Easy Cornbread Taco Bake



  • 1 (7 oz) packet cornbread mix
  • ½ cup milk
  • 1 egg
  • 1 pound ground beef
  • 3 tbsp taco seasoning (or 1 packet)
  • ⅓ cup water
  • 1 (11 oz) can Mexicorn drained
  • 1 (10 oz) can Rotel drained
  • 2 cups sour cream
  • 2 cups shredded Mexican cheese blend (divided use)
  • ½ cup chopped green onions
  • shredded lettuce, sliced olives, diced tomatoes, taco sauce (optional toppings)


  • Preheat oven to 350f degrees. Spray a 9″ x 9″ (or 2 ½ quart) baking dish with nonstick cooking spray.
  • Combine cornbread mix with milk and egg. Stir well.
  • Pour batter into prepared baking dish and bake for about 15 minutes.
  • Meanwhile, cook and crumble ground beef until no longer pink, drain excess grease.
  • Then add in taco seasoning and ⅓ cup water and stir to combine.
  • Then add in Mexicorn and Rotel. Stir well and simmer for a couple of minutes.
  • Once cornbread is cooked, take out of oven, then cover with ground beef mixture.
  • Next, combine sour cream, ONE cup of shredded cheese and green onion in a bowl.
  • Gently spread the sour cream mixture on top of the ground beef mixture.
  • Sprinkle the top with the remaining cup of shredded cheese.
  • Bake for about 25 minutes until heated through and cheese is melted.
  • Allow to cool for a few minutes. Slice and serve.

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