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Taco Cornbread Casserole

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No one can resist the irresistible combination of cornbread and tacos, and this casserole is the perfect way to enjoy both in one dish. The cornbread is made with a blend of cornmeal, flour, and baking powder, and is studded with juicy bites of sausage and sharp cheddar cheese.

The filling is a saucy mix of ground beef, diced tomatoes, onions, and spices, and it all comes together in one glorious, bubbling casserole. 

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Oh, the joys of casserole! So easy to make, and so satisfying to eat. Best of all, this dish can be made in advance and frozen for those busy weeknights when you don’t have time to cook. The combination of taco flavors and cornbread was just PERFECT.

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So, if you’re looking for a new twist on an old favorite, give this taco cornbread casserole a try. You won’t be disappointed.

And if you do, let us know in the comments how it turned out, we hope you enjoy it as much as we did. Happy cooking!

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Why do I love this casserole?

  • There are so many reasons to love this recipe! First, it’s a delicious and easy way to enjoy all the flavors of tacos in one dish.
  • Second, it’s a great way to use up leftover cornbread.
  • And third, it’s just plain fun to eat! This taco cornbread casserole is perfect for a weeknight dinner or a casual get-together with friends. Serve it with a side of sour cream or salsa for an extra bit of flavor.

Where does cornbread originate?

Cornbread is a type of bread made from cornmeal, flour, and other ingredients. It is a staple food in many cultures, including Native American, European American, and African American cuisine. Cornbread has been around for centuries and its exact origins are unknown. However, it is thought to have originated in the Southern United States.

Why does cornbread taste bitter?

There’s nothing worse than taking a bite of cornbread only to find that it tastes bitter.

  • While there are a few different reasons why this might happen, the most common one is that the cornmeal was old or not stored properly. If you’re using fresh, high-quality cornmeal, your cornbread should be delicious. But if you’re using cornmeal that’s been sitting in your pantry for a while, it could be the reason your cornbread tastes bitter.
  • Another possibility is that you didn’t add enough sugar to the recipe. Cornbread is supposed to be slightly sweet, so if you left out the sugar or didn’t use enough of it, that could be why your bread tastes bitter.
  • Finally, make sure you’re using baking powder and not baking soda in your recipe. Baking soda will make the cornbread taste bitter if you use too much of it.

Why cornbread doesn’t rise?

There are a few reasons why your cornbread might not be rising as expected.

  • One possibility is that you’re using self-rising cornmeal, which already has baking powder and salt in it. If you add additional leavening agents to this type of cornmeal, it can cause the bread to become overly dense.
  • Another possibility is that your baking powder is old and no longer effective. Baking powder generally loses its potency after about 6 months, so if you’re using an older can, your bread might not be rising.
  • Finally, make sure you’re measuring the ingredients correctly. Too much or too little of any ingredient can affect the rise of cornbread.

Why cornbread crumbly?

There are a few reasons why cornbread can be crumbly. One reason could be that the cornbread was not cooked long enough. Another possibility is that the cornbread was too dry. If you find that your cornbread is crumbly, there are a few things you can do to try and salvage it. One option is to add some moisture back into the cornbread by adding milk or water. Another option is to add some fat, such as butter, to help bind the ingredients together. If all else fails, you can always crumble up the cornbread and use it as a topping for other dishes, such as salads or casseroles.

What are some toppings for taco cornbread bake?

There are endless possibilities when it comes to toppings for taco cornbread bake.

  • My favorite options include shredded cheese, diced tomatoes, sour cream, and green onions.
  • For a heartier meal, you could also add ground beef or shredded chicken.

When to take cornbread out of the pan?

When it comes to cornbread, timing is everything. You want to remove the bread from the pan just as it finishes cooking through, otherwise, it will dry out quickly. An easy way to tell if cornbread is done is to insert a toothpick or cake tester into the center of the loaf. If it comes out clean, the cornbread is finished baking. Allow the cornbread to cool for a few minutes before slicing and serving.

Tips

  • First, make sure your cornbread mix is nice and dense. You don’t want it to be too crumbly, or it will fall apart when you add the toppings.
  • Second, use a good quality cheese that will melt well and add some creaminess to the dish.
  • Third, don’t overdo it on the toppings – a little goes a long way. Lastly, enjoy! This dish is best served hot out of the oven with a dollop of sour cream on top.

