Taco Soup Cornbread Topping (Printable)

Hearty Tex-Mex soup crowned with fluffy cornbread, packed with beans, beef, and savory spice for a comforting meal.

# Components:

→ For the Taco Soup

01 - 1 pound ground beef
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 bell pepper, diced
05 - 1 (15 ounce) can black beans, drained and rinsed
06 - 1 (15 ounce) can kidney beans, drained and rinsed
07 - 1 (15 ounce) can corn kernels, drained
08 - 1 (14.5 ounce) can diced tomatoes
09 - 1 (4 ounce) can diced green chilies
10 - 4 cups beef or chicken broth
11 - 2 tablespoons taco seasoning
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - 2 tablespoons olive oil

→ For the Cornbread Topping

16 - 1 cup cornmeal
17 - 1 cup all-purpose flour
18 - 1/4 cup granulated sugar
19 - 1 tablespoon baking powder
20 - 1/2 teaspoon salt
21 - 1 cup whole milk
22 - 2 large eggs
23 - 1/4 cup unsalted butter, melted
24 - 1 cup shredded cheddar cheese

# Directions:

01 - Preheat the oven to 400°F (200°C). In a large, oven-safe Dutch oven or deep skillet, heat olive oil over medium heat. Add diced onion and bell pepper; cook for 3–4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant. Add ground beef, breaking it up with a spoon, and cook until thoroughly browned. Drain any excess fat.
03 - Stir in taco seasoning, cumin, smoked paprika, salt, and pepper. Add the black beans, kidney beans, corn, diced tomatoes, green chilies, and broth. Bring the mixture to a gentle simmer; cook uncovered for 10–15 minutes, stirring occasionally.
04 - While the soup simmers, prepare the cornbread topping: In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and melted butter. Combine the wet and dry ingredients, stirring just until incorporated. Gently fold in the shredded cheddar cheese.
05 - Taste and adjust the soup seasoning if necessary. Remove the soup from heat. Gently spoon the cornbread batter over the soup in an even layer without mixing. Transfer the pot to the preheated oven and bake for 20–25 minutes, or until the cornbread is golden brown and cooked through. A toothpick inserted into the center of the cornbread should come out clean.
06 - Allow the baked soup to rest for 5 minutes before serving. Spoon through the cornbread topping to ladle both the soup and topping into individual bowls.

# Expert Advice:

01 -
  • Ready in just one hour from start to finish
  • Uses pantry staples you likely already have on hand
  • One pot meal means less cleanup
  • Combines two comfort foods into one delicious dish
  • The cornbread soaks up the flavorful soup creating amazing texture
02 -
  • Freezes beautifully for up to 3 months when stored properly
  • The cornbread topping stays surprisingly tender even when reheated
  • Can be prepared ahead up to the baking step and refrigerated overnight
  • Perfect for meal prep and batch cooking
  • Versatile enough for both casual family dinners and entertaining
03 -
  • For the absolute best flavor, prepare the soup portion a day ahead and refrigerate overnight. The next day, bring it back to a simmer before adding the cornbread topping and baking. This allows the spices to fully develop and results in an even more flavorful base.

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