Taco Cornbread Casserole is a one-pan Tex-Mex meal combining a moist cornbread base with seasoned ground beef, red enchilada sauce, and melted cheese. It delivers complete-meal comfort in under 45 minutes with minimal cleanup.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven to 400°F (200°C).
In a large bowl, combine the cornbread muffin mix, egg, sour cream, and creamed corn. Mix until just combined.
Pour the cornbread batter into a greased 10-inch cast iron skillet or a similar-sized baking dish and spread evenly.
Bake for 20 minutes, or until the cornbread is set and lightly golden.
While the cornbread is baking, heat olive oil in a large skillet over medium-high heat. Add the diced bell pepper and onion and sauté until softened, about 5 minutes.
Add the ground beef to the skillet with the vegetables. Cook until browned, breaking it up with a spoon. Drain off any excess grease.
Stir in the taco seasoning packet and prepare according to the packet's directions (usually involves adding a small amount of water).
Once the cornbread is done, remove it from the oven. Use a fork to poke holes all over the surface.
Pour the can of enchilada sauce evenly over the cornbread.
Spoon the cooked ground beef mixture over the enchilada sauce and spread it into an even layer.
Top with the shredded cheese.
Cover the skillet with aluminum foil and bake for another 20 minutes at 400°F, until the cheese is melted and bubbly.
Remove from the oven, top with diced tomatoes if desired, and let it rest for a few minutes before serving.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 15–20 minutes until heated through, or microwave individual portions for 1–2 minutes.
9×13-inch baking dish · large skillet
Yes. Assemble the casserole (uncooked) up to 24 hours ahead, cover, and refrigerate. Add 5–10 minutes to baking time if baking from cold.
You can use homemade cornbread batter or a cornbread mix from another brand. Avoid using regular bread mix, as it won't yield the same texture.
Use Greek yogurt or Mexican crema as a 1:1 swap. Both add moisture and tang without changing the bake time.
The top should be golden brown and a toothpick inserted into the cornbread (not the beef layer) should come out clean, typically 30–35 minutes at 400°F.
Yes. Cool completely, wrap tightly in foil or transfer to an airtight container, and freeze up to 3 months. Reheat covered at 350°F for 20–25 minutes until warm.
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