Taco Cornbread Casserole Recipe

ByHarper Ellington
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Introduction

Taco Cornbread Casserole is a comforting, flavorful dish that combines the spicy zest of taco-seasoned beef with the sweet, tender crumb of baked cornbread. Perfect for family dinners, it’s a satisfying one-dish meal that’s easy to make and sure to please everyone at the table.

The image shows a close-up of a layered casserole in a white baking dish, placed on a white marbled surface. The bottom layer is made of cooked ground beef mixed with black beans, corn, and diced tomatoes, giving a rich brown and colorful base. Above that is a smooth, thick layer of pale yellow mashed potatoes. The top layer is covered with melted orange cheddar cheese, bubbly and slightly browned. On top of the cheese, there are fresh chopped green onions, a dollop of white sour cream, and small bits of bright red diced tomatoes. The layers are clearly visible, and the texture of each ingredient is distinct and vivid. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 tablespoons Canola oil
  • 1 cup Yellow onion, diced
  • 1 pound Lean ground beef
  • 2 cloves Garlic, finely chopped
  • 1 packet Taco seasoning
  • 2 tablespoons Tomato paste
  • 1 cup Tomato sauce
  • 1 can Black beans
  • 1 teaspoon Kosher salt
  • 2 cups Pre-shredded Mexican 4-cheese blend
  • 1 cup Cornmeal
  • 1 tablespoon Granulated sugar
  • 1 tablespoon Baking powder
  • 1 large Egg
  • 1 cup Whole buttermilk
  • 1/2 cup Unsalted butter, melted
  • 1 cup Cream-style corn
  • 1/2 cup Chopped green chiles
  • 1/4 cup Fresh cilantro, chopped
  • 1 cup Sour cream
  • 1 medium Avocado, sliced

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Heat canola oil in a skillet over medium heat. Cook the diced onions until translucent, about 5 minutes.
  3. Step 3: Add the ground beef and finely chopped garlic to the skillet. Cook until the beef is browned, approximately 5 to 7 minutes.
  4. Step 4: Stir in the taco seasoning, tomato paste, tomato sauce, black beans (drained), and kosher salt. Let the mixture simmer for 5 minutes to blend the flavors.
  5. Step 5: In a bowl, combine the cornmeal, granulated sugar, baking powder, and kosher salt.
  6. Step 6: In a separate bowl, whisk together the egg, buttermilk, and melted butter until smooth.
  7. Step 7: Pour the wet ingredients into the dry ingredients and mix gently. Fold in the cream-style corn, chopped green chiles, and fresh cilantro.
  8. Step 8: Grease a baking dish. Layer the beef mixture evenly on the bottom, then spread the cornbread batter evenly over the top.
  9. Step 9: Bake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the cornbread comes out clean.
  10. Step 10: Allow the casserole to cool for about 5 minutes before topping with sour cream and sliced avocado. Serve warm.

Tips & Variations

  • For a vegetarian version, substitute the ground beef with cooked lentils or crumbled tofu and increase the taco seasoning for extra flavor.
  • Add a diced jalapeño to the cornbread batter for an extra spicy kick.
  • Top with fresh diced tomatoes or salsa for additional freshness.
  • Use sharp cheddar instead of the Mexican cheese blend for a more pronounced cheese flavor.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. To keep the cornbread topping moist, cover it loosely with foil while reheating.

How to Serve

The dish shows a white ceramic baking dish filled with three visible layers. The bottom layer is dark brown ground meat mixed with black beans and yellow corn, with a moist texture. The middle layer is smooth, bright yellow mashed potatoes. The top layer is melted orange cheese with small diced red tomatoes, a dollop of white sour cream, and a sprinkle of chopped green onions. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to a day ahead. Keep it covered in the refrigerator and bake it fresh when ready to serve.

Can I freeze Taco Cornbread Casserole?

Yes, this casserole freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Print
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Taco Cornbread Casserole Recipe

★★★★★

4.4 from 140 reviews
  • Author: Harper
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

A hearty and comforting Taco Cornbread Casserole combining savory taco-seasoned ground beef and black beans with a moist, flavorful cornbread topping, baked to golden perfection and garnished with fresh sour cream and avocado slices. Perfect for a family dinner with a delightful Tex-Mex twist.

Ingredients

Scale

Beef Mixture

  • 2 tablespoons Canola oil
  • 1 cup Yellow onion, diced
  • 1 pound Lean ground beef
  • 2 cloves Garlic, finely chopped
  • 1 packet Taco seasoning
  • 2 tablespoons Tomato paste
  • 1 cup Tomato sauce
  • 1 can Black beans (about 15 oz), drained and rinsed
  • 1 teaspoon Kosher salt

Cornbread Mixture

  • 1 cup Cornmeal
  • 1 tablespoon Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Kosher salt
  • 1 large Egg
  • 1 cup Whole buttermilk
  • 1/2 cup Unsalted butter, melted
  • 1 cup Cream-style corn
  • 1/2 cup Chopped green chiles
  • 1/4 cup Fresh cilantro, chopped

To Serve

  • 2 cups Pre-shredded Mexican 4-cheese blend
  • 1 cup Sour cream
  • 1 medium Avocado, sliced

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Sauté Onions: In a skillet, heat canola oil over medium heat and cook the diced onions until they become translucent and soft, about 5 minutes.
  3. Brown Ground Beef and Garlic: Add the ground beef and finely chopped garlic to the onions, cooking until the beef is fully browned and no longer pink, approximately 5 to 7 minutes.
  4. Add Seasonings and Simmer: Stir in taco seasoning, tomato paste, tomato sauce, drained black beans, and kosher salt. Allow the mixture to simmer gently for about 5 minutes to meld the flavors.
  5. Mix Dry Ingredients for Cornbread: In a separate bowl, combine cornmeal, granulated sugar, baking powder, and kosher salt, ensuring an even distribution.
  6. Combine Wet Ingredients: In another bowl, whisk together the egg, whole buttermilk, and melted unsalted butter until smooth and well incorporated.
  7. Make Cornbread Batter: Pour the wet ingredients into the bowl with dry ingredients and stir until just combined. Gently fold in cream-style corn, chopped green chiles, and fresh cilantro for extra flavor and texture.
  8. Assemble the Casserole: Grease a baking dish to prevent sticking. Spread the cooked beef mixture evenly as the bottom layer, then evenly top with the prepared cornbread batter. Sprinkle the shredded Mexican cheese blend evenly over the top.
  9. Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean.
  10. Cool and Serve: Let the casserole cool for 5 minutes before serving. Garnish with dollops of sour cream and arrange sliced avocado on top or on the side for a creamy, fresh finish.

Notes

  • For a spicier kick, add chopped jalapeños or increase the amount of green chiles.
  • Use ground turkey or chicken instead of beef for a leaner option.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, cover with foil and warm in the oven at 350°F until heated through.
  • If you prefer a crispier top, broil the casserole for the last 2 minutes of baking, watching carefully to avoid burning.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Tex-Mex

Keywords: taco cornbread casserole, mexican casserole, ground beef casserole, cornbread topping, tex-mex dinner, easy casserole recipe

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