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
Scale
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.
