The warm, crumbly texture of cornbread and the savoury flavours of tacos come together in the warming and hearty Cornbread Taco Bake. A warm, fluffy cornbread crust sits on top of this easy-to-make dish. Inside are seasoned ground beef, beans, cheese, and taco toppings.
It’s an easy one-pot meal that’s great for a casual get-together or a family dinner. This bake gives you the best of both worlds, whether you want tacos or cornbread.
Ingredients:
- 1 lb ground beef (or ground turkey for a leaner option)
- 1 packet taco seasoning (or homemade seasoning mix)
- 1/2 cup onion, finely chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (8 oz) diced green chilies (optional for extra flavor)
- 1/2 cup tomato sauce
- 1/2 cup water
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions:
Get the ground beef ready to cook:
Warm up a tablespoon of oil in a big pan over medium-low heat. Put in the chopped onion and cook for two to three minutes, until it gets soft. To make the ground beef brown, add it and break it up with a spoon as it cooks. Get rid of any extra fat.
Spice up the beef:
Add the tomato sauce, water, and taco spice and mix well. If you want to, add the diced green chillies and black beans. Allow the mixture to boil for 5 to 7 minutes, stirring every now and then, until everything is well mixed and hot all the way through. Take it off the heat.
Get the cornbread batter ready:
Make the cornbread batter in a different bowl by mixing the cornbread mix, milk, vegetable oil, and egg together as directed on the box. If you want to add more texture and sweetness, you can stir in the frozen corn kernels.
Put the taco filling in layers:
Warm the oven up to 190°C (375°F). A 9×9-inch baking dish or a serving dish of the same size should be greased. Fill the tacos and spread them out evenly in the dish’s bottom. Put some shreds of cheese on top of the filling.
Add cornbread on top:
Put the cornbread batter on top of the cheese and taco filling, and use a spoon to spread it out evenly. Be careful not to mess up the filling in the taco.
Bake:
If you stick a toothpick into the middle and it comes out clean, the dish is done baking. Put it in the oven and bake for 25 to 30 minutes.
Also See: Cafe de Olla
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb (450g) |
| Taco seasoning mix | 1 packet |
| Onion, chopped | 1 small |
| Green bell pepper, chopped | 1 |
| Salsa | 1 cup (240ml) |
| Refried beans | 1 can (15 oz) |
| Cornmeal | 1 cup (150g) |
| Baking powder | 1 tbsp |
| Milk | 3/4 cup (180ml) |
| Eggs | 2 large |
| Shredded cheese (cheddar or Mexican blend) | 1 1/2 cups |
| Sour cream | 1/2 cup (120g) |
| Jalapenos (optional) | 1-2 slices |
| Cilantro (optional) | For garnish |
Can I fill the tacos with a different kind of meat?
Yes! For a veggie version, you can use ground turkey, chicken, or even plant-based meats like lentils or textured vegetable protein instead of ground beef.
Can I make this ahead of time?
Of course! You can make the cornbread covering and taco filling ahead of time. Put the taco filling in the fridge and put the bake together right before it goes in the oven. The day before, you can bake it and then heat it up in the oven.
Do I need to start from scratch to make the cornbread topping?
Yes! Instead of a box mix, you can use your favourite cornbread recipe. Just make sure that the thickness of the batter is the same and change the baking time as needed.
Can I put the Cornbread Taco Bake in the freezer?
This food does freeze well. After baking, let it cool all the way down, then put a tight lid on it and freeze it. To reheat, let it thaw overnight in the fridge and then bake at 350°F (175°C) for 15 to 20 minutes, or until hot all the way through.