If you’re searching for a crowd-pleasing, flavor-packed weeknight dinner, look no further than Cornbread Taco Bake. Imagine all the best parts of taco night—savory beef, hearty black beans, sweet corn, and gooey melted cheese—tucked beneath a golden layer of cornbread. This comforting casserole is as easy as it is delicious, and it’s just the thing to bring everyone running to the dinner table. Whether you’re feeding a hungry family or prepping meals for the week, this Tex-Mex-inspired dish is sure to become a repeat favorite.

Cornbread Taco Bake Recipe - Recipe Image

Ingredients You’ll Need

This Cornbread Taco Bake is built on simple staples, but don’t let that fool you—each ingredient brings something special to the table. From the juicy ground beef to the fluffy cornbread topping, every bite is a harmony of texture and flavor.

Ground beef: Choose lean ground beef for a hearty, flavorful base that won’t leave excess grease in your casserole.
Onion: Diced onion adds aromatic sweetness and depth to the taco filling.
Taco seasoning: A packet of taco seasoning brings all the classic Tex-Mex spices with zero fuss.
Water: Helps dissolve the seasoning and creates a saucy, flavorful mixture.
Black beans: Drained and rinsed, these beans add protein, fiber, and a creamy contrast to the beef.
Frozen corn: A pop of sweetness and color—no need to thaw before adding.
Cornbread mix: The shortcut to a fluffy, golden topping that comes together in minutes.
Egg: Binds the cornbread batter for that perfect lift and texture.
Milk: Keeps the cornbread moist and tender.
Shredded cheddar cheese: Melts into a gooey, cheesy blanket over your casserole—don’t skimp!
Salsa: Adds juicy, zesty flavor right on top of the cheese layer.
Chopped green onions: Optional, but highly recommended for a fresh, colorful finish.
Sour cream: The ultimate creamy, tangy topping—perfect for balancing those spices.
Diced tomatoes: For a burst of freshness and color, especially if you love a taco bar vibe.

How to Make Cornbread Taco Bake

Step 1: Brown the Beef and Onion

Start by preheating your oven to 375°F (190°C). In a large skillet set over medium heat, cook the ground beef and diced onion together until the beef is browned and the onion is soft and fragrant, about 6 to 8 minutes. Be sure to drain off any excess fat to keep your bake light and flavorful.

Step 2: Season and Simmer

Sprinkle in the taco seasoning and pour in the water. Give everything a good stir and let it simmer for 2 to 3 minutes, just until the mixture thickens and the spices really infuse the beef. This is where that irresistible taco aroma fills your kitchen!

Step 3: Add Beans and Corn

Toss in the black beans and frozen corn, stirring well to combine. The beans add a creamy bite while the corn brings a little sweetness and a pop of color. Once everything is evenly mixed, take the skillet off the heat.

Step 4: Mix the Cornbread Batter

In a medium bowl, prepare your cornbread batter by mixing together the cornbread mix, egg, and milk just until combined. Don’t overmix—lumps are perfectly fine and will bake out for a tender crumb.

Step 5: Layer and Assemble

Grease a 9×9-inch baking dish (a little nonstick spray does the trick). Spread the beef mixture evenly in the bottom of the dish, then gently pour the cornbread batter over the top. Use a spatula to spread it out, ensuring the filling is completely covered.

Step 6: Bake, Top, and Finish

Slide the dish into your preheated oven and bake for 25 minutes. Carefully remove it and sprinkle the shredded cheddar and dollop or drizzle the salsa right over the cornbread layer. Return to the oven and bake for another 5 to 10 minutes, until the cornbread is set and the cheese is gloriously melted.

Step 7: Rest and Garnish

Once it’s out of the oven, let your Cornbread Taco Bake rest for 5 to 10 minutes. This makes it much easier to slice and serve. Garnish with green onions, sour cream, and diced tomatoes if you like—then dig in!

How to Serve Cornbread Taco Bake

Garnishes

Personalize each serving of Cornbread Taco Bake with your favorite toppings. A dollop of sour cream adds cool creaminess, while green onions and diced tomatoes bring freshness and crunch. For extra heat, try some sliced jalapeños or a dash of hot sauce.

