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Cornbread Taco Bake

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“A Pampered Chef recipe...”

Ingredients Nutrition

  • 1 lb ground beef
  • 1 (1 1/4 ounce) envelope taco seasoning mix
  • 1 (15 1/2 ounce) can chili (without meat)
  • 2 cups colby or 2 cups monterey jack cheese
  • 2 (8 1/2 ounce) packages corn muffin mix
  • 1 (11 ounce) can mexicorn, Mexican style, drained
  • 3 tomatoes, chopped (optional)
  • olive, sliced (optional)
  • sour cream (optional)


  1. Preheat oven to 375.
  2. in skillet cook ground beef over medium heat unntil beef is no longer pink; drain.
  3. add taco seasoning mix and prepare according to package directions.
  4. stir in chili and 1 cup of the cheese.
  5. In bowl, prepare corn muffin mix according to package directions.
  6. Stir in corn and remaining 1 cup of cheese.
  7. spoon ground beef mixture evenly onto bottom of baking dish.
  8. top wiwth cornbread mixture spreading evenly to edges of pan.
  9. bake 15-20 minutes or until golden brown.
  10. cut into 12 squares.
  11. top with tomatoes, sliced olives, and sour cream, if desired.

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