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This creative fusion of refrigerated cornbread sticks, taco flavored comforting chili, and cheese is a guaranteed hit for any gathering or weeknight dinner.

Looking for a hearty and flavorful dish that will impress your family and friends? Look no further than this scrumptious Taco Chili Cornbread Casserole!

While out shopping one day I spotted Pillsbury Cornbread Swirls! I thought to myself “Hey! That would make a fun lattice top for a taco chili casserole.” (Yeah, this is how my mind works! Sad, but true. I have a foodie brain!) Plus who doesn’t love a good Ground Beef Casserole that’s Budget friendly!

I bought that can of exploding cornbread, came home, and whipped up this easy casserole! My guys loved it. It’s a dish the whole family will love. Before you click away because you don’t want to buy the cornbread sticks…you can also make this casserole with jiffy cornbread mix. So hang around because this is one delicious dish!

Let’s Dive into this Quick Dinner recipe!

What you’ll need to make this dish!

• 1 Tablespoon Vegetable Oil
• 1½ pounds lean ground beef – you can also use 80/20, just be sure to drain it after browning
• ½ cup diced onions – you can substitute with green onions
• 1 (14.5 ounce) can petite diced tomatoes or 1½ cups prepared Salsa
• 2 Tablespoons tomato paste
• 1 (4 ounces) can diced green chilies
• 1 cup canned black beans – rinsed and drained
• 1 can whole corn – drained
• ¼ cup beef broth, or ¼ cup of water
• 2 Tablespoons Taco Seasoning
• 1 teaspoon ground cumin
• 1 Tablespoon chili powder (optional)
• ½ teaspoon onion powder and garlic powder (optional)
• Salt and Pepper to taste
• 1 can Pillsbury Cornbread Swirls – You can substitute with 1 package of Jiffy Cornbread Mix and make according to package ingredients.
• 1½ cups shredded cheddar cheese
• ½ cup sour cream, diced tomatoes, sliced olive, chopped cilantro – for garnish

How To Make Cornbread Taco Bake

In a large skillet over medium-high heat add vegetable oil. Brown ground beef with onions, and drain if necessary. (It will depend on the fat content of the ground beef you are using whether you need to drain the beef or not.)

Add Taco seasonings and beef broth, or water. Stir to combine.

Add petite diced tomatoes, slightly drained, and green chilies. Stir and cook for 1 minute.

Add drained corn, black beans, cumin, chili powder, onion powder, garlic powder, salt and pepper.

TIP: Adding the additional seasonings is for personal taste. The taco seasoning will add subtle flavor to this casserole. I love LOTS of flavor and therefore added more to this dish!

Turn heat down to medium-low. Stir to combine all ingredients. We’re making a pan full of simmering flavor my friends!

Add the tomato paste to thicken the meat mixture. Stir in to combine.

Let the mixture simmer for 10 minutes. This allows for the flavors to incorporate. Think of it as little Fiesta “Hot tub” party!

How to make Cornbread Lattice Topping

Preheat oven to 375° (F).

Spray a 9 x 13 casserole dish with non-stick cooking spray. Pour meat filling into the prepared baking dish. Sprinkle 1 cup shredded cheddar cheese on top of the chili.

It’s time to bust open those Pillsbury Cornbread Swirls! Brace yourself for the ensuing heart failure!

Unroll the dough. Place 3 sticks vertically across the top of the chili mixture. If need be, give them a tiny stretch! Not much, just enough to come within an inch of both ends of the dish.

Cut the remaining three sticks in half, creating six separate stick of dough to lay horizontally across the top of the three vertical lengths of dough.

TIP: You can weave them over and under, but it really isn’t necessary. It’s a lot of extra work for the same outcome.

Baking & Serving Taco Cornbread Casserole

Sprinkle the top of the cornbread lattice with the remaining ½ cup shredded cheddar cheese.

Place casserole in the middle of pre-heated oven and bake for 40–45 minutes, or until cornbread topping is slightly golden brown.

Remove Cornbread Chili Casserole from oven. Allow casserole to sit for 10 minutes before serving. This will allow for the chili to settle and slightly cool.

To serve you can top the taco casserole with your favorite taco toppings. Sour cream, chopped tomatoes, chopped cilantro, and olives, or serve it as is! I love mine with sour cream and a sprinkle of cilantro.

