Introduction

This Jiffy Cornbread Taco Bake is a delicious and easy-to-make dish that combines savory taco flavors with a comforting cornbread base. Perfect for busy weeknights, it’s a crowd-pleaser that brings layers of cheesy, spicy goodness to your table.

The image shows a baked dish in a clear glass rectangular casserole dish filled with a thick layer of melted golden brown cheese on top. The cheese layer is bubbly and slightly browned with some small green herbs sprinkled sparsely. The dish is placed on a white marbled surface. Next to the dish, there is a white plate with a simple blue pattern on the rim and a metal fork resting on it. In the background, a woman's hand can be seen reaching towards the dish. The lighting is soft and natural, highlighting the texture and color of the melted cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Jiffy Cornbread Mix (8.5 ounces)
1/3 cup milk
1 egg
4 oz can green chiles, drained and divided
1 lb ground beef
1 packet taco seasoning (about 3 tablespoons)
1/2 cup enchilada sauce
14 oz can fire roasted corn, drained
10 oz can Rotel, drained
2 cups sour cream
2 cups Mexican blend shredded cheese, divided
Diced tomatoes (for topping)
Shredded lettuce (for topping)
Black olives (for topping)
Green onions (for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish and set it aside.
Step 2: In a medium bowl, mix the Jiffy Cornbread Mix, milk, egg, and half of the drained green chiles until just combined. Pour this batter evenly into the prepared baking dish.
Step 3: Bake the cornbread for 15-20 minutes until it is set and cooked through. Remove from the oven but keep the oven on for later.
Step 4: While the cornbread bakes, cook the ground beef in a large skillet over medium heat until no longer pink, breaking it apart as it cooks. Drain excess fat.
Step 5: Stir taco seasoning into the cooked beef. Add enchilada sauce, fire roasted corn, Rotel, and the remaining green chiles. Mix well and heat through. Remove from heat.
Step 6: In a separate bowl, combine sour cream with 1 cup of shredded cheese and stir until smooth.
Step 7: Spread the beef mixture evenly over the baked cornbread. Layer the sour cream and cheese mixture on top, then sprinkle with the remaining shredded cheese.
Step 8: Bake the assembled dish for 20 minutes until the cheese on top is melted, bubbly, and golden brown.
Step 9: Let the bake rest for a few minutes before slicing. Serve warm, topped with diced tomatoes, shredded lettuce, black olives, and green onions as desired.

Tips & Variations

For extra flavor, try adding a dash of cumin or smoked paprika to the beef mixture.
Substitute ground turkey or chicken for the beef for a lighter option.
Add jalapeños for a spicier kick if you like heat.
Use a mix of different cheeses like cheddar and Monterey Jack for varied texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm the entire dish covered with foil in a 350°F oven until heated through. Avoid freezing as the sour cream layer may separate.

How to Serve

The image shows a square piece of layered casserole on a plain white round plate, placed on a white marbled surface with a red and white checkered cloth nearby. The bottom layer is a smooth, bright yellow cheese sauce that looks creamy. Above this, there is a thick layer of cooked ground beef mixed with small pieces of red tomato and green herbs. On top of the beef layer, there is a melted layer of golden yellow cheddar cheese, slightly bubbled at the edges. The casserole is garnished with a small dollop of white sour cream on the very top center and sprinkled with finely chopped fresh green cilantro leaves around it. The lighting highlights the moist texture of the layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the bake up to a day in advance. Store it covered in the refrigerator and bake just before serving.

Is this recipe gluten-free?

This recipe uses Jiffy Cornbread Mix which typically contains wheat flour, so it is not gluten-free. You can substitute with a gluten-free cornbread mix if needed.