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Taco Corn Bread Casserole

 Taco Corn Bread Casserole
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
8 ServingsPrep: 15 min. Bake: 1 hour


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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,

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Taco Corn Bread Casserole (continued)

Directions (continued)

  • 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.
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.