Alternate Cornbread Topping

Rather than using the Pillsbury Cornbread Swirl Bread you can substitute with 1 package of jiffy cornbread mix.

Place cornbread mix in a bowl. Follow package directions. Spoon cornbread batter over the top of the casserole. Sprinkle with Cheese and bake as per casserole directions. The cornbread mixture will create a beautiful golden topping.

What to serve with Taco Chili Cornbread Casserole

I serve this casserole with a large garden salad topped with tortilla chips and a spicy fiesta dressing.

This Cornbread casserole is loaded with vegetables, proteins, bread, and lots of flavor! Other than a salad, and maybe some fresh fruit, I can’t think of any other necessary side dishes to complete this meal.

Questions and Answers

• Do the cornbread chili casserole leftovers need to be refrigerated? Yes! As with any leftover baked casserole, the leftovers from this casserole should be placed in airtight storage containers and refrigerated up to 4 days until reheated.
• Can this casserole be made ahead of time? Yes! You can make the casserole ahead of time and bake it as per the instructions. Allow the casserole to cool completely. Cover with foil, or plastic wrap, and chill up to 2 days beforehand. Reheat, uncovered, for 20 minutes in a 350° (F) oven, or until warmed through.
• Can I make this casserole and freeze it? Yes! You can prepare the casserole with the cornbread dough, but not the cornbread batter, and freeze it up to 2 months. Be sure to cover the casserole with plastic wrap and foil to prevent freezer burn. Remove the plastic wrap and foil before baking.
• Can I substitute Cornbread batter for the Pillsbury Cornbread Swirls? Yes! I give instructions above on how to do this.

Other Favorite Family Casserole Recipes

• Chicken Bubble Biscuit Bake Casserole
• Breakfast Rancho Egg Bake Casserole
• Chicken Tortilla Casserole
• Mexican Chicken Dorito Casserole
• Easy Tamale Casserole
• Sausage and Rice Casserole from Julia’s Simply Southern

Get ready to dig into a mouthwatering blend of flavors and textures with every bite! This Cornbread Taco Casserole is perfect whenever you’re craving something comforting and delicious.

Don’t forget to share this incredible recipe with your friends and family. Happy cooking! Enjoy!

Continue to Content

Yield: 12 servings

Cornbread Taco Chili Casserole Bake

Print

This creative fusion of refrigerated cornbread sticks, taco flavored comforting chili, and cheese is a guaranteed hit for any gathering or weeknight dinner.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 Tablespoon Vegetable Oil
• 1½ pounds lean ground beef - drained
• ½ Cup onions, diced
• 1 (14.5 ounce) can petite diced tomatoes; or 1½ cups prepared Salsa
• 2 Tablespoons tomato paste
• 1 (4 ounces) can diced green chilies
• 1 cup canned black beans - rinsed and drained
• 1 can whole corn - drained
• ¼ cup beef broth; or ¼ cup of water
• 2 Tablespoons Taco Seasoning
• 1 teaspoon ground cumin
• 1 Tablespoon chili powder (optional)
• ½ teaspoon onion powder and garlic powder (optional)
• Salt and Pepper to taste
• 1 can Pillsbury Cornbread Swirls
• 1½ cups shredded cheddar cheese
• ½ cup sour cream, diced tomatoes, sliced olive, chopped cilantro - for garnish

Instructions

1. Preheat oven to 375° (F). Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
2. In a large skillet, over medium-high heat, brown ground beef and onion in vegetable oil. Drain beef if necessary. Add Taco seasoning and beef broth, or water. Stir to combine.
3. Add petite diced tomatoes, corn, black beans, chili powder, onion powder, garlic powder, cumin, salt, pepper, diced chilies, and tomato paste. Stir to incorporate. Turn heat down to medium and simmer for 10 minutes.
4. Pour taco chili mixture into prepared baking dish. Sprinkle with 1 cup of shredded cheese.
5. Lay 3 cornbread stick vertically across the casserole spaced about 1 inch apart. Stretch sticks slightly if needed. Cut remaining 3 cornbread sticks in half. Place the six sticks horizontally across the top of the three vertical sticks creating a lattice top. Sprinkle with remaining cheese.
6. Place casserole in oven, uncovered, and bake for 40–50 minutes until breadsticks are slightly golden brown. Remove from oven and cool for 10 minutes.
7. Serve with sour cream, diced tomatoes, olives, and chopped fresh cilantro.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 694mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 23g

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