It may take a little more time to cook from scratch, but it tastes so good! I found an old Taco Cornbread Casserole recipe in my binder that called for Jiffy Mix, a packet of taco seasoning, and a jar of salsa.
With a little re-working, I’ve made it from scratch with yummy ingredients and no preservatives or extra sodium. You can change up the seasonings to make it spicier for your family! This is a delicious taco casserole with cornbread topping.
My easy recipe for taco cornbread casserole is a weeknight staple in our house, and I’m sure once you try it the same will be true for you!
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This recipe comes together a lot faster when you use precooked ground beef. I always buy in bulk and cook up ground beef with diced onions and green peppers, then freeze in zipper bags. It saves a lot of time for any meal calling for ground beef (lasagna, tacos, etc.), but especially this one.
You can also use a boxed cornbread mix to make this taco casserole with cornbread topping. This recipe for taco cornbread casserole makes the cornbread topping from scratch but if you’d like to save time that’s totally fine and an easy swap to make.
The ingredients are broken down into sections so you can easily just buy / grab what you need for the filling and middle and then sub a boxed mix in for the topping section!
What do I need to make this easy taco cornbread casserole?
We’ll give you the quick rundown here but you can always find the full amounts of ingredients, step by step guide, shopping links, and nutritional estimates in the printable recipe card at the bottom of the post.
For the filling you will need cooked ground beef, garlic, frozen corn, diced tomatoes, chili powder, cumin, oregano, garlic powder, salt, paprika and water.
The middle of this casserole is a layer of shredded cheese, use whatever kind you like! We used Monterey Jack and cheddar mixed together.
For the topping (cornbread) layer you will need a boxed mix and whatever it calls for in preparation instructions. Or, you can make it from scratch with flour, cornmeal, sugar, baking powder, salt, eggs, canola oil, and milk.
Taco cornbread casserole is pretty simple to put together, it might seem like a lot of ingredients but overall this is still a relatively simple recipe. A lot of these items are spices and seasonings you probably already have on hand.
One final note about swaps: you can also swap out all the seasonings for a packet of taco seasoning if that is easier for you. We usually have everything needed on hand because I make this Homemade Taco Seasoning Recipe. Feel free to use whatever is easier for you!
How to make this recipe for taco cornbread casserole:
Let’s dive on in to this easy casserole recipe. I’ve got the step by step photos and guide for you here so you can follow along easily.
This simple dinner recipe is a great family friendly meal. If you have picky eaters in the house, this will be a winner for sure. It’s indulgent and filling which also means you don’t have to stress about making a bunch of other recipes along with the main dish.
Start by preheating the oven to 400 degrees.
Prepare a 9×12 baking dish or similar with nonstick spray.
Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often. The mixture will thicken as the juice from the tomatoes cooks off.
Pour the filling into the prepared casserole dish.
Sprinkle the cheese evenly over the top of the filling.
In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through.
Cut through to the filling to check for doneness.
Looking for more delicious recipes to try?
If you enjoyed making this delicious casserole recipe try out some of these other family friendly dinner options. Everyone will be thrilled with these additions to your usual meal plans!
- Vegetarian Mexican Breakfast Casserole
- Taco Chicken Casserole
- 25+ Budget Casserole Recipes for Dinner
- 7 Easy Casserole Recipes
- Green Chile Chicken Casserole
- Breakfast Tater Tot Casserole Recipe
Printable Taco Cornbread Recipe:
- 1 lb cooked ground beef (mine came from the freezer and already had chopped onions and peppers in it)
- 2 teaspoon chopped garlic
- 1 cup frozen corn
- 1 14oz can diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 3/4 cup water
- 1 cup shredded cheese (I used Monterey Jack & Cheddar)
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup canola oil
- 1 cup milk
- Preheat oven to 400 degrees. Prepare a 9x12 baking dish or similar with nonstick spray.
- Add the filling ingredients to a skillet and simmer on stovetop for 15 minutes, stirring often.
- The mixture will thicken as the juice from the tomatoes cooks off.
- Pour the filling into the prepared casserole dish.
- Sprinkle the cheese evenly over the top of the filling.
- In a bowl, prepare the cornbread batter. Spread over the top of the casserole.
- Bake at 400 degrees for 15-20 minutes or until cornbread is cooked through.
- Cut through to the filling to check for doneness.
This cornbread topping is made from scratch. If you prefer, use a boxed cornbread mix instead.
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Amount Per Serving: Calories: 476Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 102mgSodium: 933mgCarbohydrates: 46gFiber: 4gSugar: 10gProtein: 28g