Cheesy Cornbread Taco Casserole

Why You’ll Love This Recipe

This casserole combines bold taco flavors with the cozy texture of cornbread, creating a hearty dish everyone will love. It’s simple, family-friendly, and ideal for feeding a crowd. Plus, it can be easily customized with toppings, veggies, or different proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Ground beef
• Onion, diced
• Garlic, minced
• Taco seasoning
• Diced tomatoes with green chiles
• Black beans, rinsed and drained
• Corn kernels
• Shredded cheddar or Mexican blend cheese

For the cornbread topping:

• Cornbread mix
• Eggs
• Milk
• Additional shredded cheese (optional)

Directions

1. Preheat your oven to 375°F. Grease a large baking dish.
2. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
3. Add the onion and garlic to the skillet and cook until softened.
4. Stir in the taco seasoning, diced tomatoes with green chiles, black beans, and corn. Simmer for several minutes.
5. Spread the meat mixture evenly into the prepared baking dish and top with shredded cheese.
6. In a separate bowl, prepare the cornbread mix according to package instructions, then stir in extra cheese if desired.
7. Pour the cornbread batter over the meat mixture, spreading it evenly.
8. Bake for 25–30 minutes, or until the cornbread topping is golden and cooked through.
9. Let the casserole rest for 5–10 minutes before serving.

Servings and timing

This recipe makes approximately 6–8 servings.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes

Variations

• Use ground turkey or chicken in place of beef.
• Add chopped bell peppers or jalapeños for extra flavor and heat.
• Substitute pinto beans for black beans.
• Top the finished dish with sour cream, green onions, avocado, or salsa.
• Add a layer of refried beans beneath the meat mixture for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 300°F oven until hot.
For freezing, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it up to a day in advance, refrigerate, then bake when ready.

Can I use homemade cornbread instead of a mix?

Yes, as long as the batter is pourable and bakes through properly.

Can I make this casserole spicy?

Add jalapeños, spicy taco seasoning, or pepper jack cheese.

Can I use fresh corn instead of canned or frozen?

Absolutely; fresh corn works perfectly.

How do I know when the cornbread topping is done?

It should be golden and firm, and a toothpick inserted into the cornbread comes out clean.

Can I make this dairy-free?

Use dairy-free cheese and plant-based milk in the cornbread mix.

Can this be made vegetarian?

Yes, omit the meat and add extra beans or a meat substitute.

Will this recipe work in a cast-iron skillet?

Yes, as long as your skillet is large enough to hold everything.

Can I add rice to the casserole?

Yes, stir in cooked rice to the meat mixture for added bulk.

Can I double the recipe?

Yes, use a larger baking dish and adjust baking time as needed.

Conclusion

Cheesy Cornbread Taco Casserole is an easy, hearty, and customizable dish that delivers comfort and bold flavor in every bite. Whether you’re feeding the family or entertaining guests, this recipe is a crowd-pleasing favorite that brings together simple ingredients for a satisfying meal.

Cheesy Cornbread Taco Casserole

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A warm, comforting casserole combining seasoned taco meat, melty cheese, and a golden cornbread topping.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Casserole
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Low Lactose

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with green chiles
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 1 box cornbread mix
• 2 eggs
• 2/3 cup milk
• 1 cup shredded cheese (optional, for topping mix)

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Instructions

1. Preheat oven to 375°F and grease a large baking dish.
2. Cook ground beef in a skillet over medium heat until browned; drain excess fat.
3. Add diced onion and minced garlic; cook until softened.
4. Stir in taco seasoning, diced tomatoes with green chiles, black beans, and corn; simmer for several minutes.
5. Spread meat mixture into the prepared dish and top with shredded cheese.
6. Prepare cornbread mix according to package instructions; stir in optional extra cheese.
7. Pour cornbread batter evenly over the meat mixture.
8. Bake 25–30 minutes or until cornbread is golden and cooked through.
9. Let casserole rest 5–10 minutes before serving.

Notes

• Use ground turkey or chicken instead of beef.
• Add bell peppers or jalapeños for extra heat.
• Substitute pinto beans for black beans.
• Top with sour cream, avocado, green onions, or salsa.
• Add a layer of refried beans under the meat mixture for richness.

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 6g
• Sodium: 890mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 6g
• Protein: 28g
• Cholesterol: 115mg