There is something irresistibly comforting and delightfully flavorful about the Jiffy Cornbread Taco Bake Recipe, a vibrant fusion of classic American cornbread with the zesty, bold flavors of a taco-inspired filling. This dish is a crowd-pleaser that brings together a golden, moist cornbread crust layered with seasoned ground beef, fired-up vegetables, creamy sour cream, and melted Mexican cheese. Every bite feels like a celebration of texture and taste, making it perfect for family dinners, potlucks, or any occasion where you want to impress with minimal fuss.
Ingredients You’ll Need
Getting started with the Jiffy Cornbread Taco Bake Recipe means gathering simple, everyday ingredients that each play a crucial role in turning this bake into a masterpiece. From pantry staples to fresh toppings, every component adds color, texture, and richness to the final dish.
- Jiffy Cornbread Mix (8.5 ounces): The convenient base that creates a moist and crumbly crust for the bake.
- Milk (1/3 cup): Adds moisture and helps create the perfect cornbread batter consistency.
- Egg (1): Binds the cornbread ingredients so the crust holds together beautifully.
- Green chiles (4 oz can, drained and divided): Inject a mild heat and a touch of smoky flavor to both batter and filling.
- Ground beef (1 lb): The hearty protein base, seasoned perfectly to bring that classic taco experience.
- Taco seasoning (1 packet or 3 tablespoons): Bursts with authentic Mexican-inspired spices enhancing the beef.
- Enchilada sauce (1/2 cup): Delivers depth and tang to the meaty filling, keeping it juicy and flavorful.
- Fire roasted corn (14 oz can, drained): Adds a sweet crunch and subtle smokiness.
- Rotel tomatoes (10 oz can, drained): Offers a burst of acidity and freshness balancing the richness.
- Sour cream (2 cups): Smooth, creamy layer that gives the bake its luscious texture.
- Mexican blend shredded cheese (2 cups, divided): Melts into gooey goodness, with the perfect mix of cheeses to suit the dish.
- Diced tomatoes: Fresh topping to add bite and freshness at serving.
- Shredded lettuce: Provides crisp coolness as a refreshing contrast on top.
- Black olives: For a briny pop that complements the savory flavors.
- Green onions: Adds a subtle bite and vibrant color when sprinkled on top.
How to Make Jiffy Cornbread Taco Bake Recipe
Step 1: Preheat Oven and Prepare Baking Dish
Begin by preheating your oven to 400°F (200°C). Grease a 9×9 inch baking dish lightly to ensure the cornbread won’t stick and to make clean-up a breeze. Having your baking dish ready sets you up for a smooth assembly later on.
Step 2: Prepare Cornbread Layer
In a medium bowl, combine the Jiffy Cornbread Mix, milk, egg, and half of the drained green chiles. Stir just until combined; don’t worry about lumps, they ensure your cornbread stays tender. Pour this batter evenly into the prepared baking dish and bake for 15-20 minutes until the cornbread is set and cooked through. This yummy base gives the dish that cozy, slightly sweet foundation.
Step 3: Cook the Ground Beef
While your cornbread bakes, warm a large skillet over medium heat. Add the ground beef and cook it until no longer pink, breaking it up as you go. Once cooked, drain off the excess fat to keep the mixture from being greasy, allowing the bold spices to shine through.
Step 4: Add Seasonings and Vegetables
Stir in the taco seasoning to the hot ground beef, coating it evenly with that classic southwest spice blend. Next, add the enchilada sauce, fire roasted corn, Rotel tomatoes, and the remaining green chiles. Mix everything thoroughly and heat it through so the flavors meld beautifully, creating a savory and slightly smoky filling.
Step 5: Mix Sour Cream and Cheese
In a separate bowl, blend together the sour cream with half of the shredded Mexican cheese until smooth. This creamy concoction will add richness and melt beautifully when layered, tying the bake together with its smooth texture and cheesy tang.
Step 6: Assemble the Bake
Start by spreading the beef mixture evenly over the cornbread base in your baking dish. Then gently spread the sour cream and cheese mixture over the beef to cover it completely. Finally, sprinkle the remaining shredded cheese on top, promising a golden, bubbly, irresistible finish once baked.
