This is definitely a winning recipe if you love hearty dishes with plenty of south of the border ingredients in every bite. This casserole is made with ground beef, rice, chilies, cornbread mix, corn, cheese, and more, to offer plenty of amazing Mexican flavor appeal.
Using a cornbread mix or cornbread muffin mix (the Jiffy brand is always delicious) means saving time making your own. You can make this casserole as mild or as spicy as you wish by varying the amount of chilies and/or using different kinds.
Another handy shortcut in this recipe is the use of taco seasoning as this means you don’t have to weigh or measure out a pinch of this or a teaspoon of that. Despite the shortcuts, this taco cornbread casserole comes out delicious and brimming with fantastic flavors.
Why You’ll Love the Recipe
This wonderful taco cornbread casserole brings together all your favorite taco components plus cornbread in one dish. It’s a very flavorful recipe which is hearty, satisfying and truly tasty.
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How to Serve It
Enjoy this taco cornbread casserole hot with your favorite toppings and sides.
Can You Make It Ahead?
Yes, you can prepare it in advance and bake it later if you want.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
You can use any kind of shredded cheese you want and also swap the ground beef for pork or turkey.
Taco Cornbread Casserole Recipe
Ingredients
- 2 pounds ground beef
- 2x 14½- ounce cans diced tomatoes drained
- 2 envelopes taco seasoning
- 1 cup cooked white rice
- 1 cup water
- 2x 8½ ounce packages cornbread mix
- 1 cup sour cream
- 8¾- ounce can corn drained
- 2 cups corn chips
- 4- ounce can chopped green chilies
- 2¼- ounce can sliced olives drained
- 2 cups shredded cheddar or mozzarella cheese
- Shredded lettuce chopped red onion and chopped tomatoes, to serve (optional)
Instructions
- Preheat the oven to 400°F.
- Cook the beef in a large skillet for 8 to 10 minutes or until completely browned.
- Drain off the excess grease and the stir in the taco seasonings, tomatoes, water, green chilies, and rice.
- Follow the instructions on the package to make the cornbread and stir in the corn.
- Pour half of the cornbread batter into a greased 9 x 13-inch baking dish.
- Add half the meat mixture, all the sour cream, half the chips, and a cup of cheese.
- Top with the rest of the cornbread batter and then the meat and the olives.
- Bake uncovered for 55 minutes or until the cornbread is cooked.
- Sprinkle the rest of the corn chips on top and then the rest of the cheese.
- Bake for another few minutes until the cheese has melted.
- Serve hot, adding lettuce, red onion and tomatoes, if liked.
- Enjoy!
