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Taco Corn Bread Casserole Recipe
Taco Corn Bread Casserole Recipe photo by Taste of Home

Taco Corn Bread Casserole Recipe

Read Reviews (18)
4.35 18
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A whole can of chiles adds fire to this corn bread casserole. For less heat, you can use just enough of the can for your taste. — Lisa Paul, Terre Haute, Indiana
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings


  • 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

Nutritional Facts

1-1/2 cups (calculated without lettuce and tomatoes) equals 817 calories, 40 g fat (17 g saturated fat), 183 mg cholesterol, 1,982 mg sodium, 74 g carbohydrate, 4 g fiber, 36 g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Taco Corn Bread Casserole in Taste of Home

Nutritional Facts

1-1/2 cups (calculated without lettuce and tomatoes) equals 817 calories, 40 g fat (17 g saturated fat), 183 mg cholesterol, 1,982 mg sodium, 74 g carbohydrate, 4 g fiber, 36 g protein.

Reviews for Taco Corn Bread Casserole(18)

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Reviewed Apr. 22, 2014

I also cut this recipe in half, and it was good, but I also agree that it was a little dry.

Reviewed Jan. 23, 2014

Very tasty. I made half the recipe and there was plenty for 6. With the meat mixture covering the cornbread, it was hard to tell when it was cooked through. I only cooked the 1/2 recipe for about 35 minutes in a convection oven.

Reviewed Jan. 12, 2014

I halved this recipe and actually forgot to put the second layer of cornbread in, and it was still good. I used spiral Fritos and the ones on top burned, may just add after taking the casserole of out of over, or will try to cover. Will make again with a few adjustments.

Reviewed Oct. 27, 2013

My family felt that the casserole was dry; I used 1/4 less cornbread but it was still dry - not so much that we didn't eat it but I don't think I'll keep it in my "recipe box" to make again as there are so many other delicious recipes to make and eat!

Reviewed Oct. 9, 2013

EXCELLENT!! I cut the recipe in half and it still made around 6 servings. It is very filling. I used tortilla chips instead of corn chips b.c. my family doesn't like corn chips. Great flavor, next time I think I will add refried beans on the very bottom for even for flavor. Yes I would freeze it BUT do not freeze it with the top layer of cheese and chips. Do that when you are baking it to reheat it out of the freezer.

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