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–+ servings
Cornbread Chili Taco Casserole on a dinner plate topped with sour cream and served with a side salad.

Cornbread Taco Chili Casserole Bake

This creative fusion of refrigerated cornbread sticks, taco flavored comforting chili, and cheese is a guaranteed hit for any gathering or weeknight dinner.
4.34 from 3 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 285 kcal

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
 

  • Preheat oven to 375° (F). Spray a 9 x 13 baking dish with non-stick cooking spray. Set aside.
  • 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.
  • 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.
  • Pour taco chili mixture into prepared baking dish. Sprinkle with 1 cup of shredded cheese.
  • 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.
  • 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.
  • Serve with sour cream, diced tomatoes, olives, and chopped fresh cilantro.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 14gProtein: 23gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 72mgSodium: 694mgFiber: 3gSugar: 4g
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