Cornbread Taco Bake

Cornbread Taco Bake Recipe

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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


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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


  • 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.

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