Side Dishes

This bake is hearty on its own, but sides like a crisp green salad, Mexican rice, or even a bowl of chips and guacamole make the meal feel extra festive. The cornbread topping means you don’t need bread on the side, but a tangy slaw can add a nice contrast.

Creative Ways to Present

Try serving Cornbread Taco Bake in individual ramekins for a fun dinner party twist, or scoop it into bowls and top with a “taco bar” of assorted garnishes. Leftovers also make a fantastic filling for stuffed peppers or wrapped in a tortilla for an easy lunch.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Simply cover the baking dish tightly with foil or transfer slices to an airtight container. Cornbread Taco Bake tastes just as good the next day and will keep in the fridge for up to 3 days.

Freezing

To freeze, let the bake cool completely, then wrap individual portions or the whole dish in plastic wrap and foil. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat slices in the microwave for quick lunches, or pop the whole baking dish in a 350°F oven, covered, until warmed through (about 20 minutes). Add a fresh sprinkle of cheese before reheating to make it extra melty and delicious.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey works beautifully in Cornbread Taco Bake and offers a lighter twist. Just be sure to season well and watch the cooking time since turkey tends to dry out faster than beef.

What if I don’t have black beans?

No worries—pinto beans or kidney beans are great substitutes. You can even skip the beans altogether if you prefer, though they do add nice texture and fiber.

Is it possible to make this recipe vegetarian?

Yes! Swap the ground beef for your favorite meatless crumbles or use extra beans and corn. The rest of the ingredients and steps remain exactly the same.

Can I double the recipe for a bigger crowd?

Definitely. Just use a 9×13-inch baking dish and double all the ingredients. Cooking times may be a bit longer, so keep an eye on the cornbread for doneness.

How do I know when the cornbread is fully cooked?

The top should be golden and slightly firm to the touch. If you insert a toothpick in the center and it comes out clean or with just a few moist crumbs (not batter), you’re good to go.

Final Thoughts

If you’re ready to shake up taco night and bring a little extra warmth to your table, give this Cornbread Taco Bake a try. It’s hearty, satisfying, and totally customizable—just the kind of meal that makes you feel right at home. Happy cooking!

Cornbread Taco Bake Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Cornbread Taco Bake is a delicious and hearty Tex-Mex casserole featuring seasoned ground beef, black beans, and corn topped with a fluffy cornbread crust and melted cheddar cheese. This easy-to-make dish combines comforting flavors ideal for a family dinner or meal prep, garnished with fresh toppings like green onions, sour cream, and diced tomatoes.

Ingredients

Scale

Beef and Vegetable Mixture

1 pound ground beef
1 small onion, diced
1 (1 oz) packet taco seasoning
2/3 cup water
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn

Cornbread Topping

1 (8.5 oz) box cornbread mix (such as Jiffy)
1 egg
1/3 cup milk

Toppings

1 1/2 cups shredded cheddar cheese
1/2 cup salsa
Chopped green onions (optional)
Sour cream (optional)
Diced tomatoes (optional)

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Instructions

Prepare the meat mixture: Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened, about 6 to 8 minutes. Drain any excess fat. Stir in the taco seasoning and water, then simmer for 2 to 3 minutes until the mixture thickens. Add the black beans and corn, stir to combine, and remove the skillet from heat.
Make the cornbread batter: In a medium bowl, mix together the cornbread mix, egg, and milk just until combined to avoid overmixing, which can make the topping tough.
Assemble the bake: Grease a 9×9-inch baking dish. Spread the beef and vegetable mixture evenly in the dish. Pour the cornbread batter over the meat mixture and gently spread it out to cover evenly.
Bake the dish: Place the baking dish in the oven and bake for 25 minutes. Remove from oven, then sprinkle shredded cheddar cheese and salsa evenly on top.
Finish baking: Return the dish to the oven and bake for an additional 5 to 10 minutes, until the cornbread topping is cooked through and the cheese is melted and bubbly.
Serve: Let the casserole rest for 5 to 10 minutes to set before slicing. Garnish with chopped green onions, sour cream, and diced tomatoes if desired, then serve warm.

Notes

Add chopped jalapeños or green chiles to the cornbread batter for extra heat and flavor.
This dish is ideal for meal prep and reheats well in the microwave or oven.
Use gluten-free cornbread mix if you want to make the dish gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American