- 2 pounds ground beef
- 2 envelopes taco seasoning
- 2 cans (14-1/2 ounces each) diced tomatoes, drained
- 1 cup water
- 1 cup cooked rice
- 1 can (4 ounces) chopped green chilies
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 cup (8 ounces) sour cream
- 2 cups corn chips
- 2 cups (8 ounces) shredded Mexican or cheddar cheese, divided
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Shredded lettuce and chopped tomatoes, optional
- Preheat oven to 400°. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through, stirring occasionally.
- Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13x9-in. baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips.
- Bake, uncovered, 55-60 minutes or until cornbread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes. Yield: 8 servings.
Reviews for Taco Corn Bread Casserole
"Not a fan. Too much corn bread. Tasted better with addition of salsa, but still not great."
"It's unusual so I Iike that, but it takes time to do all the steps and reheated as leftovers it's not as good. Also, the cornbread got a little too brown at that baking time.."
"I used everyone else's suggestions and they were right on! Less cornbread, more sauce.. Was very good! And water4chocolate must be a stay at home mom! Way too much time on your hands analyzing the math on star reviews... It's not an exact science I'm sure it's guesstimating tool we use... More stars the more likely I am anyway, to try the recipe.. Don't over think things.."
"Too dry! I might try it again and leave out rice, one corn bread mix and add a tomato sauce."
"Made 1/2 recipe in a glass 8x8 dish. Used hot & spicy taco seasoning and subbed 1 can Rotel for the tomatoes/green chilies, baked 35 minutes. No issues with dryness but next time I might reduce the oven temp if using a glass dish, it browned too fast on the top and when I moved it to a low rack the bottom crust got pretty brown. We did not care. We loved this!"
"Very dry! Next time I would not add the rice nor drain the tomatoes. I would only use corn bread on the bottom instead of a second layer and add a layer of taco sauce. I like it enough to try it again!"
"My husband and I have eaten a lot of Mexican food and this casserole ranks as one of the best we have had. The recipe makes a large amount so we shared with our adult children. They loved it. I had chopped tomatoes & onions as well as shredded lettuce and taco sauce on the table to garnish each serving. Delicious!"
"I am a long-time subscriber of TOT and have made this dish several times since it was first published. It's an easy, hearty dish and well liked by my family. I have hungry teenagers to feed. The only thing I do differently is wait to add the remaining corn chips at the very end with the cheese during the last few minutes of baking. To six9sixty3 and all the rest of you who are actually not reviewing the recipe because you haven't made it and are only spouting your personal opinion, if you don't like the recipe, move on and find a healthy recipe site that suits your tastes. You haven't reviewed anything and if your recipe is so good, submit it properly with all the nutritional information and let others give you an honest review. I appreciate reviewers who DO make the recipe as close as they can to how it is originally written and give honest feedback for everyone else's consideration."
"Everyone in our house loved this, no leftovers. I am glad to have something that can go in the oven while I catch up on the day."
"No way it takes 15 minutes to prepare. More like 30.It is tasty and VERY filling with a double dose of cornbread.I think it can stand very well without the layer of sour cream or the middle layer of cheese."