• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Recipes
    • Breakfast
    • Lunch & Dinner
    • Desserts & Baking
  • About Me
  • Contact
  • Work with Me
  • Cookbook

Home » Recipes » Casseroles

cornbread taco casserole

April 15, 2020 Leave a Comment

Jump to Recipe - Print Recipe

This Cornbread Taco Casserole is made with simple ingredients like canned vegetables, cornbread mix, and ground beef or turkey. The casserole base is saucy, flavorful, and topped with fluffy cornbread! It’s a quick dinner the whole family will love – and it makes a great freezer meal! 

Cornbread taco casserole in pan with vegetable topping this recipe

This post is sponsored by Ello! All opinions are my own. Thanks for supporting the brands that make Blue Bowl possible!

Here’s what you need to make this casserole:

  • Ground Beef or Turkey
  • Corn (canned, frozen, or fresh)
  • Canned Black Beans 
  • Canned Tomatoes
  • Bell Pepper
  • Onion
  • Cheese
  • Taco seasonings like Chili Powder, Cumin, Paprika, & Garlic Powder
  • Salt + Pepper

This recipe is flexible so you can certainly add or omit things based on your preferences and what you have on hand!

Bowls of beans, corn, peppers, cheese, onions, and other ingredients

This casserole comes together in a flash! First, cook your ground beef, then drain excess grease and set it aside. Next, sauté your onion and bell pepper. Stir the cooked beef (or turkey) back in, and add in the tomatoes. Simmer this for about 10 minutes to keep softening up that bell pepper!

Beef and other ingredients sizzling in pan

Last, stir in the black beans, corn, and cheese. Spray an Ello DuraGlass 8×8 Baking Dish with nonstick spray and spread the casserole mixture into the pan evenly. These containers from Ello are amazing for dishes like this – they have lids that snap on extra securely (so those precious leftovers won’t dry out!), and they’re oven-safe, and freezer-safe! 

Cooked beef and ingredients in pan

Top the casserole with boxed cornbread mix (trust me – it’s SO, SO good!), and bake this up for about 15-20 minutes. 

Cornbread topping on and ready to bake

Top it with whatever assortment of toppers you can find in your fridge! We had some sad, half-eaten veggies in the back of the fridge that I gave new life to by throwing them on top of this casserole, along with a dollop of sour cream. 

Finished cornbread taco casserole with sour cream topping

I know this casserole doesn’t seem fancy, but sometimes that’s just what we need. A simple meal that’s quick, full of flavor, and something the whole family will love! 

Freezer Meal Tips: 

Bonus! This recipe makes a great freezer meal! Since there are just two of us in my home, I made this recipe in an 8×8 pan instead of in a 9×13 pan, since that would’ve made more leftovers than we could eat before getting tired of the recipe – you know how that is! You try to be efficient by cooking one super large batch of something, but then you realize you overdid it and you’re tired of the food but there are still days of leftovers left. My solution to this is making the full batch of the recipe and freezing half for later! So, you can make double this recipe, bake half in an 8×8 pan now, and freeze the second half in an 8×8 pan for later.

When you’re ready to bake it, let it thaw in the fridge overnight, add the cornbread topping, and bake away! The Ello containers are great for freezer meals, since they come with lids that snap on super securely. 

Slice of the casserole on a plate

Happy cooking, everyone! 

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!

Taco Cornbread Casserole

Made with simple ingredients like canned vegetables, cornbread mix, and ground beef or turkey. The casserole base is saucy, flavorful, and topped with fluffy cornbread! It's a quick dinner the whole family will love - and it makes a great freezer meal!
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Main Dish
Servings: 9 servings
Author: Stephanie Simmons

Ingredients

  • 1/2 lb ground beef or ground turkey
  • 1/2 large yellow onion, diced
  • 1/2 a bell pepper, diced
  • 1 TBSP olive oil
  • 1 large clove garlic, minced
  • 1 14.5 ounce can diced tomatoes I like using fire-roasted
  • 1/2 can black beans
  • 1/2 can corn
  • 3/4 cup mexican cheese blend
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 3/4 tsp salt
  • pinch pepper
  • 1 box cornbread mix
  • 1 egg
  • 1/2 cup milk