Variations

  • If you want to change up the flavors in this casserole, there are a few easy ways to do it.
  • Try adding some shredded cheese to the cornbread batter, or top the casserole with a layer of melted cheese before baking.
  • You could also add a layer of refried beans or cooked diced potatoes.
  • For a bit of spice, try adding some chopped jalapeños to the cornbread mixture.
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Ingredients:

  • Jiffy cornbread mix
  • Ground beef
  • Package taco seasoning
  • 1 C. Sour cream
  • Onion chopped
  • Tomato chopped
  • Shredded lettuce
  • Shredded taco blend cheese

How to make Taco Cornbread Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Prepare the cornbread mix according to the directions on the package, and place it into a well-greased 9×9 baking dish.

Prepare the cornbread mix according to the directions on the package, and place it into a well-greased 9x9 baking dish.

Bake for 20 minutes and then let cool slightly.

Bake for 20 minutes and then let cool slightly.

Step 3. While the cornbread is baking, saute the meat and onions in a skillet over medium-high heat until the meat is browned, and the onions begin to soften.

While the cornbread is baking, saute the meat and onions in a skillet over medium-high heat until the meat is browned, and the onions begin to soften.

Step 4. Add the taco seasoning to the meat, and stir to combine.

Step 5. Layer the meat mixture on top of the cornbread in the baking dish.

Step 6. Mix together the sour cream and 1 cup of cheese in a bowl.

Mix together the sour cream and 1 cup of cheese in a bowl.

Step 7. Spread the sour cream mixture over the meat.

Spread the sour cream mixture over the meat.

Bake for 15-20 minutes until the cheese has melted.

Bake for 15-20 minutes until the cheese has melted.

Step 8. Top with shredded lettuce, chopped tomato, and the remaining half cup of cheese before serving.

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How to store Taco Cornbread Casserole?

If you have any leftover Taco Cornbread Casserole, it can be stored in an airtight container in the fridge for up to 3 days. Reheat individual slices in the microwave until warmed through.

How to reheat Taco Cornbread Casserole?

There are a few different ways that you can reheat your taco cornbread casserole. You can either reheat it in the oven, on the stovetop, or in the microwave.

  • If you’re reheating it in the oven, preheat your oven to 350 degrees Fahrenheit. Then, place your cornbread casserole in an oven-safe dish and heat for about 15-20 minutes, or until heated through.
  • If you’re reheating it on the stovetop, simply place your casserole dish over medium heat and heat until warmed throughout.
  • And finally, if you’re reheating in the microwave, start by heating it on high for 1-2 minutes. Then, check to see if the casserole is heated through. If not, continue heating in 30-second intervals until it is.

Can I freeze this recipe?

Yes, you can freeze this recipe. Simply prepare the recipe as directed and then place it in a freezer-safe dish. When you’re ready to enjoy it, simply thaw it overnight in the fridge and then reheat it in the oven until warmed through.

Can I make this recipe in advance?

Yes, you can make the cornbread taco casserole ahead of time. Just assemble everything except for the cheese, and bake it when you’re ready. If you want to include the cheese, add it on top during the last 5 minutes of baking.

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Taco Cornbread Casserole

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
No one can resist the irresistible combination of cornbread and tacos, and this casserole is the perfect way to enjoy both in one dish. if you're looking for a new twist on an old favorite, give this taco cornbread casserole a try. You won't be disappointed.
4.41 from 30 votes

Ingredients 

  • 1 Box Jiffy cornbread mix
  • 1 ½ lb. Ground beef
  • 1 Package taco seasoning
  • 1 C. Sour cream
  • ½ Medium onion chopped
  • 1 Tomato chopped
  • 1 C. Shredded lettuce
  • 1 + ½ C. Shredded taco blend cheese

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare the cornbread mix according to the directions on the package, and place it into a well-greased 9×9 baking dish.
  • Bake for 20 minutes and then let cool slightly.
  • While the cornbread is baking, saute the meat and onions in a skillet over medium-high heat until the meat is browned, and the onions begin to soften.
  • Add the taco seasoning to the meat, and stir to combine.
  • Layer the meat mixture on top of the cornbread in the baking dish.
  • Mix together the sour cream and 1 cup of cheese in a bowl.
  • Spread the sour cream mixture over the meat, and bake for 15-20 minutes until the cheese has melted.
  • Top with shredded lettuce, chopped tomato and the remaining half cup of cheese before serving.

Nutrition

Calories: 480kcal | Carbohydrates: 13g | Protein: 35g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 381mg | Fiber: 1g | Sugar: 4g
Author: Laura

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Taco Cornbread Casserole

More Cornbread recipes?

Chicken and Cornbread Dressing – This is a fantastic dish!

Chicken and Cornbread Dressing

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Grandmother’s Buttermilk Cornbread – These are delicious!

Fried Cornbread Hoe Cakes

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