Fiesta Cornbread Taco Bake

Name: Fiesta Cornbread Taco Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 packet taco seasoning (1 oz); 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn kernels; 1 (8 oz) box cornbread mix; 2/3 cup milk; 1 large egg; 1 1/2 cups shredded cheddar cheese; 1/2 cup salsa; 2 tablespoons vegetable oil

Byhamza November 7, 2025

Hey there! So, let me tell you about the time I first stumbled upon this Fiesta Cornbread Taco Bake. It was one of those days where I opened the pantry and fridge, stared for a good five minutes, and thought, ‘What in the world am I going to make tonight?’ Then, like a culinary lightbulb moment, this idea hit me—taco meets cornbread. I mean, who doesn’t love tacos and cornbread? My family devoured it, and now it’s become a regular in my chaos-induced cooking repertoire. Plus, it’s got that whole fiesta vibe going on, which makes it feel more exciting than it probably is!

Why You’ll Love This

I make this dish when I’m craving something comforting yet a bit different. My family goes crazy for this because it’s like a taco party in a pie dish (and who wouldn’t want that?). Plus, it’s super forgiving if you mess up a step or two—trust me, I’ve done it all. And here’s a little secret: it tastes even better the next day, if it lasts that long. Every time I whip this up, I’m reminded of that first chaotic, yet glorious kitchen experiment.

Ingredients You’ll Need

1 pound ground beef (or turkey, when I’m pretending to be healthy)
1 packet taco seasoning (I just grab whatever’s on sale)
1 can of corn, drained (sometimes I use frozen corn because, why not?)
1 can of black beans, rinsed
1 cup salsa (mild, medium, or hot—depends on your audience!)
1 box cornbread mix (my grandmother always insisted on brand X, but honestly any version works fine)
1 cup shredded cheddar cheese
2 eggs
1/3 cup milk

Directions: Let’s Get Cooking!

Preheat your oven to 400°F (200°C). While you’re at it, grease up a 9×13 inch baking dish. (Or whatever you’ve got on hand—I’ve used a random casserole dish once and it was fine!)
Brown the ground beef in a skillet over medium heat. This is where I usually sneak a taste. Drain the fat and stir in the taco seasoning along with 1/4 cup of water. Let it simmer for about 5 minutes.
Add the corn, black beans, and salsa to the beef. Mix it up good. Don’t worry if it looks a bit weird at this stage—it always does!
In a separate bowl, mix the cornbread mix, eggs, and milk. Actually, I find it works better if you let the mix sit for a minute before pouring it.
Pour the beef mixture into your prepared dish, and then spread the cornbread batter over the top—try to cover it evenly, but don’t stress if it’s not perfect.
Sprinkle the cheddar cheese on top—because, more cheese equals more love, right?
Bake for 25-30 minutes, or until the cornbread is golden brown and the cheese is bubbling nicely.

Notes from My Kitchen

Sometimes I add a bit of chopped onions or bell peppers to the beef for extra flavor. And once, I tried mixing in some jalapeños; it was a bit too fiery for my crew, but you might love it!

Variations to Try

I’ve tried swapping the beef for chicken, which was surprisingly tasty. On the other hand, don’t try using just salsa as the liquid for the cornbread—trust me, it’s a soggy mess.

Equipment Thoughts

If you don’t have a specific dish size, just use any deep baking dish you have. It’ll work just fine. A whisk for the cornbread mix makes life easier, but a fork can do the job in a pinch.

Storage Suggestions

This can be stored in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!

How to Serve It Up

I like to serve this with a simple green salad or some guacamole on the side; it just rounds out the meal perfectly. Sometimes, I just put a dollop of sour cream on top and call it a day.

Pro Tips for Perfect Bake

I once tried rushing the baking step and regretted it because the center was still gooey. Patience is key here—give it the full time, maybe even a bit longer if you’re unsure.

FAQ: Some Burning Questions!

Can I make this vegetarian? Absolutely! Swap the beef for more beans or a meat substitute.

Is there a gluten-free option? You can find gluten-free cornbread mix in most stores these days, which works like a charm.

Can I use different cheese? Sure thing! Monterey Jack or a Mexican blend would be tasty too.

What if I don’t have eggs? You can totally use a flax egg or skip them altogether; it might not rise quite as much, but it’ll still taste great!

hamza