Instructions

  • Prep: Preheat oven to 400 degrees F. Stir seasonings together in a small bowl.
  • Make the Casserole: Cook ground beef or turkey in skillet, breaking it up as you go, until fully browned. Drain grease and set meat aside on a plate.
    Add olive oil to pan (if the pan is still a bit greasy from the beef go light on the olive oil or omit) and heat over medium heat. Add bell pepper, and onion, and cook for a few minutes, stirring, until onion is transluscent and softened. Add the garlic and cook 2 mins more. Add the beef back to the pan and add half the seasonings along with the canned tomatoes (don't drain them! we want the liquid to make a saucy casserole filling here). Simmer over medium heat for 10 minutes, stirring occasionally.
    Stir in the corn and beans, and simmer 2 minutes more. Add the remaining seasoning and the cheese, and stir to mix everything together. Taste and add more seasoning if desired.
  • Bake: Spray an Ello 8x8 DuraGlass baking dish with nonstick spray and evenly spread the casserole mixture in the pan. Whisk up the cornbread mix, egg, and milk in a bowl and pour over the top of the casserole.
    Bake for 15-20 minutes, until cornbread appears done (it will be lightly golden around the edges).
  • Serve + Store: Enjoy immediately! Top with extra veggies and sour cream, if desired. Store leftovers in the baking dish with the lid on, in the fridge for 4-5 days.
  • Freezer Meal: This recipe makes a great freezer meal! You can double the recipe, and freeze half (without the cornbread topping) in an 8x8 pan for later, while cooking the rest in another 8x8 pan for now. You could also make a double batch and freeze the whole thing in a 9x13 pan for later.
    When ready to cook, let thaw in the fridge overnight, top with the cornbread topping, and bake as directed above! The Ello DuraGlass bakeware is completely freezer and oven safe!
The One-Bowl Baker

Order my new book:

The One-Bowl Baker

today!

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order Now:

Walmart // Amazon // Barnes & Noble // Target // Booksamillion // Bookshop // Indie Bound // Book Depository

Get the Bonus e-Book!

Share8
Pin166
Tweet
Share
174 Shares

More Casseroles

  • skillet cinnamon roll bake
  • homemade green bean casserole
  • mom’s easy homemade lasagna
  • baked butternut squash mac and cheese

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

Learn more

Order my new book

One-Bowl recipes for incredible cookies, brownies, cakes, and breads made easy enough for anyone to bake!

Order now

Reader Faves

A stack of fudgy brownies with crackly tops and a dusting of powdered sugar.

best-ever 5 ingredient brownies

A straight on view of a slice of banana cake topped with maple cream cheese frosting.

gluten-free banana cake with maple cream cheese frosting

creamy chicken wild rice soup

Monster cookies on a light surface, with a bowl of peanut butter and glasses of milk.

bakery-style monster cookies

maple bacon cupcakes with brown butter frosting and candied bacon

perfect breakfast quiche

Seasonal Picks

White chocolate drizzled lemon blueberry sugar cookies on a blue surface.

blueberry lemon thumbprint cookies

A close-up of a stack of french toast topped with whipped cream, berries, and maple syrup.

restaurant-level stuffed french toast

Yellow birthday cupcakes with chocolate frosting and rainbow sprinkles with lit birthday candles.

birthday cupcakes with malted chocolate frosting

A stack of broken open cookies, showing their gooey insides with chocolate puddles.

jumbo bakery-style chocolate chip cookies

A close-up of slices of nutella tart topped with whipped cream.

no-bake nutella tart

A slice of Black Forest Pie on a plate, with a fork and fresh cherries scattered around

no bake black forest pie

Subscribe for recipes

Footer

  • Privacy Policy
Blog Meets Brand

© 2023 Blue Bowl Recipes. All Rights Reserved.