Step 7: Bake
Return the assembled dish to the oven and bake for 20 minutes. Watch for that gorgeous melt and golden brown finish on top — this is the cue that your bake is ready and bursting with cheesy, savory goodness.
Step 8: Rest and Serve
When the bake is out of the oven, allow it to rest for a few minutes before slicing. This lets flavors settle and makes serving easier. Top your portions with diced tomatoes, shredded lettuce, black olives, and green onions as desired for a vibrant, fresh finish that adds crunch and brightness.
How to Serve Jiffy Cornbread Taco Bake Recipe
Garnishes
Topping your bake with diced tomatoes, shredded lettuce, sliced black olives, and chopped green onions not only brightens the dish visually but also adds layers of fresh texture and flavor that contrast beautifully with the creamy, cheesy interior.
Side Dishes
Pair this taco bake with a crisp green salad, a scoop of guacamole, or some homemade salsa to amplify the meal’s Mexican-inspired flavors while keeping things balanced and fresh. For a heartier meal, black beans or Spanish rice make perfect accompaniments.
Creative Ways to Present
Turn this dish into a festive centerpiece by baking it in individual ramekins for personalized portions. You could also serve it in a large casserole dish alongside warm tortillas for a fun DIY taco bar that lets everyone customize their own taco bake experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your Jiffy Cornbread Taco Bake Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days, perfect for easy, delicious next-day meals or snacks.
Freezing
This bake freezes wonderfully! Let it cool completely before wrapping tightly in plastic wrap and then aluminum foil. Store it in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain its fantastic texture and flavor.
Reheating
Reheat portions in the microwave for a quick fix or pop the whole dish into a 350°F (175°C) oven until warmed through and bubbly. To revive some crispness on top, use the oven method and keep an eye on the cheese browning again.
FAQs
Can I substitute the ground beef with another protein?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well in this recipe, keeping the savory and spiced elements intact while catering to different diets or preferences.
Is it necessary to drain the vegetables like corn and Rotel before adding them?
Yes, draining excess liquid from canned corn and Rotel prevents the filling from becoming too watery, which helps maintain the perfect consistency and avoids a soggy cornbread base.
Can I make this recipe gluten-free?
The key is in the cornbread mix. If you find a gluten-free Jiffy cornbread mix or another gluten-free cornbread base, you can keep the rest of the ingredients the same and enjoy a gluten-free version.
How spicy is this dish?
The heat level is moderate due to the green chiles and taco seasoning. If you prefer milder flavors, opt for mild green chiles or reduce the taco seasoning. For extra spice, add jalapeños or a dash of hot sauce.
Can I prepare parts of the recipe in advance?
Definitely! You can bake the cornbread layer a day ahead and store it covered. Similarly, the beef mixture can be cooked and refrigerated. Assemble and bake fresh when you’re ready to serve for convenience.
Final Thoughts
If you’re craving something that feels like a warm hug and a fiesta on a plate all at once, the Jiffy Cornbread Taco Bake Recipe is your go-to. It’s simple to make, packed with layers of texture and flavor, and sure to become a beloved favorite that you’ll make over and over. Don’t wait to try this dish that’s just as great for family dinners as it is for sharing with friends!
Print
Jiffy Cornbread Taco Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Jiffy Cornbread Taco Bake is a delicious and hearty dish combining the comforting texture of cornbread with a flavorful, spicy taco beef mixture layered with creamy sour cream and melted Mexican cheese. Perfect for a family dinner, it’s easy to prepare, baking cornbread and a savory beef filling together for a crowd-pleasing casserole that’s both satisfying and full of Tex-Mex flavor.
Ingredients
Cornbread Layer
- 1 box Jiffy Cornbread Mix (8.5 ounces)
- 1/3 cup milk
- 1 egg
- 4 oz can green chiles, drained and divided
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
Sour Cream Cheese Layer
- 2 cups sour cream
- 2 cups Mexican blend shredded cheese, divided
Toppings (optional)
- Diced tomatoes
- Shredded lettuce
- Black olives
- Green onions
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- You can substitute the Mexican blend cheese with cheddar or Monterey Jack if preferred.
- For a spicier dish, add extra diced jalapeños or hot sauce to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe can be made ahead to the assembly step and baked when ready to serve.
- Using fire roasted corn adds a smoky flavor, but regular canned corn works well too.
