This Cornbread Taco Bake brings together fluffy cornbread and tasty taco flavors in one dish. It’s loaded with seasoned beef, beans, and cheese, making it a family favorite!
What’s not to love? It’s like a taco that forgot to bring its shell! I enjoy scooping up a big piece with some salsa on top. It’s perfect for a fun dinner night in!
Key Ingredients & Substitutions
Cornbread mix: This is the base for the recipe. If you’re feeling adventurous, you can make your own cornbread from scratch using cornmeal, flour, baking powder, and milk instead of the mix.
Ground beef: I often use ground turkey to make it a bit leaner. Ground chicken also works well! If you need a vegetarian option, swap in extra black beans, lentils, or a plant-based meat substitute.
Taco seasoning: You can use store-bought seasoning, but making your own with chili powder, cumin, garlic powder, and onion powder adds more flavor and control over the salt level.
Cheddar cheese: While I love using sharp cheddar for its robust flavor, feel free to try Monterey Jack, Colby, or a Mexican blend for a different taste!
Sour cream: Greek yogurt is a great substitute, giving a similar tang, while being a bit healthier. You can also use a dairy-free alternative if you prefer.
How Do You Make Sure the Cornbread Stays Moist?
Keeping the cornbread from drying out is key. Begin by mixing according to the package, being careful not to overmix, which can toughen the texture. Also, always check for doneness a minute or two early to ensure it remains moist.
- Use a toothpick—if it comes out clean but not too dry, it’s ready!
- Cover the cornbread with foil if it starts to brown too fast.
What’s the Best Way to Layer the Ingredients for Maximum Flavor?
Layering is essential in this dish for even flavors. Start with the baked cornbread to keep everything contained. Then, spread the seasoned beef mixture evenly; this way each bite has a mix of flavors. Finish with the cream and cheese mixture on top for a delightful cheesy melt.
- Ensure each layer is spread evenly to allow for proper melting and blending of flavors.
- Don’t overload one topping—balance is key!
How Can You Ensure the Dish is Cooked Evenly?
Even cooking helps to prevent soggy bottoms and contributes to the perfect texture. Make sure your oven is fully preheated before putting your dish in. Also, check in on it halfway with a glance to avoid overcooking the cheese.
- Turn the baking dish halfway through cooking to promote even heat distribution.
- Allow the bake to rest a few minutes before serving to help it set up nicely.
How to Make Cornbread Taco Bake
Ingredients You’ll Need:
For the Cornbread Base:
- 1 box cornbread mix (plus ingredients as per package instructions, usually 1 egg and 1 cup milk)
For the Taco Filling:
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 1 can black beans, rinsed and drained
- 1 cup corn (canned or frozen)
- 1 cup salsa
For the Topping:
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 cup black olives, sliced
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 50 minutes to make. You’ll spend around 10 minutes on prep and cooking the beef, and then about 20 minutes baking the cornbread and the complete bake in the oven. Perfect for a fun family dinner or gathering!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While the oven heats up, grease a 9×13 inch baking dish to make it easy to remove the cornbread later.
2. Bake the Cornbread Base:
Follow the instructions on the cornbread mix package. Usually, this involves mixing the cornbread mix, eggs, and milk together. Once mixed, pour it into the greased baking dish. Bake it in the oven for about 20 minutes, or until it’s lightly golden and set.
3. Cook the Taco Filling:
While the cornbread is baking, heat a skillet over medium heat. Add the ground beef (or turkey) and cook until it’s browned. Don’t forget to drain any excess grease after browning. Next, stir in the taco seasoning, black beans, corn, and salsa. Cook this mixture for about 5 more minutes, until it’s heated through and everything is well combined.
4. Assemble the Bake:
When the cornbread is done baking, take it out of the oven. Spread the taco meat mixture evenly over the baked cornbread. In a separate bowl, mix together the sour cream and 1 cup of shredded cheddar cheese until well combined, then spread this over the meat layer. After that, sprinkle the remaining cheddar cheese on top.
5. Final Bake:
Return the baking dish to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly. The aroma will be amazing!
6. Add Toppings and Serve:
Once it’s out of the oven, let it cool for a few minutes. Then, top your Cornbread Taco Bake with shredded lettuce, diced tomatoes, sliced black olives, and fresh cilantro if you like. Cut it into squares, serve warm, and enjoy your delicious creation!
Can I Substitute Ground Turkey for Ground Beef?
Absolutely! Ground turkey is a great substitute and will give you a leaner option. Just be sure to cook it thoroughly until browned, similar to how you would with ground beef. You might want to add a bit more seasoning, as turkey can be milder in flavor.
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply replace the ground beef with a plant-based meat alternative or use more beans, like kidney beans or chickpeas. You can also add diced bell peppers or mushrooms for extra flavor and texture!
What’s the Best Way to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. If you’d like to keep it for longer, you can freeze individual portions for up to 3 months—just make sure to wrap them tightly!
Can I Use Other Types of Cheese?
Yes, feel free to customize the cheese! Monterey Jack, pepper jack, or even a spicy queso blend would work beautifully. Just adjust the amount to your taste, and you can mix and match for a cheesy surprise!
