This Cornbread Taco Bake is a fun and tasty twist on taco night! It’s got a fluffy cornbread topping that hugs a yummy mix of seasoned meat, beans, and cheese. What’s not to love?
Just imagine cutting into that golden cornbread and seeing all the tasty filling inside. Perfect for family dinners or when friends drop by—it’s a crowd-pleaser! I love to serve it with some salsa on the side. Yum!
Key Ingredients & Substitutions
Cornbread Mix: This is the star of the dish, providing a soft and fluffy base. If you’re feeling adventurous, you could make cornbread from scratch using cornmeal, baking powder, flour, and buttermilk.
Ground Meat: I usually use ground turkey for a lighter option, but ground beef gives a nice richness. If you’re vegetarian, try using crumbled tempeh or lentils instead for a hearty filling.
Taco Seasoning: You can use packets from the store or make your own with chili powder, cumin, paprika, and garlic powder. Homemade can give you more control over flavor and spice levels.
Diced Tomatoes with Green Chilies: These add flavor and moisture. If you want less heat, use regular diced tomatoes or a mild salsa as a substitute.
Black Beans: They add protein and texture. If you’re looking for variety, try kidney beans or pinto beans instead. Both will work well!
Corn Kernels: Frozen corn is super convenient and retains sweetness. If you don’t have corn, you can leave it out or substitute with diced bell pepper for crunch.
How Do I Ensure My Cornbread Taco Bake is Cooked Perfectly?
Getting the cornbread just right is key to a delicious bake! Here are some steps to help you out:
- When mixing the cornbread batter, don’t overmix – a few lumps are okay. This keeps your cornbread fluffy.
- Make sure your oven is fully preheated to ensure even cooking. Use a toothpick to check doneness; it should come out clean.
- After adding the cheese on top, watch closely during the last few minutes to avoid burning the cheese while getting that lovely melty texture.
How to Make Cornbread Taco Bake
Ingredients You’ll Need:
For The Bake:
- 1 box cornbread mix (plus ingredients as per package instructions)
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (15 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 1 cup shredded cheddar cheese (divided)
For Toppings:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/4 cup sliced black olives
- Fresh cilantro for garnish (optional)
How Much Time Will You Need?
This delicious Cornbread Taco Bake will take about 15 minutes to prepare, and then around 30 to 35 minutes to bake. Altogether, you can expect about an hour from start to finish, making it a great option for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This way, it will be hot and ready for your bake when you’re done preparing everything.
2. Prepare the Cornbread Batter:
Follow the instructions on the cornbread mix box to prepare the batter. Once it’s mixed well, pour the batter into a greased 9×13 inch baking dish and set it aside for now.
3. Cook the Meat:
In a skillet over medium heat, add the ground beef or turkey. Cook until it’s nicely browned. If there’s too much fat, feel free to drain some off. Stir in the taco seasoning and cook according to the package instructions, letting those flavors blend.
4. Combine The Ingredients:
Now add the drained diced tomatoes, black beans, and corn to the skillet with the meat. Stir everything together until well combined, then take it off the heat.
5. Assemble The Bake:
Spread the meat mixture evenly over the cornbread batter in your prepared baking dish. It should cover the batter nice and even.
6. Add The Creamy Layer:
In a small bowl, mix together the sour cream and mayonnaise until smooth. Spread this creamy mixture evenly over the layer of meat.
7. Cheese It Up:
Sprinkle half of the shredded cheddar cheese over the sour cream layer. This will give it a lovely cheesy texture!
8. Bake It!
Place the dish in the preheated oven and let it bake for 25-30 minutes. You’ll know it’s done when the cornbread is fully cooked and golden brown along the edges.
9. Add More Cheese:
Take the bake out of the oven and sprinkle the remaining shredded cheese on top. Return it to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbling beautifully.
10. Finish With Toppings:
Once it’s out of the oven, allow it to cool for a few minutes. Then top it off with shredded lettuce, diced tomatoes, black olives, and fresh cilantro if you like!
11. Serve and Enjoy:
Cut your Cornbread Taco Bake into squares and serve it warm. Enjoy the delightful mix of flavors!
Can I Use a Different Protein?
Absolutely! This recipe works great with ground turkey, chicken, or plant-based meat alternatives if you’re looking for a healthier or vegetarian option. Just ensure you cook the protein through and drain any excess moisture.
How Can I Make This Recipe Gluten-Free?
You can easily make this dish gluten-free by using a gluten-free cornbread mix. Just double-check that other ingredients, like the taco seasoning, are also gluten-free. The rest of the ingredients in the recipe are naturally gluten-free!
Can I Prepare This Dish In Advance?
Yes, you can prepare it ahead of time! Assemble the Cornbread Taco Bake up to the point of baking, cover, and refrigerate for up to 24 hours. Bake it straight from the fridge, adding an additional 5-10 minutes to the cooking time for best results.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or oven until warmed through. If it looks a bit dry, add a splash of water or broth before reheating to keep it moist!
