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Cheesy Taco Cornbread Casserole

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This cheesy taco cornbread casserole combines all your favorite taco flavors with a fluffy, golden cornbread topping and plenty of gooey cheese. It’s a comforting, crowd-pleasing dinner that’s quick to prepare and perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 1 pound ground beef (85% lean preferred)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 packet (1 ounce) taco seasoning (store-bought or homemade)
  • 1 can (14.5 ounces) diced tomatoes with green chilies, drained
  • 1 cup canned corn, drained (fresh or frozen, thawed and drained, also works)
  • 1 can (15 ounces) black beans, drained and rinsed (optional)
  • Salt and black pepper, to taste
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 box (8.5 ounces) cornbread mix (such as Jiffy)
  • 1/3 cup milk
  • 1 large egg
  • 2 tablespoons melted butter
  • Optional toppings: sliced green onions, diced tomatoes, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, hot sauce

Instructions

  1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
  3. Stir in chopped onion and cook for 2-3 minutes until softened. Add minced garlic and sauté for another 30 seconds until fragrant.
  4. Sprinkle in taco seasoning and stir well to coat the beef and onions. Cook for 1 minute.
  5. Add diced tomatoes with green chilies, corn, and black beans (if using). Stir to combine. Season with salt and pepper to taste. Let simmer for 2-3 minutes until heated through and slightly thickened. Remove from heat.
  6. Spread the beef mixture evenly into the prepared baking dish. Sprinkle shredded cheddar and Monterey Jack cheese over the top.
  7. In a medium bowl, whisk together cornbread mix, milk, egg, and melted butter until just combined.
  8. Pour or spoon the cornbread batter evenly over the cheese layer. Gently spread to the edges with a spatula.
  9. Bake for 22-28 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
  10. Let the casserole rest for 5-10 minutes before serving. Top with your favorite toppings such as green onions, diced tomatoes, sour cream, cilantro, or jalapeños. Cut into squares and enjoy.

Notes

For a gluten-free version, use certified gluten-free cornbread mix and taco seasoning. Swap ground beef for turkey, chicken, or plant-based crumbles for a lighter or vegetarian option. Add extra veggies like bell peppers or zucchini for more nutrition. Let the filling cool slightly before adding the cornbread topping to prevent sinking. Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 2 months.

Nutrition

Keywords: taco casserole, cornbread casserole, cheesy taco bake, family dinner, easy casserole, Mexican casserole, comfort food, ground beef recipe, potluck, weeknight dinner

Find it online: https://yumnode.com/cheesy-taco-cornbread-casserole-recipe-easy-family-dinner/