This Easy Cheesy Cornbread Taco Bake combines yummy cornbread with all your favorite taco flavors. It’s cheesy, hearty, and perfect for dinner!
Who doesn’t love tacos? Now, imagine them baked in a buttery cornbread crust. I can’t resist sneaking extra bites—it’s like a taco party on a plate! 🎉
This dish comes together quickly, so it’s perfect for busy nights. Just layer the ingredients, pop it in the oven, and enjoy a tasty meal with the family. It’s a win-win!
Key Ingredients & Substitutions
Cornmeal: This is essential for a classic cornbread texture. If you’re out of cornmeal, you can use polenta, but the flavor will differ a bit. I prefer medium or fine cornmeal for a softer texture.
Ground Beef: Ground turkey or chicken works great too for a lighter option. Plant-based crumbles or lentils can be used for a vegetarian twist. I love using ground beef for its rich flavor, but don’t hesitate to experiment!
Cheddar Cheese: While sharp cheddar is my go-to for that bold taste, feel free to mix in Monterey Jack or pepper jack for an extra kick. If you need a dairy-free version, look for plant-based cheese shreds.
Milk: You can use any milk you like, including almond or oat milk for a dairy-free version. I find whole milk makes for a richer cornbread, but any choice works in a pinch.
How Do I Ensure My Cornbread is Perfectly Light and Fluffy?
Getting the right texture for the cornbread is key! Here are some tips to make it light and fluffy:
- Make sure not to overmix the batter. Stir just until the dry ingredients are combined with the wet ones.
- Let the cornbread layer bake for just 12-15 minutes until it’s set but not browned. This keeps it moist.
- When adding the beef mixture, make sure it isn’t too hot; you don’t want to cook the cornbread further!
Following these tips will help you achieve that perfect cornbread layer every time!
Easy Cheesy Cornbread Taco Bake
Ingredients You’ll Need:
For the Cornbread Base:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup shredded cheddar cheese (divided)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
For the Taco Filling:
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 packet (1 oz) taco seasoning mix
- 1 cup canned diced tomatoes with green chilies, drained (such as Rotel)
- 1 cup canned corn, drained
For the Toppings:
- 1 cup sour cream
- 1 cup shredded lettuce
- 1/2 cup chopped tomatoes (fresh)
- 1/4 cup sliced black olives
- Optional: chopped cilantro for garnish
How Much Time Will You Need?
This Easy Cheesy Cornbread Taco Bake takes about 15 minutes to prep and 35-40 minutes to bake. You’ll have a warm, delicious meal ready in just under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking and make sure your cornbread comes out nicely.
2. Make the Cornbread Batter:
In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil (or melted butter), and eggs until smooth. Pour the wet ingredients into the dry ingredients and stir just until everything is combined. Gently fold in half of the shredded cheddar cheese. Then, pour the cornbread batter evenly into the prepared baking dish.
3. Bake the Cornbread Layer:
Place the baking dish in the preheated oven and bake for about 12-15 minutes. You want the cornbread to be just set and not fully browned. It’s important for the next layer!
4. Cook the Taco Filling:
While the cornbread is baking, heat a skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is browned and the onion is softened. Drain any excess fat, then stir in the taco seasoning, diced tomatoes, and corn. Cook everything together for a few minutes until it’s heated through and well mixed.
5. Assemble the Bake:
Once the cornbread is done baking, take it out of the oven. Spread the seasoned beef mixture evenly over the warm cornbread layer.
6. Add Sour Cream and Cheese:
Dollop the sour cream over the beef layer, spreading it gently. Then, sprinkle the remaining shredded cheddar cheese on top of the sour cream.
7. Final Bake:
Return the dish to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.
8. Cool and Garnish:
Once your bake is done, remove it from the oven and let it cool slightly. Top it with shredded lettuce, fresh chopped tomatoes, and sliced black olives. Feel free to add chopped cilantro for an extra flavor boost!
9. Serve:
Cut into squares and serve warm. Enjoy the delicious mixture of cheesy cornbread and flavorful taco filling!
Dig into this perfect combination of cheesy goodness and taco flavors, all baked into one hearty dish! 🎉
FAQ – Easy Cheesy Cornbread Taco Bake
Can I Use Gluten-Free Flour for This Recipe?
Yes, you can! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. This will help maintain the texture and flavor without gluten.
How Can I Make This Recipe Vegetarian?
Simply replace the ground beef with plant-based crumbles, lentils, or beans. You can use the same taco seasoning for great flavor without meat!
Can I Prepare This Bake in Advance?
Absolutely! You can prep the cornbread and taco filling ahead of time. Assemble everything and refrigerate. When you’re ready to eat, just pop it in the oven straight from the fridge, adding a few extra minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions.
