Corn Bread Taco Bake

Cornbread taco bake is the Tex-Mex church-cookbook classic that turns a pound of ground beef into a full family dinner. Seasoned taco meat, corn, and green pepper bubble underneath while a cornbread mix ring crisps along the outer edge, all crowned with crunchy French fried onions and a generous handful of shredded cheddar.

The sneaky upgrade here is stirring half the can of French fried onions into the cornbread batter before spooning it around the dish. They melt into the bread, adding savory, slightly sweet onion flavor to every bite of cornbread. The remaining onions go on top in the last few minutes of baking so they stay crisp and golden instead of getting soggy.

Spooning the cornbread batter around the outer edge of the casserole is what makes this work. The cornbread forms a tall, crisp border that contains the saucy filling, while the center stays moist and almost stew-like. Trying to layer the cornbread over the whole top creates an uncooked bottom and a dry top.

Look for the cornbread to be deeply golden brown before pulling the dish to add the final topping. Underbaked cornbread tastes raw and chalky.

Kitchen Tips

• Drain the browned ground beef thoroughly, excess fat pools under the cornbread and turns it greasy
• Use a wide spoon to dollop the cornbread batter around the outer edge, working from the dish wall inward
• Add the final onions and cheese in the last 2 minutes only, longer and the onions burn
• Let the casserole rest 5 minutes after baking so the cornbread firms up enough to slice cleanly

Variations

• Swap ground beef for ground turkey or black beans for a lighter or vegetarian version
• Stir in a can of green chiles or diced jalapeno for heat
• Top with sliced black olives, sour cream, and sliced avocado at the table for a loaded taco-bowl feel