Taco Cornbread Casserole Recipe – Quick Delicious Meals

Let’s kick off this flavor-packed journey. Picture this: a colorful plate bursting with Mexican flair. Taco cornbread casserole is a fiesta on your table, and it begs for some equally vibrant companions. You might think about simple sides like a zesty Mexican street corn salad—grilled corn mixed with lime, chili powder, and cheese. 

Or perhaps a refreshing avocado lime salad to cut through the richness of the casserole. If you’re feeling a bit adventurous, whip up some spicy black bean salsa; a perfect accompaniment that brings both flavor and texture.

And don’t forget the drinks! A cool, refreshing margarita or a classic agua fresca complements the dish splendidly. If you’re a non-alcohol drinker, a glass of iced hibiscus tea will elevate the meal, providing a colorful contrast.

Alright, let’s dive into the deliciousness that is taco cornbread casserole!

What is Taco Cornbread Casserole?

At its core, taco cornbread casserole is a comforting fusion of classic cornbread and taco flavors. Imagine ground beef or turkey, seasoned with traditional taco spices, paired with beans, corn, and perhaps a hint of bell pepper or onion, all tucked beneath a golden blanket of cornbread batter. It’s like every taco I loved in college, baked to perfection and served in hearty, shareable slices.

I remember the first time I served this at a gathering. Everyone was curious. They tentatively took their first bite, and then the smiles erupted. “You mean this is taco and cornbread together?” they exclaimed. Yes! It’s a match made in culinary heaven.

How Does It Taste?

Let’s talk about flavor. When you take a forkful of taco cornbread casserole, you’re met with a delightful combination of savory, slightly spicy, and comforting notes. The ground meat is seasoned just right; you’ll taste cumin, chili powder, and perhaps a kick of jalapeño. The beans add a creamy texture while the corn lends a sweet crunch.

Then there’s the cornbread topping. As it bakes, it becomes lightly crispy on the edges while staying moist inside. When you dig in, you get this harmonious blend of flavors and textures that dance on your palate—savory and sweet, crunchy and soft.

Why You’ll Love This Dish

There are many reasons to love taco cornbread casserole, including:

1. Quick Preparation: This dish is easy to assemble and doesn’t require hours in the kitchen.
2. Versatile Ingredients: You can customize it with whatever you have on hand.
3. Makes Great Leftovers: It holds up well in the fridge and reheats beautifully.
4. Family-Friendly: Kids love it. I mean, what’s not to love about a taco in a casserole?
5. Perfectly Filling: It’s hearty enough to serve as a main dish without needing multiple sides.

Now that you’re excited about this dish, let’s take a closer look at what you need to make it.

Ingredients

Here’s what you’ll need for taco cornbread casserole:

For the Taco Filling:

• 1 pound ground beef (or turkey for a lighter option)
• 1 can black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning (or homemade mix)
• ½ cup shredded cheese (optional, for extra cheesiness)

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 1 cup shredded cheese (optional, for extra flavor)

Let’s roll up our sleeves. Here’s how to bring it all together.

Step by Step Directions

Step 1: Prepare the Taco Filling

Start by preheating your oven to 400°F (200°C). In a large skillet over medium heat, add the chopped onion and sauté until softened. This should take about 3-4 minutes. Toss in the minced garlic and continue to cook until fragrant.

Next, add the ground beef and cook until it’s no longer pink. Drain any excess fat from the skillet. Now sprinkle in the taco seasoning, adding the black beans and corn. Mix well and let it simmer for about 5 minutes. This step allows the flavors to meld beautifully. If you’re a cheese lover, stir in some shredded cheese at this point.

Step 2: Make the Cornbread Batter

In a separate bowl, combine the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter. Slowly fold the wet ingredients into the dry ones until just combined. Don’t overmix; lumps are okay.

Step 3: Assemble the Casserole

Spread your taco filling evenly in a greased 9×13-inch baking dish. Pour the cornbread batter over the taco mixture, spreading it out gently to cover. If you like, sprinkle some additional shredded cheese on top.

Step 4: Bake to Perfection

Put the casserole into your preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen, drawing everyone in.

Step 5: Cool and Serve

Once baked, remove it from the oven and let it cool for about 10 minutes. This cooling time helps it set up a bit, making slicing easier. Serve it warm, topped with your favorite garnishes like sour cream, salsa, or sliced jalapeños.

Tips on Making Taco Cornbread Casserole

Here are some practical tips to ensure your casserole turns out perfect every time:

• Customize Your Meats: Use shredded chicken or even chorizo for a different flavor profile.
• Load Up on Veggies: Add bell peppers, zucchini, or even spinach for extra nutrition.
• Use Cornmeal for Sweetness: Adjust the cornbread by adding a bit of sugar for sweetness, enhancing the overall flavor.
• Let It Rest: Allow the casserole to cool slightly before cutting; this helps with clean slices.
• Store Properly: Use an airtight container to keep leftovers fresh for the week.

Nutrition Information

Here’s a rough breakdown of nutrition per serving when making taco cornbread casserole with ground turkey and veggies:

• Calories: 350
• Protein: 20g
• Carbohydrates: 45g
• Fat: 10g
• Fiber: 6g
• Sugar: 3g

This dish brings good fuel while being fun to eat!

How Do You Store Taco Cornbread Casserole?

