Cornbread Taco Bake Recipe
If you’re craving a cozy, crowd-pleasing dinner, this Cornbread Taco Bake Recipe is your new weeknight hero. Imagine all the flavors you love in tacos—spiced beef, hearty beans, juicy tomatoes, sweet corn—baked under a golden, fluffy cornbread crust and showered with melty cheddar cheese. With just a handful of pantry staples, you can whip up a dish that’s as fun as taco night, but even easier to serve and share. Whether you’re feeding your family or hosting friends, this layered casserole guarantees empty plates and happy bellies every single time.

Ingredients You’ll Need
With just a few simple ingredients, you’ll create a dish that’s bursting with vibrant color and flavor. Each component brings something special to the table, so don’t skip the basics—they’re what make this Cornbread Taco Bake Recipe unforgettable!
- Ground Beef: Use lean ground beef for rich, meaty flavor without excess grease; ground turkey works great if you want a lighter touch.
- Onion: Diced onion adds sweet depth and a little crunch to the filling—yellow or white both work well.
- Taco Seasoning Mix: A packet keeps things easy and consistent, but you can use your own blend if you like it spicy or smoky.
- Water: Helps the seasoning evenly coat the beef and veggies, keeping everything juicy.
- Black Beans: Drained and rinsed, they bring hearty texture and extra protein to every bite.
- Corn Kernels: Fresh, canned, or frozen will all work—these add sweetness and a pop of color.
- Diced Tomatoes with Green Chilies: Choose a can with chilies for a gentle kick; drain well to avoid sogginess.
- Shredded Cheddar Cheese: Melts into gooey perfection on top and adds a sharp, savory finish.
- Cornbread Mix: A box like Jiffy is quick and foolproof, with just the right touch of sweetness.
- Milk: Makes your cornbread batter moist and tender.
- Egg: Binds the cornbread so it bakes up fluffy, not crumbly.
- Sour Cream: Stirred into the batter, it creates extra-soft cornbread with a hint of tanginess.
How to Make Cornbread Taco Bake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). Grab a 9×13-inch baking dish and give it a light coat of nonstick spray or a quick rub with oil. This helps keep your Cornbread Taco Bake Recipe from sticking and makes serving those first slices a breeze.
Step 2: Brown the Beef and Onion
In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned and the onion turns soft and translucent. Stir occasionally to break up the beef. Once done, drain off any excess fat to keep your bake from getting greasy.
Step 3: Add Seasoning and Simmer
Sprinkle in the taco seasoning mix and pour in the water. Stir everything together until the beef is evenly coated, then let it simmer for 2 to 3 minutes. This step infuses every bite with that classic taco flavor you know and love.
Step 4: Add Beans, Corn, and Tomatoes
Now, stir in the black beans, corn kernels, and drained diced tomatoes with green chilies. Mix until everything is evenly distributed and heated through. The colors and textures will look irresistible already!
Step 5: Fill the Baking Dish
Pour your beef and veggie mixture into the prepared baking dish. Use a spatula to spread it out into an even layer so each slice of the Cornbread Taco Bake Recipe gets all the good stuff.
Step 6: Mix and Spread the Cornbread Batter
In a medium bowl, prepare your cornbread mix according to the package directions—usually just adding the milk and egg. Fold in the sour cream for extra moisture and tang. Gently spread this batter over the beef mixture, covering it from edge to edge.
Step 7: Add Cheese and Bake
Sprinkle the shredded cheddar cheese generously over the top. Slide the dish into your preheated oven and bake for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let your Cornbread Taco Bake Recipe rest for about 5 minutes after baking. This little pause helps it set, making it easier to slice and serve up those delicious layers without falling apart.
How to Serve Cornbread Taco Bake Recipe

Garnishes
Brighten up every serving with a dollop of sour cream, a sprinkle of chopped green onions, or a scattering of fresh cilantro. If you like a little heat, thinly sliced jalapeños or a spoonful of salsa make perfect toppers for your Cornbread Taco Bake Recipe.
