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Jiffy Cornbread Taco Bake Recipe

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★★★★★

4.8 from 139 reviews

Jiffy Cornbread Taco Bake is a hearty and flavorful casserole perfect for taco lovers who want an easy, comforting meal. This dish layers spicy ground beef and vegetables between a fluffy cornbread base and a creamy sour cream and cheese topping, all baked to golden perfection. Topped with fresh diced tomatoes, shredded lettuce, black olives, and green onions, it combines classic southwestern flavors in a convenient, crowd-pleasing bake.

Ingredients

Scale

Cornbread Layer

  • 1 box Jiffy Cornbread Mix (8.5 ounces)
  • 1/3 cup milk
  • 1 egg
  • 2 oz can green chiles, drained (half of 4 oz can)

Beef Mixture

  • 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 oz can green chiles, drained (remaining half of 4 oz can)

Sour Cream and Cheese Layer

  • 2 cups sour cream
  • 2 cups Mexican blend shredded cheese, divided (1 cup + 1 cup)

Toppings

  • Diced tomatoes
  • Shredded lettuce
  • Black olives
  • Green onions

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish to prevent sticking and set aside.
  2. Prepare Cornbread Layer: In a medium bowl, combine the Jiffy Cornbread Mix, 1/3 cup milk, 1 egg, and half of the drained green chiles. Stir until just combined; lumps are okay. Pour the mixture into the prepared baking dish and spread evenly. Bake for 15-20 minutes, until set and cooked through. Remove from oven and set aside, but leave the oven on.
  3. Cook the Ground Beef: While the cornbread is baking, heat a large skillet over medium heat. Add 1 lb ground beef and cook until it is no longer pink, breaking it up as it cooks. Drain any excess fat from the skillet.
  4. Add Seasonings and Vegetables: Stir the taco seasoning into the cooked beef. Then add 1/2 cup enchilada sauce, the drained fire roasted corn, the drained Rotel, and the remaining green chiles. Mix thoroughly and heat through. Remove from the heat.
  5. Mix Sour Cream and Cheese: In a separate bowl, combine 2 cups sour cream with 1 cup of the shredded Mexican cheese. Stir together until smooth and set aside.
  6. Assemble the Bake: Spread the beef mixture evenly over the baked cornbread base in the baking dish. Layer the sour cream and cheese mixture over the beef, spreading to cover. Sprinkle the remaining 1 cup of shredded cheese on top.
  7. Bake: Return the assembled dish to the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  8. Rest and Serve: Remove the bake from the oven and let it rest for a few minutes before serving for easier slicing. Serve warm, topped with chopped tomatoes, shredded lettuce, black olives, and green onions as desired.

Notes

  • Make sure to drain canned vegetables well to avoid excess moisture in the bake.
  • You can substitute ground turkey or chicken for a leaner protein option.
  • For spicier flavor, use a hot Rotel or add jalapeños to the beef mixture.
  • This dish can be prepared ahead and refrigerated before the final bake step; increase baking time accordingly if baking from chilled.
  • Leftovers store well covered in the refrigerator for up to 3 days.

Keywords: Jiffy Cornbread, Taco Bake, Casserole, Mexican-inspired, weeknight dinner, easy recipe

Find it online: https://nataliereeve.com/jiffy-cornbread-taco-bake-recipe/