This Cornbread Taco Bake is a fun and easy dish that combines the best of both worlds: cheesy tacos and sweet cornbread! It’s topped with yummy toppings that everyone loves.
You can throw this together in no time, making it perfect for busy nights. I just add my favorite toppings like sour cream and salsa, and then enjoy each hearty bite! 🌮
Key Ingredients & Substitutions
Cornbread mix: This is the base of your dish. I like using a classic cornbread mix for the right flavor and texture. If you’re gluten-free, look for a gluten-free cornbread mix.
Ground beef/turkey: You can use ground turkey for a lighter option. If you want a vegetarian version, swap it with black beans or lentils for a hearty filling.
Taco seasoning: Store-bought is convenient, but making your own is easy! Just mix chili powder, cumin, garlic powder, and paprika to taste. It adds a homestyle touch!
Shredded cheese: Cheddar cheese gives a nice flavor, but feel free to use Monterey Jack or even a mixed cheese blend. Vegan cheese works too if you’re avoiding dairy.
Sour cream: This adds creaminess. You can substitute Greek yogurt for a tangy touch or use a dairy-free yogurt for a vegan option.
How Do You Make Sure the Cornbread is Perfectly Cooked?
Getting the cornbread just right is crucial in this recipe. To ensure it cooks evenly and is not too dense, follow these tips:
- Mix Carefully: Don’t over-stir the cornbread batter. Mix until just combined to keep it fluffy.
- Check for Doneness: Use a toothpick inserted into the center—if it comes out clean or with a few crumbs, it’s ready!
- Cooling Time: Let it cool a bit after baking before adding the sour cream and cheese. This helps it set up nicely.
- Watch the Cheese: When reheating to melt the cheese, keep an eye on it. You want it melted but not burnt!
How to Make Cornbread Taco Bake?
Ingredients You’ll Need:
For the Cornbread:
- 1 (8.5 oz) package cornbread mix
- 1 large egg
- 1/3 cup milk
For the Taco Filling:
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 cup canned diced tomatoes with green chilies, drained
- 1 cup corn, drained (canned or frozen)
For Topping:
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup shredded lettuce (for garnish)
- 1/2 cup diced tomatoes (for garnish)
- 1/4 cup sliced black olives (for garnish)
- Cilantro (for garnish, optional)
How Much Time Will You Need?
This tasty Cornbread Taco Bake will take about 15 minutes to prep and around 35-40 minutes to cook. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prep Your Oven:
Start by preheating your oven to 400°F (200°C). This way, it will be hot and ready when you’re finished preparing your dish.
2. Make the Cornbread Batter:
In a mixing bowl, combine the cornbread mix, the large egg, and the milk. Stir gently until everything is just mixed together, then set it aside for now. You don’t want to overmix!
3. Cook the Meat:
In a skillet over medium heat, add the ground beef or turkey. Cook it until it’s fully browned. Once cooked, drain any excess fat so it doesn’t make your bake greasy.
4. Mix in the Seasoning:
Now, stir in the taco seasoning, diced tomatoes, and drained corn into the meat. Mix everything well and let it cook for another 2-3 minutes to combine the flavors.
5. Layer the Cornbread Batter:
Grease a 9×9 inch baking dish. Pour half of your cornbread batter into the dish and spread it evenly across the bottom. This will be your first layer.
6. Add the Meat Filling:
Next, layer the meat mixture over the cornbread batter. Take your time spreading it out so every bite will have delicious flavor!
7. Top it Off:
Pour the remaining cornbread batter over the meat mixture, evenly covering it. This will be the tasty topping once baked.
8. Bake it Up:
Place the baking dish in the preheated oven and bake for about 25-30 minutes. You want it to be golden brown and fully cooked through!
9. Add the Sour Cream:
Once it’s ready, take it out of the oven and let it cool slightly. Then, spread the sour cream evenly over the top. You can do this while it’s still warm, but let it cool a little so the sour cream doesn’t melt away.
10. Cheese It Up:
Now, sprinkle the shredded cheddar cheese over the sour cream. It’s about to get cheesy!
11. Bake Again:
Return your cornbread taco bake to the oven for another 5-10 minutes. Keep an eye on it until the cheese is melted and bubbly. Yum!
12. Garnish and Serve:
Finally, take it out and garnish with shredded lettuce, diced tomatoes, sliced black olives, and sprinkle some cilantro on top if you like. Cut into squares and serve warm.
Enjoy your delicious Cornbread Taco Bake! It’s sure to be a hit at the dinner table!
Can I Use Ground Chicken or Other Proteins in This Recipe?
Absolutely! You can substitute ground beef or turkey with ground chicken, pork, or even plant-based crumbles for a vegetarian option. Make sure to adjust the cooking times slightly if your protein choice requires it!
How Do I Store Leftovers?
Store any leftover Cornbread Taco Bake in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just reheat thoroughly in the oven or microwave before serving!
Can I Make This Dish Vegetarian?
What Should I Serve with Cornbread Taco Bake?
This dish is hearty on its own, but you can pair it with a side salad, guacamole, or tortilla chips and salsa for extra crunch and flavor. Enjoy your meal!
