Best Taco Cornbread Casserole Recipes

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TACO CORNBREAD CASSEROLE



Taco Cornbread Casserole image

A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste. -Lisa Paul, Terre Haute, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 13

2 pounds ground beef
2 envelopes taco seasoning
2 cans (14-1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chiles
2 packages (8-1/2 ounces each) cornbread/muffin mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup sour cream
2 cups corn chips
2 cups shredded Mexican cheese blend or cheddar cheese, divided
1 can (2-1/4 ounces) sliced ripe olives, drained
Optional: Shredded lettuce, chopped tomatoes and chopped red onion

Steps:

  • Preheat oven to 400°. In a Dutch oven, cook beef over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chiles; heat through, stirring occasionally., Meanwhile, prepare cornbread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips., Bake, uncovered, until cornbread is cooked through, 55-60 minutes. Sprinkle with remaining cheese; bake until melted, 3-5 minutes longer. If desired, serve with lettuce, tomatoes and red onion.

Nutrition Facts : Calories 817 calories, Fat 40g fat (17g saturated fat), Cholesterol 183mg cholesterol, Sodium 1982mg sodium, Carbohydrate 74g carbohydrate (20g sugars, Fiber 4g fiber), Protein 36g protein.

TACO CASSEROLE WITH CORNBREAD TOPPING



Taco Casserole With Cornbread Topping image

Yummy Mexican-inspired casserole. The meat mixture can be made ahead, so that, after work all all you have to do it put it in the dish, mix up the cornbread topping and bake!

Provided by BlueRidgeMama

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 (3/4 ounce) envelope taco seasoning
1 (15 ounce) can tomato sauce
1 cup frozen corn
4 ounces cheddar cheese, shredded
1 cup cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon lemon juice
1 cup milk
1 tablespoon melted butter

Steps:

  • Brown ground beef and drain. Return to skillet, add onions & peppers and cook until vegetables are soft.
  • Add corn, tomato sauce, corn and taco seasoning. Mix well and cook, over med about 15 minutes to reduce liquid.
  • Spoon into baking dish and top with cheese.
  • Mix cornmeal, flour baking powder and salt together in mixing bowl. Add egg and milk and then add butter and blend. Pour over meat mixture.
  • Bake for 25 minutes at 375°F.

TACO CASSEROLE WITH ONION-CORNBREAD & CHEESE TOPPING



Taco Casserole With Onion-Cornbread & Cheese Topping image

Easy Mexican Taco Casserole Dish... uses Jiffy cornbread mix and French's Fried Onions... Pretty easy to make & very tasty!

Provided by BlondieItaliana

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb ground beef, cooked and drained
1 (8 ounce) can tomato sauce (1 cup)
1 (7 ounce) can ortega diced green chilies
1 cup frozen corn kernels, thawed
1/2 cup chopped onion
1 (1 1/4 ounce) package ortega taco seasoning mix
1 (8 1/2 ounce) package Jiffy cornbread mix
1 (2 7/8 ounce) can French-fried onions, divided
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 400°F Grease 2 1/2-quart baking dish.
  • Combine beef, tomato sauce, chiles, corn, onion and taco seasoning in medium bowl; mix well.
  • Transfer to prepared baking dish.
  • Prepare cornbread mix according to package directions, adding 1/2 of french fried onions. Drop by spoonfuls on top of beef mixture.
  • Bake uncovered for 20 to 25 minutes or until cornbread is cooked through.
  • Sprinkle remaining french fried onions and cheese over casserole and continue baking, uncovered, for 5 minutes or until cheese is melted and onions are golden brown.

Nutrition Facts : Calories 437.8, Fat 21.3, SaturatedFat 8.7, Cholesterol 67, Sodium 1175.9, Carbohydrate 40, Fiber 4.4, Sugar 3.3, Protein 22.2

TACO CORNBREAD CASSEROLE RECIPE - (3.9/5)



Taco Cornbread Casserole Recipe - (3.9/5) image

Provided by margiekyle

Number Of Ingredients 7

1 (8.5-ounce) package corn bread/muffin mix
3 cups cooked taco seasoned meat
1 cup light sour cream
1 cup colby jack, cheddar, or Mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce

Steps:

  • In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8x8-inch pan sprayed with cooking spray. Bake in a preheated 350°F oven for 20 minutes. Remove cornbread from oven and spread meat over cornbread. Combine sour cream, 3/4 cup cheese, and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce, and remaining 1/4 cup of cheese.

MOTHER'S DAY CORNBREAD TACO CASSEROLE



Mother's Day Cornbread Taco Casserole image

I wanted to make this a lighter meal, so I used lean ground turkey instead of beef as is customary. I made this one gluten and dairy free, so those with allergies can enjoy it too.

Provided by Jo Zimny

Categories     Casseroles

Time 1h

Number Of Ingredients 9

1-20 oz. pkg bob's red mill gluten free cornbread mix
1 Tbsp coconut oil
1 lb ground turkey
2 Tbsp taco seasoning mix
2 Tbsp worcestershire sauce
1/2 c canned tomato puree
2 pinch saffron
1/2-10 oz. bag, frozen sweet corn, thawed
1-2 c shredded cheese

Steps:

  • 1. Grease a 9x9" square oven safe casserole dish. Prepare your meat mixture first. Fry up the meat in the coconut oil until the pink is just gone, then add the Worcestershire sauce and taco seasoning. Add the tomato and saffron and corn. Saute for about 5 more minutes on med. low. Cool down.
  • 2. Once the meat has completely cooled, make the cornbread mix according to the package directions. I used non-sweetened almond milk as opposed to dairy in the cornbread.
  • 3. Pour 1/2 the cornbread batter into the greased casserole dish. Top with the turkey mixture, add the grated cheese, then pour the remaining cornbread batter on top of the cheese, smooth it gently.
  • 4. Bake at 350'F for 30 minutes until golden on the top. Cool on a wire wrack and cut into squares. Serve with a nice green salad or other vegetables on the side.
  • 5. Enjoy and Happy Mother's Day!

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