Description
Cheesy Taco Cornbread Casserole is a hearty Tex-Mex comfort food dish featuring seasoned ground beef, creamy taco filling, melted cheese, and a fluffy golden cornbread topping baked to perfection.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) corn kernels, drained
- 4 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 box (8.5 oz) cornbread mix
- 1 large egg
- 1/3 cup milk
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium-high heat.
- Add onion and cook until softened, about 4 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Stir in taco seasoning and water. Simmer for 2-3 minutes.
- Add diced tomatoes, corn, cream cheese, sour cream, and 1 cup cheddar cheese. Stir until creamy.
- Spread the beef mixture evenly into the prepared baking dish.
- In a bowl, combine cornbread mix, egg, and milk until just mixed.
- Spread the cornbread batter evenly over the beef mixture.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 25-30 minutes until the cornbread is golden and cooked through.
- Let rest for 5 minutes before serving.
- Garnish with green onions and cilantro.
Notes
- Do not overmix the cornbread batter to keep it light and fluffy.
- Ground turkey or chicken can be substituted for beef.
- Add black beans or jalapeños for extra flavor and texture.
- Serve with salsa, guacamole, or sour cream.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex