Taco Cornbread Casserole

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Taco Cornbread Casserole makes a quick, easy and hearty dinner any night of the week! Made with taco seasoned ground beef, shredded cheese, topped with a sweet cornbread layer, and favorite cornbread and favorite taco toppings.

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taco cornbread casserole

Dinner couldn’t be any easier with this Mexican casserole. Taco Cornbread Bake takes minutes to assemble and is packed with a meaty and cheesy taco filling and a cornbread layer on top made from Jiffy cornbread mix.

This is so easy to put together, made with simple ingredients, and can be prepped a day ahead to pop in the oven on busy nights. Serve with your favorite Mexican dishes and tortilla chips for the ultimate comfort meal.

We are huge cornbread fans, especially our oldest daughter who calls it “corn pie”. Other cornbread recipes we love in our home is this sweet and fluffy Cornbread Recipe, Cornbread Casserole, and Jalapeño Cheddar Cornbread Muffins.

Other Mexican recipes that are flavor packed are these Beef Enchilada Soup, Turkey Enchiladas, Beef Enchilada Skillet, Shrimp Ceviche and Baked Chicken Taquitos.

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key ingredients

• Ground beef: The star ingredient! I love using the 90/10 ground beef meat so it doesn’t get dry, but you can also use extra lean ground beef meat if you prefer. Other meat options are ground turkey or ground chicken.
• Shredded cheese: My favorite cheeses to use is an Extra Sharp Cheddar or Mexican blend that consists of sharp cheddar cheese and Monterey Jack cheese. However, any cheese combination will work. Other options are white cheddar cheese, colby jack, and pepper jack cheese. 
• Beans: We use a can of kidney beans but you can also use black beans or navy beans.
• Taco seasoning: We use a packet of taco seasoning. Use homemade taco seasoning or make your own from scratch.
• Toppings of your choice: Guacamole, pico de Gallo, jalapeños, tomatoes, black olives, diced onions, green chiles, sour cream, fresh cilantro, and salsa are some of our favorites. Add your favorite hot sauce if you want to add heat.
• Cornbread topping: Jiffy mix, sour cream, egg and milk.

how to make taco cornbread casserole

Prepare baking pan: Preheat the oven to 350 degrees and lightly grease a 9×13 inch baking dish or casserole pan with nonstick cooking spray.

Cook beef: In a large skillet, cook the brown beef until browned, breaking it into small pieces. Drain off any fat.

Season browned beef: Add taco seasoning packet, kidney beans, corn, salsa, water, salt and pepper. Cook on medium heat and stir. Cook until liquid has evaporated.

Add ground beef mixture and cheese to prepared pan: Pour meat mixture into the prepared baking dish and top with shredded cheese.

Make cornbread mixture: Mix together all of the cornbread topping ingredients (Jiffy mix, milk, egg, and sour cream) together in a bowl until combined and thick batter has formed. Don’t overmix.

Top beef mixture with cornbread: Spoon the cornbread batter evenly over the ground beef and cheese in the baking dish.

Bake casserole: Bake for 35-40 minutes or until cornbread is cooked through in the middle and a light golden brown on top. 

Add favorite toppings and serve: Garnish with green onions and favorite taco toppings such as avocado slices, sour cream, shredded lettuce, shredded cheese, and/or pico de gallo. Serve and enjoy.

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tips & variations

• Topping ideas: Guacamole, sliced avocados, a dollop of sour cream, pico de gallo, sliced jalapeños, diced red onion, thin sliced green onions, cilantro, and queso fresco.
• Shred your own cheese: I always recommend shredding the cheese yourself instead of buying pre-shredded so the cheese gets extra melty.
• Beef alternative: Other meat options to use are ground turkey or ground chicken. You can also use your favorite meat-free option.
• Double the protein: Instead of using only 1 pound of ground beef, use 2 pounds. Just be sure to add more taco seasoning.

leftovers & storage

If you have leftovers, they are just as delicious the next day. Be sure to take as many toppings off such as avocado and sour cream to prevent it from turning brown.

Transfer leftovers to an airtight container or cover casserole dish with plastic wrap and place in the refrigerator for 3-4 days. When ready to reheat in microwave or oven.

To freeze: It’s best to remove all of the toppings before freezing. Transfer casserole to an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator or on the counter for a few house. Warm at 350 degree F for 15-20 minutes or until warmed.