The whole family is going to love this delicious south-of-the-border-inspired casserole. Try it for Taco Tuesdays or any other time, since it’s always delicious and ideal for dinner. It’s a layered casserole rather than a blended dish, so you can taste each layer individually when you serve it.
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The base is cornbread and this is sturdy enough to hold the layers on top. Or you can have the cornbread layer on the top, as you prefer. Either way is good.
Along with the meat the casserole features onion, garlic, bell pepper, and corn, for color, flavor and nutrients. Salsa, cheese and spices also go into the mix. The cornbread is quick and easy to make and doesn’t require yeast or rising time or anything. For that you need cornmeal, milk, eggs, and baking soda.
All in all, this is a well-flavored dish that’s simple to prepare and offers plenty of delicious flavor.
Why You’ll Love the Recipe
This casserole is easy to make and teams all your favorite taco flavors with cornbread for a twist on the classic dishes.
How to Serve It:
Enjoy this casserole hot, with sides like refried beans and Mexican rice perhaps.
- Lean ground beef
- Red bell pepper
- Minced garlic cloves
- Olive oil
- Chili powder
- Cayenne pepper
- Frozen corn
- Mexican shredded cheese
- Salt and black pepper, to taste
For the Cornbread:
- Baking soda
How to make Cornbread Taco Casserole:
Preheat the oven to 425°F.
Heat the oil in a skillet and add the onion and bell pepper.
Sauté until tender, then add the beef and spices.
Cook for about 8 minutes or until the beef is browned.
Stir in the corn.
Drain out any excess grease.
Add about ¼ of the cheese.
Pour the meat mixture into a greased 13 x 9-inch baking dish.
Spoon a layer of salsa on top.
Mix the baking soda, salt and cornmeal.
Mix in the eggs and milk.
Pour the cornmeal mixture on top of the salsa layer.
Sprinkle the rest of the cheese on top.
Bake for 30 minutes or until the top is golden brown.
It’s always worth learning a new casserole recipe, as casseroles are so versatile, easy and filling. This one is full of Mexican flavors and the cornbread, beef and other ingredients are so good together.
Cornbread Taco Casserole
- 1 pound lean ground beef
- 1 diced small onion
- ½ diced red bell pepper
- 1 cup salsa
- 2 minced garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ½ cup frozen corn
- 1½ cups Mexican shredded cheese
- Salt and black pepper to taste
For the Cornbread:
- 1 cup yellow or white cornmeal
- ¾ teaspoon salt
- 2 beaten eggs
- ½ teaspoon baking soda
- 1 cup milk
- Preheat the oven to 425°F.
- Heat the oil in a skillet and add the onion and bell pepper.
- Sauté until tender, then add the beef and spices.
- Cook for about 8 minutes or until the beef is browned.
- Stir in the corn.
- Drain out any excess grease.
- Add about ¼ of the cheese.
- Pour the meat mixture into a greased 13 x 9-inch baking dish.
- Spoon a layer of salsa on top.
- Mix the baking soda, salt and cornmeal.
- Mix in the eggs and milk.
- Pour the cornmeal mixture on top of the salsa layer.
- Sprinkle the rest of the cheese on top.
- Bake for 30 minutes or until the top is golden brown.
Can You Make It Ahead?
Yes you can. Prep and assemble it, and then just keep it wrapped in the refrigerator until you’re ready to bake and eat.
Leftovers will keep for up to 3 days in a covered container in the fridge.
Variations and Substitutions:
Use chicken in place of the beef if that’s your preference. Another option for this cornbread casserole is making it in the crockpot. Spray the slow cooker then add the ingredients and cook on low for about 5 hours.