This Cornbread Taco Bake is a fun twist on dinner! With layers of tasty taco meat, cheese, and sweet cornbread on top, it’s a hearty meal everyone will love.
I enjoy making this dish when I want something quick and satisfying. Plus, it’s perfect for using up leftover taco filling. Who can resist piecing it all together for a cozy dinner? 😊
Key Ingredients & Substitutions
Cornbread Mix: This is the base of your bake. I love using Jiffy cornbread mix for its great flavor. If you’re gluten-free, look for a gluten-free cornbread mix or make your own using cornmeal and baking powder.
Ground Beef: While I often use ground beef, ground turkey is a healthier choice. You could also go vegetarian by using black beans or lentils for protein.
Taco Seasoning: Pre-packaged taco seasoning is super convenient for flavoring. If you prefer, create your own using spices like cumin, chili powder, and paprika. It’s fun to adjust to your taste!
Cheddar Cheese: Shredded cheddar adds a nice tang. I sometimes mix in Monterey Jack or pepper jack for some spice. You can easily use dairy-free cheese if you need a vegan option.
Sour Cream: Makes for a creamy layer. If you’re avoiding dairy, consider using Greek yogurt or a plant-based sour cream. They’re both delicious in this recipe!
How Do You Achieve the Perfect Layering for Your Bake?
Layering your cornbread taco bake correctly is key to getting great flavors in every bite. Start with a warm, baked cornbread layer; it helps to have a good base.
- After baking the cornbread for 15 minutes, allow it to cool slightly before adding the taco meat. This prevents the meat from sinking in.
- Spread the taco meat evenly over the cornbread, ensuring every corner is covered.
- For the beans, corn, and tomatoes, spread them in an even layer. This adds texture and keeps the bake from getting soggy.
- When mixing the sour cream with cheese, make sure it’s well combined before spreading. This gives you a creamy top layer that melts beautifully!
How to Make Cornbread Taco Bake
Ingredients You’ll Need:
For the Cornbread Base:
- 1 (8.5 oz) package cornbread mix
- 1/3 cup milk
- 1 large egg
For the Taco Layer:
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 1 cup canned black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes (canned or fresh)
For the Toppings:
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes (for topping)
- 1/4 cup sliced black olives (for topping)
- Fresh cilantro (for garnish)
How Much Time Will You Need?
This Cornbread Taco Bake takes about 15 minutes to prepare and 30-35 minutes total for cooking, including time for baking. You’ll spend some time browning the meat and layering the ingredients, but it all comes together quickly for a tasty meal!
Step-by-Step Instructions:
1. Prepare the Cornbread Base:
First, preheat your oven to 400°F (200°C). In a mixing bowl, combine the cornbread mix, milk, and egg. Stir gently until everything is just combined. Now, pour the cornbread mixture into a greased 9×13 inch baking dish and pop it into the oven to bake for about 15 minutes, or until it’s set and slightly golden.
2. Cook the Taco Meat:
While your cornbread is baking, grab a large skillet and heat it over medium heat. Add the ground beef and cook until fully browned, draining any excess fat if needed. Then, sprinkle in the taco seasoning and add 1/4 cup of water. Stir it all together and let it simmer for a few minutes until the sauce thickens up a bit.
3. Assemble the Layers:
Once the cornbread layer is baked, take it out of the oven and spread the cooked taco meat evenly on top. Next, layer the black beans, corn, and diced tomatoes over the meat. In a separate bowl, mix the sour cream with half of the shredded cheese. Then, spread this cheesy mixture across the top of the veggies.
4. Final Baking and Topping:
Sprinkle the remaining shredded cheese on top and return the dish to the oven. Bake for an additional 15-20 minutes until the cheese is melted and bubbly. Once it’s done, take it out of the oven and let it cool for a few minutes.
5. Serve and Enjoy:
Top your delicious Cornbread Taco Bake with shredded lettuce, diced tomatoes, sliced olives, and fresh cilantro. Serve warm and enjoy your delightful creation!
Can I Use a Different Meat in This Recipe?
Absolutely! If you prefer turkey or a meat substitute, feel free to use ground turkey or even a plant-based alternative like lentils or veggie crumbles. Just make sure to adjust the cooking time as needed for the alternative protein.
Can I Make This Recipe Vegetarian?
Yes, you can easily make it vegetarian! Simply omit the ground beef and replace it with an extra cup of black beans or veggies like zucchini and bell peppers. You can also use a vegetarian taco seasoning to keep all the flavors intact!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through, or microwave portions for quick heating.
Can I Prepare this Dish Ahead of Time?
Yes! You can prepare the cornbread, meat mixture, and layer it all in the baking dish a day in advance. Just cover it tightly and refrigerate. When you’re ready to bake, let it come to room temperature and then bake as directed for best results.
