Description
Taco Corn Pudding Casserole is the ultimate comfort food mashup—hearty taco filling on the bottom, and a rich, creamy cornbread topping on top. It’s a crowd-pleasing, all-in-one casserole that’s perfect for cozy weeknights, game day, or potlucks.
Ingredients
Scale
Taco Mixture:
- 1 lb. Ground beef
- 1 (10 oz.) can Rotel Tomatoes & Green Chilis
- 1 packet Taco Seasoning
- ½ cup water
- (Optional: 1 can black beans, rinsed and drained)
Cornbread Topping:
- 2 boxes Jiffy Corn Muffin Mix
- 1 can Creamed Corn
- 1 can Corn Kernels (drained)
- 1 cup Sour Cream
- 1 cup Pimento Cheese (homemade or store-bought)
Instructions
- Cook the Taco Base
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess grease. Add Rotel, taco seasoning, and ½ cup water. Stir and simmer for 5 minutes. - Make the Cornbread Topping
In a large bowl, mix the Jiffy mix, creamed corn, corn kernels, sour cream, and pimento cheese. Use a hand mixer or sturdy spoon until evenly combined. - Assemble the Casserole
Lightly grease a 9×13-inch baking dish. Spread the taco mixture evenly across the bottom. Then, carefully spoon the cornbread mixture over the top and smooth it out. - Bake
Bake in a 350˚F oven for 35–45 minutes, or until the cornbread topping is set and slightly golden brown. A gentle jiggle test should show it’s no longer liquid in the center.
Cool & Serve
Let the casserole rest for 10–15 minutes before serving. This helps the layers set up just right. This is going to be soupy! Since we’re using corn pudding as the topper, it’s not as fluffy as regular cornbread!
