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Taco Corn Bread Squares

 Taco Corn Bread Squares
Corn bread makes a delicious crust for this hearty meal from Denise Hughes of Waynesville, Missouri. "I cut it into bite-size squares so it's less messy to eat," she shares. "My family loves it!"
4-6 ServingsPrep: 10 min. Bake: 35 min.


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 egg
  • 1/3 cup milk
  • 2-1/2 cups cooked Taco-Seasoned Meat
  • 1 can (16 ounces) refried beans
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1/4 cup chopped onion
  • 1 medium tomato, chopped
  • 1 cup shredded lettuce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • In a large bowl, combine the corn bread mix, egg and milk until
  • blended. Spread into a greased 9-in. square baking dish.
  • Bake at 350° for 15 minutes. Combine taco meat and beans; spread
  • over corn bread. Combine sour cream, 1 cup cheese and onion; spread
  • over meat mixture.
  • Bake for 20-25 minutes longer or until heated through and cheese is
  • melted. Sprinkle with the tomato, lettuce, olives and remaining
  • cheese. Yield: 4-6 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red

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Taco Corn Bread Squares (continued)

Wine (continued)