Taco Bake (Taco Casserole Recipe) Recipe
This Taco Bake is a delicious and hearty casserole that’s perfect for weeknight dinners or casual gatherings. It features a savory ground meat filling seasoned with taco spices, a fluffy cornbread layer, and a flavorful topping of salsa and melted cheese. Baked to perfection, this comforting dish can be customized with your favorite taco toppings and is easy to prepare with straightforward ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Meat Filling
- 1 pound (454g) ground meat (beef preferred, or any meat you like)
- ⅓ cup (60mL) water
- 3 Tablespoons homemade taco seasoning or 1 packet store-bought seasoning
Cornbread Layer
- ¾ cup (90g) all-purpose flour
- ½ cup (76g) cornmeal
- 2 envelopes (14g) dry active yeast or 4½ teaspoons from a jar
- 1 Tablespoon (13g) granulated sugar
- ½ teaspoon salt
- ¾ cup (180mL) warm milk
- 3 Tablespoons (45mL) oil (vegetable, corn, or olive)
- 1 large egg
Toppings
- 1 cup (240g) salsa
- 1 cup (113g) shredded cheese (Mexican blend preferred, or any cheese you like)
Instructions
- Prepare the casserole dish: Lightly spray an 8″ x 8″ (or 9″ x 13″) casserole dish with non-stick spray to prevent sticking. Set aside.
- Cook the meat filling: In a large skillet over medium heat, brown the ground meat until fully cooked. Drain excess fat. Add ⅓ cup water and 3 tablespoons of homemade or store-bought taco seasoning. Mix well and simmer on low for 5 minutes to allow flavors to meld. Remove from heat and set aside.
- Make the cornbread batter: In a medium bowl, combine ¾ cup all-purpose flour, ½ cup cornmeal, 2 envelopes dry active yeast, 1 tablespoon sugar, and ½ teaspoon salt. Add ¾ cup warm milk, 3 tablespoons oil, and 1 large egg. Mix gently until no large lumps remain, forming a smooth batter.
- Assemble the casserole: Pour the cornbread batter evenly into the prepared casserole dish. Layer the taco meat mixture evenly over the batter, followed by an even layer of 1 cup salsa, and then sprinkle 1 cup shredded cheese evenly on top. Feel free to add extra salsa or cheese if desired.
- Bake the casserole: Place the casserole dish in a cold oven and set oven temperature to 350°F (177ºC). Bake for 30 minutes or until the cornbread is set and the cheese is melted and bubbly.
- Cool and serve: Allow the casserole to cool for at least 15 minutes before serving. Serve with additional toppings like sour cream, chopped chives or green onions, extra salsa, guacamole, or pico de gallo as desired.
- Storage tips: Store leftovers covered tightly in the refrigerator for up to 5 days. This casserole freezes well for up to 2 months; thaw overnight in the refrigerator and reheat in a preheated 300ºF oven for about 25 minutes or until heated through.
Notes
- Use your preferred ground meat such as beef, turkey, chicken, or even vegetarian substitutes.
- Ensure warm milk temperature is about 110°F (43ºC) to properly activate the yeast.
- You can customize the toppings by adding jalapeños, olives, or chopped onions.
- For a spicier version, add extra chili powder or hot sauce to the meat filling.
- If you don’t have active dry yeast, you can substitute with 2½ teaspoons baking powder but the texture will differ.
- Letting the casserole cool before serving helps the layers set and makes slicing easier.
- Use a Mexican cheese blend or cheddar for optimal flavor.
