Corn Bread Taco Bake
A hearty and flavorful casserole combining seasoned ground beef, corn, peppers, and a cheesy corn muffin topping. Perfect for family dinners or casual gatherings, this dish offers a satisfying blend of Tex-Mex flavors with a crispy, cheesy crust that everyone will enjoy.
Ingredients
Instructions
- Brown and strain the ground beef.
- Stir in taco seasoning, water, drained corn, chopped green pepper, and tomato sauce.
- Pour the mixture into an 8 x 12-inch baking dish.
- Prepare the corn muffin mix according to package directions, adding 1/2 can of French fried onions.
- Spoon the corn muffin batter around the outer edges of the casserole, leaving the center exposed.
- Bake uncovered at 400°F (200°C) for 20 minutes.
- Sprinkle shredded Cheddar cheese and remaining French fried onions on top.
- Bake for an additional 2 to 3 minutes until cheese is melted and onions are crispy.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños to the beef mixture. If you prefer a vegetarian version, swap the ground beef for black beans or lentils. You can also use a different cheese, such as pepper jack, for added flavor. Be sure to drain the corn well to avoid excess moisture in your bake.
Serving Suggestions
This Corn Bread Taco Bake is delicious on its own but can be served with a side of sour cream, guacamole, or a fresh green salad for a complete meal. For a fun twist, pair it with a refreshing Mexican-style drink or serve alongside chips and salsa. It also pairs beautifully with Mackenzie'S Mexican Surprise.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Taco Bake contains roughly 972 calories, with 37g protein, 78g carbohydrates, and 55g fat. It is an excellent source of protein (74% of the Daily Value), calcium (66% of the Daily Value), and vitamin A (45% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2917mg per serving (127% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the beef mixture and corn muffin batter a day in advance. Store them separately in the refrigerator and assemble just before baking. This allows the flavors to meld, making your bake even more delicious when cooked.
What can I use instead of taco seasoning?
If you don't have taco seasoning on hand, you can create your own blend using chili powder, cumin, garlic powder, onion powder, and paprika. This homemade blend can be adjusted to your taste preferences and is a great way to customize the flavor of your dish.
Is it possible to freeze this dish?
Yes, this Corn Bread Taco Bake can be frozen before or after baking. If freezing before baking, cover tightly and store for up to 2 months. To bake, thaw in the refrigerator overnight and then bake as directed. If already baked, reheat directly from the freezer, adding a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).