Cornbread Taco Bake Recipe

No Photo

Have you made this?

 Share your own photo!

Cornbread Taco Bake

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


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