Baked Taco Casserole: An easy casserole layered with quick cornbread, seasoned meat, salsa, and cheese. Perfect for a quick weeknight meal and makes great leftovers!
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Baked Taco Casserole (Taco Bake)

An easy casserole layered with quick cornbread, seasoned meat, salsa, and cheese. Perfect for a quick weeknight meal and makes great leftovers!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 servings

Ingredients

MEAT FILLING

  • 1 pound ground meat of your choice
  • 1/3 cup water
  • 3 Tablespoons homemade taco seasoning or 1 packet store-bought seasoning

CORNBREAD LAYER

  • 3/4 cup all-purpose flour
  • 1/2 cup corn meal
  • 2 envelopes 4 and 1/2 teaspoons dry active yeast
  • 1 Tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 3 Tablespoons oil vegetable, corn, or olive is fine
  • 1 large egg

TOPPINGS

  • 1 cup salsa
  • 1 cup shredded cheese of your choice I prefer a Mexican blend

Instructions

  • Lightly spray a casserole dish (8x8, 7x11, and 9x13 all work well here) with non-stick spray. Set aside.
  • In a large skillet over medium heat, brown the ground meat and drain. Add the water and homemade taco seasoning and mix well. Allow to simmer on low for 5 minutes. Remove from heat and set aside.
  • In a medium sie bowl, toss together the flour, corn meal, yeast, sugar, and salt. Add the warm milk, oil, and egg and mix gently until no lumps remain.
  • Pour the batter into prepared baking dish. Layer the taco meat evenly on top of the batter, followed by an even layer of the salsa, and an even layer of the shredded cheese.
  • Place the baking dish in a cold oven and set the temperature to 350°F. Bake for 30 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be kept in the refrigerator, covered tightly, up to 5 days. Baked casserole freezes well, up to 2 month. Thaw in refrigerator overnight and bake in a preheated 300ºF oven for 25 minutes or until heated through.

Notes

Recipe from Fleishmann's