Cornbread Taco Bake

Krysta

This cornbread taco bake is a skillet meal with similar ingredients to a taco—beef, tomatoes, green chilies, cheese, corn, and chili beans—but in casserole form, and who doesn’t love tacos? This tasty one-dish meal starts off on the stovetop and finishes off in the oven.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Dishes

Cuisine Mexican

Servings 5

Calories 724 kcal

Ingredients

1 pound ground beef
3 tablespoons taco seasoning
10 ounce can diced tomatoes with green chilies such as Rotel® Original
8.75 ounce can corn drained
15.5 ounce can chili beans
4 ounces sharp Cheddar cheese shredded
8.5 ounce package cornbread mix
1 large egg
1/3 cup milk
sour cream and chopped green onion for garnish

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
In a deep cast iron skillet, cook beef over medium heat until no longer pink, breaking it into crumbles, 5 to 7 minutes. Drain off excess grease. Stir in taco seasoning, tomatoes with green chilies, corn, and chili beans. Stir in Cheddar cheese.
Stir cornbread mix, egg, and milk together in a bowl. Spread batter over beef mixture.
Bake in the preheated oven until a toothpick inserted near the center of cornbread comes out clean, about 25 minutes. Garnish each serving with sour cream and chopped green onions. Serve immediately.