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Taco Cornbread Squares

Cornbread 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!"
  • Total Time
    Prep: 10 min. Bake: 35 min.
  • Makes
    6 servings


  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 1 large egg
  • 1/3 cup milk
  • 2-1/2 cups cooked Taco-Seasoned Meat
  • 1 can (16 ounces) refried beans
  • 1 cup 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 cornbread 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 cornbread. 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.
Nutrition Facts
1 piece: 630 calories, 33g fat (15g saturated fat), 105mg cholesterol, 1506mg sodium, 53g carbohydrate (13g sugars, 7g fiber), 30g protein.

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