When you find yourself at a loss for dinner ideas, why not whip up this delightful taco cornbread casserole? This taco casserole is a perfect blend of flavors and textures, offering everything you need in a single, satisfying meal. Filled with the familiar flavors of tacos, this casserole offers a fun twist that will keep everyone eagerly anticipating dinner, rather than feeling like they're stuck with the same old routine. What makes this dish even more appealing is its versatility. You can tailor a variety of toppings to cater to each family member’s unique tastes, whether they prefer a sprinkle of fresh cilantro, a dollop of creamy sour cream, or some fresh salsa. This way, each serving can be personalized, making mealtime a creative and enjoyable experience for everyone.
This meal is a convenient all-in-one recipe, which means you won’t have to spend time worrying about side dishes. This allows you to dedicate your extra time to preparing a refreshing Homemade Limeade, combining fresh lime juice, sugar, and water for a perfect thirst-quencher. With the time you save, you can easily create a delicious dessert. Consider making a quick and simple Peach Cobbler Dump Cake, which features layers of juicy peaches topped with a buttery cake mixture, or opt for a Cherry Pineapple Dump Cake, combining cherries and pineapple for a delightful finish to your meal.
Equipment
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Ingredients
- Jiffy cornbread mix – 2 boxes
- Large eggs
- Milk
- Rotel – 1 (10 oz) can
- Corn – 1 (15 oz) can
- Ground beef
- Water
- Taco sauce
- Taco seasoning – 1 (1 oz) packet
- Cheddar cheese - shredded
Directions
Preheat the oven to 400°F and spray a 9x13 casserole dish with nonstick spray.
In a large mixing bowl, stir together the cornbread, eggs, milk, Rotel, and corn. Pour the cornbread mixture into the 9 x 13 casserole pan.
In a large skillet, brown the ground beef over medium heat, then drain off any grease. Stir in the water, taco sauce, and taco seasoning packet, then continue cooking for 1 to 2 minutes or until the sauce has thickened. Spoon the ground beef over the cornbread mixture.
Bake for 20 minutes. Sprinkle the cheddar cheese on top of the cornbread and bake for an additional 5 to 7 minutes until the cheese is melted.
Serve with your favorite taco toppings, and enjoy.
How do you serve this?
To serve your ground beef and cornbread casserole, scoop some out onto a plate and add your favorite taco toppings. Be it fresh shredded lettuce, tomatoes, sour cream, fresh sliced avocados, or whatever brings you joy in this dish. It's a fun twist on Taco Tuesday that provides a meal where each family member can create their own without having to prepare multiple dishes. Simple, easy, and still hearty.
FAQs (Because Life’s Too Busy for Guesswork)
Add sliced black olives, Chopped green chilies, black beans drained and rinsed, or chopped chipotle peppers.
To add heat to the whole dish, you could add 1/2 teaspoon of cayenne to the taco seasonings. You could also stir in chopped jalapenos or red pepper flakes into the meat. Another option is adding a little jalapeno pickle juice to the cornbread mix. One tablespoon is good. However, if you want to leave the heat to each person, you serve options like red pepper flakes, hot sauce, pickled jalapenos, or Serrano chili peppers.
You can prepare the meal up to the point of baking up to 24 hours in advance. Follow all the instructions up to baking, then cover and refrigerate the dish. Sit it out 30 to 40 minutes before you plan to bake it, allowing it to come to room temperature. Then place it in the oven and bake according to the directions.
Using a sweet cornbread or the original mix comes down to personal preference. Many don’t like any sweetness in their dish, so I would recommend the original. However, for those who enjoy the contrast of sweet and savory, this is an excellent opportunity to use the sweetened version.
What are substitutions that I can make?
- Jiffy cornbread mix – Alternatively, you can make your cornbread from scratch if you prefer.
- Rotel – It comes in mild or hot versions, so make sure to pick the one that matches your personal heat preference.
- Canned corn - If you want to use frozen corn, you will need to ensure it is thawed and drained before mixing it in. Most frozen bags come in 10 oz, so you will need a bag and a half to ensure you meet the called-for amount.
- Ground beef – Alternatively, consider ground turkey or chicken for a leaner option.
- Taco seasoning – If you are using homemade taco seasoning, then you will need 3 tablespoons to equal one packet.
- Cheddar cheese – A few other options you could trade for, or even use a mix of, include Pepper Jack, Monterey Jack, or Colby Jack cheese.
How should I store my leftovers?
- Taco Cornbread Casserole should be stored covered or in an airtight container in the refrigerator for 4 to 5 days.
- To Reheat: Place in the oven at 350°F and heat for 15-20 minutes or until thoroughly heated. You can microwave single servings.
- To Freeze: Ensure your dish is completely cooled, place it in a freezer-safe container, and freeze for up to 3 months. You can also bake it in a disposable container, wrap it in plastic wrap, and then add a layer of aluminum foil and freeze it for a later date or as a meal train meal. Defrost overnight in the refrigerator before reheating.
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Taco Cornbread Casserole
Equipment
- 9 x 13 casserole pan
- Nonstick spray
- Large mixing bowl
- Large skillet
Ingredients
- 2 boxes Jiffy cornbread mix
- 2 large eggs
- 2/3 cup milk
- 1 10 oz can Rotel, drained
- 1 15 oz canned corn, drained
- 1 pound ground beef
- 1/2 cup water
- 1/4 cup taco sauce
- 1 1 oz packet taco seasoning
- 2 cups cheddar cheese shredded
Instructions
- Preheat the oven to 400°F and spray a 9x13 casserole dish with nonstick spray.
- In a large mixing bowl, stir together the cornbread, eggs, milk, Rotel, and corn. Pour the cornbread mixture into the 9 x 13 casserole pan.
- In a large skillet, brown the ground beef over medium heat, then drain off any grease. Stir in the water, taco sauce, and taco seasoning packet, then continue cooking for 1 to 2 minutes or until the sauce has thickened. Spoon the ground beef over the cornbread mixture.
- Bake for 20 minutes. Sprinkle the cheddar cheese on top of the cornbread and bake for an additional 5 to 7 minutes until the cheese is melted.
- Serve with your favorite taco toppings, and enjoy.
Notes
- This dish can be prepped up to 24 hours ahead. Assemble everything except the baking step, then cover and refrigerate. Let it sit out for 30 to 40 minutes before baking so it can come to room temperature, then bake as directed.
- For extra heat throughout the dish, mix half a teaspoon of cayenne into the taco seasoning or stir in chopped jalapenos or red pepper flakes with the meat. You can also add one tablespoon of jalapeno pickle juice to the cornbread mix. If you prefer to let everyone customize their heat, offer toppings like red pepper flakes, hot sauce, pickled jalapenos, or sliced serrano peppers.
- Whether to use sweet or original cornbread mix is up to your taste. The original is better if you want to keep it savory, but the sweet version works well if you enjoy a contrast of flavors.
This came together so fast and my family really enjoyed it. Thank you for sharing
I’m so glad they enjoyed it.
Love how this combines tacos and cornbread, interesting!