My mom has been making a Cornbread Taco Bake for years. I have always really liked it. I decided to make it recently and changed it up a little bit. I wanted to add a little more fiber to the mix! It turned out great and my husband said it was better than ever!! He said it was “blog” worthy…ha, ha, ha!
How to Make Cornbread Taco Bake
First you will brown your pound of ground beef and drain off any excess fat. Add in a package of taco seasoning or 2 Tablespoons of homemade taco seasoning. You can get my favorite homemade seasoning recipes by signing up for my newsletter, HERE!
Next you will go ahead and add in a can of Ro-Tel (drained), a can of corn (drained), a can of beans…any kind..chili beans, kidney, great northern, etc. (drained), one cup of shredded cheese and 8 oz of tomato sauce. Stir all of this together. Pour this mixture into a 9 x 13 baking dish.
In a separate bowl, prepare a box of Jiffy corn muffin mix according to the package directions. Now you will add in 1/2 of a 6 oz. can of cheddar cheese french fried onions (yes..they have cheese flavored now…and they are very good!). Stir the onions into the muffin mixture. You can use plain french fried onions if you prefer.
Now you will spread the muffin mixture over the top of the meat mixture. It will be a thin layer and will look messy…that is OK!
Bake at 400 degree F for 15-20 minutes. Remove casserole from the oven and top with the remaining french fried onions and 1 cup of shredded cheese. Bake for 5 more minutes or until cheese is melted. Make sure that the muffin mixture has baked thoroughly…there is nothing worse than raw muffin mix!
Take your Cornbread Taco Bake out of the oven and enjoy! This is great served with some tortilla chips and you can even add a dollop of sour cream if you like!
Have you ever tried a Cornbread Taco Bake casserole before?
- 1 pound ground beef
- 1 can beans can be chili beans, kidney, great northern..any kind is fine drained
- 1 can corn drained
- 1 can Rotel drained
- 8 oz can tomato sauce
- 2 cups shredded cheddar cheese or any type shredded cheese you prefer
- 1 package taco seasoning or 2 tablespoons homemade taco seasoning
- 6 oz can Cheddar Cheese flavored French Fried Onions or plain if you prefer
- 1 box Jiffy Corn Muffin Mix
- 1/3 cup milk
- 1 egg
Brown ground beef in a skillet and drain any excess fat. Stir in taco seasoning, corn, rotel, beans, 1/2 the cheese and the tomato sauce.
Pour this mixture into a 13 x 9 baking dish.
In a separate bowl, prepare the corn muffin mix according to package directions.
After preparing the muffin mix, add 1/2 the can of french fried onions to the muffin mixture and stir.
Spoon the corn muffin mixture across the whole top of the mixture in the baking dish. It will be a very thin layer and may look kind of messy.
Bake, uncovered at 400 degrees for 15-20 minutes.
Remove casserole from oven and spread remaining french fried onions and shredded cheese on top.
Put back in the oven and bake for 5 minutes longer. Be sure the muffin mixture is baked through.
Remove and enjoy!
The Cheddar Flavored French Fried Onions really added some great flavor to this dish. They are optional...but a really tasty option.
You need to be sure the muffin mix cooks all the way through. That is one reason it is good to have the muffin layer be very thin...nothing worse than partially cooked muffin!
This is good with some tortilla chips and sour cream on the side!