cheese. Spoon ground beef mixture evenly onto bottom of a 10 x15 1/2 x 1″ bar pan (cookie sheet). Top with cornbread mixture spreading evenly to edges of pan. Bake 15-20 minutes, or until top is golden brown. Cut into desired square size. Top with tomatoes, sour cream, and salsa if desired!

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