Cornbread Taco Bake

A tasty casserole that is great for the whole family!
Author Jamie


  • 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


  1. 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.
  2. Pour this mixture into a 13 x 9 baking dish.
  3. In a separate bowl, prepare the corn muffin mix according to package directions.
  4. After preparing the muffin mix, add 1/2 the can of french fried onions to the muffin mixture and stir.
  5. 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.
  6. Bake, uncovered at 400 degrees for 15-20 minutes.
  7. Remove casserole from oven and spread remaining french fried onions and shredded cheese on top.
  8. Put back in the oven and bake for 5 minutes longer. Be sure the muffin mixture is baked through.
  9. Remove and enjoy!

Recipe Notes

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!