Part 1: Prepare the Savory Taco Filling

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large, deep, oven-safe skillet.
2. Brown the Meat: In a large skillet over medium-high heat, add the ground beef and the chopped yellow onion. Cook, breaking the meat apart with a spoon, until the beef is no longer pink and the onion has softened, about 8-10 minutes.
3. Drain the Grease: Once the beef is fully cooked, carefully tilt the skillet and use a spoon to remove the excess grease. This is a crucial step to prevent a soggy bottom on your cornbread. You can also drain the mixture in a colander and return it to the skillet.
4. Add Flavor: Return the skillet to medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.
5. Simmer the Filling: Stir in the taco seasoning packets, the undrained can of diced tomatoes with green chiles, the rinsed black beans, the drained corn, and the salsa. Mix everything together until well combined. Bring the mixture to a simmer and let it cook for 3-5 minutes, allowing the flavors to meld together.
6. Add the First Layer of Cheese: Remove the skillet from the heat. Stir in 1 cup of the shredded cheese until it’s melted and incorporated into the meat mixture. This creates a wonderfully cheesy and cohesive base layer.

Part 2: Mix the Moist Cornbread Topping

1. Combine Dry and Wet Ingredients: In a large mixing bowl, combine the two boxes of Jiffy corn muffin mix. In a separate, smaller bowl, whisk together the eggs, milk, sour cream, and melted butter.
2. Create the Batter: Pour the wet ingredients into the bowl with the corn muffin mix. Add the entire can of undrained creamed corn.
3. Mix Gently: Using a spatula or wooden spoon, gently fold the ingredients together until just combined. It’s very important not to overmix the batter! A few small lumps are perfectly fine. Overmixing will result in a tough, dense cornbread topping instead of a light and fluffy one. Let the batter rest for a couple of minutes while you assemble the base.

Part 3: Assemble and Bake to Golden Perfection

1. Layer the Casserole: If using a baking dish, pour the prepared taco meat filling into the bottom and spread it into an even layer. If you cooked your filling in an oven-safe skillet, simply leave it in the pan.
2. Add the Topping: Carefully pour or spoon the prepared cornbread batter over the meat filling. Use a spatula to gently spread it out, ensuring it covers the entire surface of the meat. It doesn’t have to be perfectly smooth.
3. Bake: Place the dish in the preheated 400°F oven. Bake for 25-30 minutes. The bake is getting close when the edges are golden brown and bubbling.
4. Add More Cheese: Carefully remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the cornbread.
5. Final Bake: Return the casserole to the oven and bake for an additional 5-7 minutes, or until the cheese is completely melted and bubbly, and the cornbread is cooked through. You can test for doneness by inserting a toothpick into the center of the cornbread; it should come out clean or with moist crumbs, but no wet batter.
6. Rest Before Serving: This is a key step! Let the Cornbread Taco Bake rest on a wire rack for at least 10-15 minutes before cutting and serving. This allows the filling to set up and makes for much cleaner slices.