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Taco Cornbread Casserole

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
  • Total Time
    Prep: 25 min. Bake: 1 hour
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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
1-1/2 cups: 817 calories, 40g fat (17g saturated fat), 183mg cholesterol, 1982mg sodium, 74g carbohydrate (20g sugars, 4g fiber), 36g protein.

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Reviews

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Average Rating:
  • Felicia
    Jun 6, 2020

    Hi good afternoon I saw this recipe and wanted to try it I just made it smells great tastes great and decorate very pretty as for the bake time since all the ingredients were pre cooked except for the corn bread following the directions on the box and everything will come out perfect thanks for sharing this recipe I will be making this again in the near future thumbs up for me

  • Mike FuDude
    Mar 25, 2020

    If you're gonna cook this I'd use the temp provided by your cornbread package because following the 400 degrees listed in this recipe equals a burnt top and bottom and undercooked middle. I even set my timer for 5 minutes earlier then the lowest suggested time and it was still burnt to hell. I knew I should've listened to my instinct that 400 was too high for something like this.

  • Butcher2boy
    Mar 13, 2020

    , I omitted the rice and substituted black beans and split this recipe in half except for the taco seasonings. Added sliced black olives and used the cornbread recipe on the Allbers Cornmeal box. I found the dish very dry and wondering if the tomatoes, chilies and olives weren't drained. We didn't see any benefit by baking the corn chips, I;m thinking just to serve on top when the casserole is done. For us, the flavor was there, just dry. VFE

  • Beverly
    Feb 26, 2020

    Way to much corn bread and way to dry . None of us liked it very much. Will not be making it again unless changed substantially.

  • Lisa Paul
    Feb 21, 2020

    I wanted to update this recipe with a couple of clarifications. The recipe should say diced tomatoes, UNDRAINED, not drained. Also, it should say to use tortilla chips, not corn chips. Thank you.

  • GdmaMarilyn
    Sep 4, 2019

    It was very dry. If I make it again maybecutdown on the amount of corn muffin mix.

  • jmount
    Jul 31, 2019

    We really like this — the sour cr seems to add a lot of flavor and tenderness. Didn’t mind the amt of cornbread. It looked like it was going to overflow my Pyrex 9 x 13 pan but didn’t. Will make it again!

  • ladyhagan
    May 6, 2019

    This is a keeper recipe, my hubby and daughters family were delighted with dinner as a surprise. It was a little dry,so next time I will change up the cornbread with less of it, or more sauce. Flavor was so good that I'll be making this again.

  • Lynn Mitchell
    May 4, 2019

    Way to much cornbread

  • Diane
    May 3, 2019

    No comment left