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Taco Corn Bread Casserole Recipe

Taco Corn Bread Casserole Recipe

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 YIELD: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

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.

Nutritional Facts

1-1/2 cups (calculated without lettuce and tomatoes): 817 calories, 40g fat (17g saturated fat), 183mg cholesterol, 1982mg sodium, 74g carbohydrate (20g sugars, 4g fiber), 36g protein .

Reviews for Taco Corn Bread Casserole

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MY REVIEW
mebaumert
Reviewed Aug. 17, 2016

"Not a fan. Too much corn bread. Tasted better with addition of salsa, but still not great."

MY REVIEW
jogab
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
Rntina74
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
Karen57
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
dzm388
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
MamaV8
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!"

MY REVIEW
CJollief
Reviewed Jan. 18, 2015

"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!"

MY REVIEW
Ozarkagirl
Reviewed Jan. 18, 2015

"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."

MY REVIEW
Bluviolets
Reviewed Jan. 18, 2015

"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."

MY REVIEW
Ironwill
Reviewed Jan. 17, 2015

"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."

MY REVIEW
cooker69
Reviewed Jan. 17, 2015

"to six9sixty3, what are the fat, carbs, sodium and calories you came up with in the reduced and more healthy recipe? I cant try this until I have the nutrition on it, but It sounds like a good basic recipe. thanks for the info"

MY REVIEW
six9sixty3
Reviewed Jan. 17, 2015

"This recipe sounded delicious but it is very unhealthy, so I made some adjustments. Here's what I did: Used 90% lean ground turkey, reduced sodium taco seasoning, low sodium diced tomatoes, no salt added Whole Kernel Corn, reduced fat sour cream, reduced fat cheese, omitted the rice (to cut out some carbs), omitted olives (don't like), 1 teaspoon green chilies (don't do spicy), cut corn chips to about 1/4 cup (put only on top) and added Garlic & Herb Seasoning Blend to taste (has no salt in it). These are the only changes I made to the recipe. My guests loved it! They were surprised at how healthy it was. I cut the fat, carbs, sodium and the calories and still had a delicious meal."

MY REVIEW
Water4Chocolate
Reviewed Jan. 17, 2015

"This is a review of the "star rating" : After noticing many recipes that have close to 1/2 of ratings below 5 stars but having a full or partial 5 stars filled out in the advertisement, I decided to do some math: This recipe had 19 reviews with a total of 95 stars or points possible. The total points (stars) added to 82 for this recipe (PRIOR to my 4 star rating ). Doing the math (82 is what percent of 95?) resulted in 86.3 %, which is in the 4 star category if 90-100 points=5 stars, 80-89=4 stars, and so on. Perhaps it's not that big of a deal, but it is deceptive. hope I didn't offend anyone--it was not my intention.

(I entered a 4 star rating in order to submit--since I have only made a recipe very similar to this with changes suggested by many of the reviewers)."

MY REVIEW
desmma15
Reviewed Jan. 17, 2015

"It sounds delicious, but the amount of calories, sodium, and fat are real turn-offs, so I opted not to make it."

MY REVIEW
bernerlover
Reviewed May. 30, 2014

"this was really good, though I halved it and only added a small amount of the green chili's. very tasty"

MY REVIEW
dschultz01
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."

MY REVIEW
NancyHanks
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."

MY REVIEW
jtermont
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."

MY REVIEW
snwilliamson@earthlink.net
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!"

MY REVIEW
Angel182009
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."

MY REVIEW
ndlarson
Reviewed Oct. 3, 2013

"I love this casserole! Would it be a good one for a freezer meal?"

MY REVIEW
sblevins812
Reviewed Aug. 31, 2013

"I enjoyed this recipe. I did make a few changes though. I added onions as well i used less corn bread."

MY REVIEW
lenfinger
Reviewed Aug. 12, 2013

"Sorry, tried to rate this recipe when I wrote my review, but couldn't see/click on the stars in IE10 (which, BTW, I am completely disgusted with). Browsed to this page in Google Chrome--now I am seeing stars! :)"

MY REVIEW
lenfinger
Reviewed Aug. 12, 2013

"Made this recipe for dinner tonight; it was a hit! You can't love corn the way my husband and I do and not think this casserole is great. Reminds me of a Mexican lasagna, substituting layers of cornbread for noodles. Not nearly spicy enough for us--I'm from the desert Southwest, I grew up eating spicy Mexican food--so I used Del Monte diced tomatoes with chipotle, and sprinkled Cholula hot sauce on my serving. I made it with 93/7 lean ground beef, but I saw someone else used turkey, and I'll bet that would be yummy too. I particularly loved the layers of corn chips--I was a "Frito Bandito" when I was a kid--gave me an excuse to buy Fritos! :)"

MY REVIEW
danielleylee
Reviewed Jul. 22, 2013

"Very good casserole, my mom made one very similar when I was going up. This one has a lot of different textures with the corn bread and with the corn chips. Very hearty, my husband describes it as "loaded nachos in a casserole". This would be good for a football game party. I did use 93% fat reduced ground beef, reduced fat cheese, and light sour cream so if you choose wisely you can reduce some of the unnecessary calories. Plus I added some fiber with incorporating brown rice."

MY REVIEW
danielleylee
Reviewed Jul. 22, 2013

"Very good casserole, my mom made one very similar when I was going up. This one has a lot of different textures with the corn bread and with the corn chips. Very hearty, my husband describes it as "loaded nachos in a casserole". This would be good for a football game party. I did use 93% fat reduced ground beef, reduced fat cheese, and light sour cream so if you choose wisely you can reduce some of the unnecessary calories. Plus I added some fiber with incorporating brown rice."

MY REVIEW
anitamm
Reviewed Jul. 15, 2013

"It was really good, but I substituted salsa for 1/2 of the tomatoes. We like spicy!"

MY REVIEW
jenniferp83352
Reviewed Jul. 9, 2013

"I added black beans to the ground beef mixture, and it was great! My family LOVED it!"

MY REVIEW
missmarley
Reviewed Jun. 17, 2013

"Flavor was good, to dry."

MY REVIEW
jennycrocker
Reviewed Jun. 13, 2013

"I made this tonight for dinner. It was a good recipe, easy to follow. I usually make an extra pound of taco meat to keep in the freezer for quick meals, so that made this even easier to throw together, and something I will probably go to in the future, with some alterations. The only changes that I made, were to halve the recipe, used the full amount of cheese the original recipe calls for, and I used a can of rotel, instead of separate cans of tomatoes and chilies. I would add another can of rotel next time, or even salsa as I read in another review. I would reduce the corn bread by half, and only use on the bottom layer. For me, it was more like a yummy side of corn bread, rather than a meal in one casserole. To make it a main course, I would also add a layer of refried beans. I would use the whole 2 cups of fritos called for in the original recipe, in the halved recipe, omit the middle layer and put all the fritos on top, for the last 5 minutes of baking, when the top layer of cheese goes on. I did sprinkle with green onions and topped with a little nacho cheese sauce, and we enjoyed that. This recipe is versatile and can easily be altered to fit many tastes."

MY REVIEW
Feen
Reviewed Jun. 12, 2013

"Very good. A meaty, hearty casserole and the recipe could easily be halved. I liked the sweetness of the cornbread against the savory meat flavors. I used half ground beef, half ground turkey and it was fine. A bit dry, so I did add some salsa to my serving and shredded lettuce and it was very good."

MY REVIEW
KathyMack
Reviewed Jun. 9, 2013

"Made this for potluck today. Everybody loved it and a few asked for the recipe."

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