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mexican cornbread with beef on plate
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Taco Cornbread Casserole

Serve up this taco cornbread casserole that is bursting with Tex-Mex flavor. A taco cornbread bake that is cornbread, seasoned ground beef, black beans, mexicorn, and more. A must make weeknight dinner idea.
Course Dinner
Cuisine Mexican
Keyword budget friendly recipe, cornbread casserole, cornbread taco bake, cornbread taco casserole, easy weeknight dinner, ground beef cornbread casserole, ground beef dinner, ground beef dinner recipe, mexican cornbread casserole, mexican ground beef recipe, mexican taco cornbread casserole, taco cornbread casserole, taco cornbread casserole recipe, taco pie recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 x9
Calories 465kcal
Author Kelsey Apley

Ingredients

  • 1 box cornbread 8x5 ounces + Ingredients on Box
  • 1 pound ground beef
  • 2-3 tablespoons taco seasoning
  • 1/4 cup water
  • 1 can Mexicorn 11 ounces, drained
  • 1 can Green chiles 4 ounces
  • 1 can Black beans 15.25, rinsed and drained
  • 2 cups sour cream
  • 2 cups shredded cheese

Instructions

  • First preheat your oven to 350 degrees, and prep a 9x9 or 8x8 pan. Then make up the cornbread as directed on the box.
  • Pour the prepared cornbread in the pan and bake for 10-15 minutes. You want the cornbread to be lightly golden around edges.
  • While cornbread is cooking cook up the ground beef until no longer pink. Then drain off fat. Add in taco seasoning and the water and stir till coated.
  • Add in the black beans, green chiles, and the mexicorn. Stir until mixed and set aside.
  • In a new bowl place your sour cream and 1 1/2 cups shredded cheese. Mix till creamy.
  • When cornbread is done, remove and pour the meat mixture on top, followed by spreading on the sour cream mixture. Then top with the remaining shredded cheese.
  • Bake another 15 minutes or until the cheese is melted.
  • Dish up your taco cornbread casserole and pile on all your favorite toppings.

Video

Notes

Cornbread - I used Jiffy Cornbread for this recipe. You can use any brand you like. Just make sure to use egg, milk, or oil whatever it callls for on the box to mix up properly.
Toppings - We did tomatoes, olives, and shredded lettuce along with some salsa. Feel free to add on what you enjoy.
Meat - You can leave the meat out for a vegetarian dinner or swap beef with turkey if you prefer.
Store - Store the leftover cornbread taco casserole in the fridge for 3-4 days. Then reheat as you would like.

Nutrition

Serving: 1g | Calories: 465kcal | Carbohydrates: 18g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 799mg | Fiber: 4g | Sugar: 3g