After enjoying this delicious casserole, you may wonder how to store it. Here’s the scoop:

• Refrigeration: Place leftovers in an airtight container. It will keep well for 3-4 days.
• Freezing: You can also freeze portions. Wrap them in foil or freezer-safe containers. They will last up to three months.
• Reheating: To reheat, place it in the oven at 350°F (175°C) until warmed through. You can also use the microwave if you’re in a hurry, though the texture may not be as good.

What Other Substitutes Can You Use in Taco Cornbread Casserole?

Here are some alternatives to consider:

• Ground Beef Alternative: Ground turkey or tofu can swap for a lighter option or meat-free dish.
• Beans: Use black beans, pinto beans, or chickpeas for different textures and flavors. Chickpeas provide a unique twist.
• Cornbread Mix: Pre-packaged cornbread mix can save time. Just follow the instructions and add taco filling.
• Cheese: For a kick, opt for pepper jack cheese. It brings heat and creaminess.
• Vegetable Protein: Try textured vegetable protein (TVP) for a plant-based option that absorbs flavors well.

These substitutions ensure the casserole fits various dietary preferences.

Conclusion

Taco cornbread casserole isn’t just another recipe; it’s a story of flavor, comfort, and creativity in the kitchen. I’ve enjoyed this dish countless times at family gatherings, and it always feels like a hug from the inside. With various options for customization and the ease of preparation, it stands out as a must-try.

So whether you’re enjoying it at a barbecue or on a chilly evening, you can’t go wrong. 

Get ready to dig into this delightful creation, and let your taste buds celebrate the beautiful marriage of taco seasoning and cornbread. Who knows? This may become a staple in your cooking rotation, just like it did in mine! Happy cooking!

You’ll also like the following recipes!

• Mexican Street Corn Tacos Copycat Recipe
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• Best Cajun Shrimp Tacos Recipe

Taco Cornbread Casserole Recipe – Quick Delicious Meals

Food has this magical ability to bring people together. Whether it’s a cozy family dinner or a lively gathering of friends, the right dish can create memories that linger long after the meal is over. 

Taco cornbread casserole is one such dish. It’s not only hearty and filling, but it’s also a burst of flavors that can bring smiles to anyone's face.

When I first tried my hand at making taco cornbread casserole, I thought, "This is going to be good, but how good?" I was in for a delightful surprise. 

This casserole combines layers of taco-inspired ingredients topped with a fluffy cornbread crust. And here’s the kicker—it’s incredibly easy to prepare.

Let’s explore what truly makes taco cornbread casserole a crowd-pleaser.

Author: Rachel Garland Cuisine: American Courses: Sides

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Intermediate Servings: 8 Calories: 350 kcal Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup unsalted butter, melted and slightly cooled

• 1 cup granulated sugar

• 1 cup packed dark brown sugar

• 4 large eggs

• 1 tablespoon pure vanilla extract

• 1 cup all-purpose flour

• 1 cup unsweetened cocoa powder or Dutch-processed cocoa

• 1 teaspoon kosher salt

• 1 ¼ cups chopped chocolate, divided

• 1 teaspoon espresso powder (optional, for enhancing the chocolate flavor)

• ¹⁄₂ teaspoon cinnamon (for a warm, spiced depth)

• ¹⁄₄ cup chopped walnuts or pecans (optional, for added texture)

Instructions

Step 1: Prepare the Taco Filling

1. Start by preheating your oven to 400°F (200°C). In a large skillet over medium heat, add the chopped onion and sauté until softened. This should take about 3-4 minutes. Toss in the minced garlic and continue to cook until fragrant.

   Next, add the ground beef and cook until it’s no longer pink. Drain any excess fat from the skillet. Now sprinkle in the taco seasoning, adding the black beans and corn. Mix well and let it simmer for about 5 minutes. This step allows the flavors to meld beautifully. If you’re a cheese lover, stir in some shredded cheese at this point.

Step 2: Make the Cornbread Batter

1. In a separate bowl, combine the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, eggs, and melted butter. Slowly fold the wet ingredients into the dry ones until just combined. Don’t overmix; lumps are okay.

Step 3: Assemble the Casserole

1. Spread your taco filling evenly in a greased 9x13-inch baking dish. Pour the cornbread batter over the taco mixture, spreading it out gently to cover. If you like, sprinkle some additional shredded cheese on top.

Step 4: Bake to Perfection

1. Put the casserole into your preheated oven and bake for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted in the center comes out clean. The aroma will fill your kitchen, drawing everyone in.

Step 5: Cool and Serve

1. Once baked, remove it from the oven and let it cool for about 10 minutes. This cooling time helps it set up a bit, making slicing easier. Serve it warm, topped with your favorite garnishes like sour cream, salsa, or sliced jalapeños.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 45g15%

Dietary Fiber 6g24%

Sugars 3g

Protein 20g40%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Customize Your Meats: Use shredded chicken or even chorizo for a different flavor profile.
• Load Up on Veggies: Add bell peppers, zucchini, or even spinach for extra nutrition.
• Use Cornmeal for Sweetness: Adjust the cornbread by adding a bit of sugar for sweetness, enhancing the overall flavor.
• Let It Rest: Allow the casserole to cool slightly before cutting; this helps with clean slices.
• Store Properly: Use an airtight container to keep leftovers fresh for the week.

Keywords: Taco cornbread casserole recipe