Cornbread Taco Bake

Cornbread Taco Bake

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Janet Anthony


This recipe comes from the AMERICAN PROFILE HOMETOWN Cookbook that I received at our cookbook exchange last month.


★★★★★ 2 votes

20 Min


  • 1 lb
    ground beef
  • 1 pkg
    taco seasoning (1 1/4 ounces)
  • 1/2 c
  • 1 can(s)
    whole kernel corn, drained (12 ounces)
  • 1/2 c
    chopped green pepper
  • 1 can(s)
    tomato sauce (8 ounce)
  • 1 pkg
    corn muffin mix (8 1/2 ounce)
  • 1 can(s)
    fried onions, divided
  • 1/3 c
    cheese, shredded

How to Make Cornbread Taco Bake


  1. Brown the beef and drain.
  2. Stir in the taco sauce, water,corn, pepper, and tomato sauce.
  3. Pour into a 12 x 7 inch glass dish or a 2-quart casserole dish.
  4. In a bowl, mix the corn muffin mix according to the package directions. Then stir in half the onions.
  5. Spoon the corn muffin mixture around the outer edge of the casserole.
  6. Bake at 400 degrees, uncovered for 20 minutes.
  7. Remove from the oven and sprinkle the cheese and remaining onions on the corn muffin topping. Bake 2 - 3 minutes more.

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