Show Subscription Form






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

Taco Corn Bread Casserole Recipe

Read Reviews
4 31
Publisher Photo
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

Ingredients

  • 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, 1982 mg sodium, 74 g carbohydrate, 4 g fiber, 36 g protein.

Directions

  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 June/July 2013

Reviews for Taco Corn Bread Casserole

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (11)
3 Star
 (4)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 3, 2016

"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.."

MY REVIEW
Reviewed Mar. 23, 2016

"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.."

MY REVIEW
Reviewed May. 4, 2015

"Too dry! I might try it again and leave out rice, one corn bread mix and add a tomato sauce."

MY REVIEW
Reviewed Mar. 28, 2015

"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!"

MY REVIEW
Reviewed Feb. 26, 2015

"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!"

Loading Image