Side Dishes
This bake loves company! Pair it with a crisp green salad tossed in lime vinaigrette, a side of Mexican rice, or some creamy guacamole and tortilla chips. The combination makes for a complete, satisfying meal with a festive touch.
Creative Ways to Present
Cut the bake into neat squares and serve on a platter for a potluck, or dish up individual portions in small cast-iron skillets for a rustic look. If you want to get playful, offer a toppings bar so everyone can customize their Cornbread Taco Bake Recipe just the way they like it.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply let the Cornbread Taco Bake Recipe cool to room temperature, then cover the dish tightly with foil or transfer slices to an airtight container. It will keep in the fridge for up to 3 days without losing flavor or texture.
Freezing
This dish freezes beautifully! Wrap individual portions or the whole (cooled) bake tightly in plastic wrap and foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For best results, reheat slices in a 350°F oven, covered with foil, until warmed through—about 15 minutes. You can also microwave individual pieces for a quick lunch, but the oven will keep the cornbread top from getting soggy.
FAQs
Can I make the Cornbread Taco Bake Recipe ahead of time?
Absolutely! Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. When you’re ready, just bake as directed, adding a few extra minutes if it’s cold from the fridge.
What’s the best substitute for ground beef?
Ground turkey makes a lighter alternative, but you can also use ground chicken or a plant-based ground meat substitute for a vegetarian twist—just be sure to season well for maximum flavor.
Can I use homemade cornbread instead of a mix?
Definitely! If you have a favorite cornbread recipe, go for it. Just make about the same amount of batter as a standard 8.5-ounce box would yield, and don’t forget the sour cream for that moist, tender crumb.
Is this recipe spicy?
The Cornbread Taco Bake Recipe has a little warmth from the green chilies and taco seasoning, but it’s generally mild. If you like more heat, add extra diced jalapeños or use a spicier taco seasoning.
Can I make this gluten-free?
Yes—simply use your favorite gluten-free cornbread mix and check that your taco seasoning and other ingredients are certified gluten-free. The rest of the recipe stays the same!
Final Thoughts
This Cornbread Taco Bake Recipe is the kind of comfort food that always brings smiles to the table. It’s easy to make, endlessly customizable, and hearty enough to satisfy a hungry crowd. Give it a try—you just might find it becomes a beloved staple in your own kitchen!
Print
Cornbread Taco Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This hearty Cornbread Taco Bake is a delicious and easy-to-make Mexican-American casserole that combines seasoned ground beef, black beans, corn, and diced tomatoes topped with a creamy cornbread layer and melted cheddar cheese. Perfect for a comforting family dinner, it delivers bold flavors and satisfying textures all baked together in one dish.
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 oz) diced tomatoes with green chilies, drained
Cornbread Topping
- 1 box (8.5 oz) cornbread mix (like Jiffy)
- 1/3 cup milk
- 1 egg
- 1/2 cup sour cream
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Beef and Onion: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is tender. Drain any excess fat for a leaner dish.
- Add Seasoning and Simmer: Stir in the taco seasoning mix and 1/2 cup water, then simmer the mixture for 2 to 3 minutes to allow the flavors to meld together.
- Mix Beans, Corn, and Tomatoes: Add the drained black beans, corn kernels, and diced tomatoes with green chilies to the skillet. Stir thoroughly to combine and heat through.
- Assemble Beef Mixture: Pour the prepared beef and vegetable mixture evenly into the greased baking dish, spreading it out flat.
- Prepare Cornbread Batter: In a medium mixing bowl, combine the cornbread mix with milk and egg according to package instructions. Then fold in the sour cream to add creaminess and moisture.
- Top with Cornbread Batter and Cheese: Spread the cornbread batter evenly over the beef mixture in the baking dish. Sprinkle the shredded cheddar cheese on top.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cornbread is golden brown and fully cooked through.
- Cool and Serve: Allow the Cornbread Taco Bake to cool for about 5 minutes before slicing and serving to let it set for easier serving.
Notes
- Substitute ground turkey for ground beef for a lighter option.
- Add sliced jalapeños or chopped green onions on top before baking for extra flavor and a bit of heat.
- Serve with salsa, guacamole, or extra sour cream on the side to enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 85mg