Taco Cornbread Bake includes seasoned ground beef, cheese, and fluffy cornbread. Serve with your favorite toppings and add a new twist to your classic Taco night!
Before my hubby and I got married, we had a long distance engagement. I had moved with my family to Texas after getting engaged, and he was living in Chicago. He would fly down to visit me once a month for an extended weekend, and we would continue wedding planning, visiting family, etc.
On one of his visits, my aunt and uncle had us over for dinner and she made this taco cornbread bake. Not only was my husband instantly a huge fan, but he personally requested the recipe from my aunt for us to make again once married.
Taco Cornbread Bake is made with ground beef, taco seasoning, corn & cheese, all underneath a layer of soft, flavorful cornbread! Classic Jiffy Cornbread Taco Bake recipe perfect for those busy weeknight dinners!
Years later, this became a family favorite that we all enjoy! In fact, the kids always say how “yummy” this is whenever I serve it.
The kids prefer to add sour cream to the top of theirs, whereas the hubby and I also add chopped tomatoes, avocados, and salsa!
This dish is perfect for having company over, makes tons, and uses common on hand ingredients.
Love Taco Night? Check out these other great taco recipes:
Enjoy and be sure to let me know what you think in the comment section below if you give it a try!
Ingredients:
Ground beef or turkey
Taco seasoning (homemade recipe HERE)
Can chili w/o beans
Mexicorn (11 oz) drained
Cheddar cheese, divided
Cornbread mix (8.5 oz boxes)
Chopped tomatoes, sour cream, salsa, etc.
How to prepare:
In a large skillet- cook meat until no longer pink. Drain fat.
Add in- taco seasoning and cook according to directions (add water and allow to simmer).
Stir- in 1 can chili w/o beans and 1 cup cheese.
Allow to simmer- on low heat.
In a large bowl- combine the 2 packages cornbread and mix according to directions.
Add in- Mexicorn and remaining 1 cup cheese to the cornbread. Mix well.
Remove meat from heat- and pour mixture onto a cookie sheet.
Top- with cornbread batter and spread evenly.
Bake- in a preheated oven, 375, for about 20 minutes.
Remove from oven- and cut into desired size pieces. Top with preferred toppings!!
Taco Cornbread Bake is a flavor packed meal option perfect for any night of the week! Prep ahead of time and simply place into the oven once needed! Be sure to print the recipe below and give it a try!
Taco Cornbread Bake
Equipment
Ingredients
- 1 lb ground beef *or turkey
- 4 tablespoon taco seasoning *or 1 envelope
- 1 can chili without beans
- 11 oz Mexicorn *drained
- 2 cups cheddar cheese *shredded and divided
- 2 boxes Jiffy cornbread *8.5 oz boxes
- toppings of choice (sour cream, salsa, tomatoes, avocado, olives)
Instructions
- In a large skillet, cook meat until no longer pink. Drain fat.
- Add in taco seasoning and cook according to directions (add water and allow to simmer).
- Stir in can chili w/o beans and 1 cup cheese.
- Allow to simmer on low.
- In a large bowl, combine the 2 packages cornbread and mix according to directions.
- Add in Mexicorn and remaining 1 cup cheese to the cornbread. Mix well.
- Remove meat from heat and pour mixture onto a cookie sheet.
- Top with cornbread batter and spread evenly.
- Bake in a preheated oven, 375, for about 20 minutes.
Nutrition
Recipe updated 11/29/21
