If you’re craving a dish that’s bursting with bold flavors, comforting textures, and that perfect touch of cheesy indulgence, then the Jiffy Cornbread Taco Bake Recipe is about to become your new best friend in the kitchen. This one-dish wonder brings together tender taco-seasoned ground beef covered in melty cheese, all topped with a moist, slightly sweet cornbread layer made from that trusty Jiffy mix. It’s a combination that’s as simple as it is satisfying, making weeknight dinners feel like a celebration with every bite.
Ingredients You’ll Need
Getting started with this Jiffy Cornbread Taco Bake Recipe is easy because it calls for straightforward ingredients that each play a starring role in making the dish delicious. From the savory taco seasoning that seasons the meat to the creamy texture the sour cream adds, every item is essential for that perfect balance of flavor, moisture, and color.
- Ground beef (1 lb.): The hearty base that absorbs all the taco spices beautifully; feel free to use ground turkey or chicken for a lighter twist.
- Taco seasoning mix (1 packet): Infuses the meat with classic Mexican-inspired spices, creating the bold taco flavor.
- Shredded sharp cheddar or Mexican cheese blend (1 cup): Melts to gooey perfection, adding richness and a touch of tang.
- Cream-style corn (1 can, 8.25 ounces): Provides moisture and a subtle sweetness that balances the savory elements.
- Chopped green chiles (1 can, 4 ounces): Adds a mild, smoky heat and vibrant color.
- Jalapeno pepper (1 tablespoon, optional): Gives a kick of spice to excite your taste buds without overwhelming.
- Sour cream (½ cup): Keeps the cornbread moist and adds a gentle tang that complements the taco flavors perfectly.
- Eggs (2 large): Bind everything together and help create the cornbread’s light texture.
- Jiffy corn muffin mix (1 box, 8.5 ounces): The star ingredient for the classic, crumbly cornbread topping that makes this bake unforgettable.
- Salted butter (2 tablespoons, melted): Adds richness and helps the cornbread topping brown beautifully in the oven.
How to Make Jiffy Cornbread Taco Bake Recipe
Step 1: Prepare the Taco Meat
Start by preheating your oven to 350°F and greasing a medium-sized baking dish, about 11 by 7 inches, so nothing sticks. In a large skillet over medium-high heat, brown your ground meat, breaking it up as it cooks. Add the taco seasoning along with the water or any liquid called for on the seasoning packet, stirring until every bit of meat is coated and flavorful. This savory layer will be the hearty foundation of your casserole. Once cooked, spread the taco meat evenly in the bottom of your prepared dish and top it with a generous layer of shredded cheese so it melts into a gooey blanket.
Step 2: Mix the Cornbread Topping
In a separate large bowl, whisk together the cream-style corn, well-drained chopped green chiles, optional jalapeno, sour cream, eggs, Jiffy corn muffin mix, and melted butter. This mixture combines creamy, spicy, and slightly sweet flavors. Whip everything together until it’s smooth and evenly mixed — this will be the crowning glory of your bake, offering a soft, golden top that contrasts beautifully with the savory layers beneath.
Step 3: Assemble and Bake
Gently spread the cornbread mixture over the taco meat and cheese layer in your baking dish, smoothing it out for even coverage. Pop the dish in the oven and bake uncovered for about 50 to 55 minutes. You’ll know it’s done when the top is lightly browned, and a toothpick inserted into the center comes out clean and set. If halfway through baking you notice the top browning too quickly, you can loosely tent foil over it to prevent burning while the inside finishes cooking.
How to Serve Jiffy Cornbread Taco Bake Recipe
Garnishes
To elevate every bite, garnish your Jiffy Cornbread Taco Bake with fresh, vibrant toppings. Sliced green onions add a pop of color and a mild onion bite, while chopped fresh cilantro or parsley bring a bright, herbaceous note. Salsa or pico de gallo creates fresh acidity and texture contrast. For creaminess, dollops of guacamole or sliced avocado are heavenly additions that balance the spiced layers.
Side Dishes
This dish shines on its own, but pairing it with crisp garden salads, refried beans, or a simple lime-cilantro rice will take your meal even further. The freshness and crunch of these sides complement the bake’s warmth and comforting richness perfectly, rounding out your dinner plate deliciously.
Creative Ways to Present
Serve the Jiffy Cornbread Taco Bake recipe straight from the baking dish family-style for a cozy, shareable experience at the table. Or, dish it out into individual ramekins or small cast iron skillets to impress guests with personalized portions. For a fun twist at parties, cut leftovers into squares and serve with toothpicks alongside dipping sauces like sour cream or salsa for a mouthwatering appetizer option.
Make Ahead and Storage
Storing Leftovers
Store any leftover Jiffy Cornbread Taco Bake in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making for even tastier leftovers. Just be sure to cool it completely before sealing the container to keep the texture just right.
Freezing
You can freeze this casserole for longer storage. Wrap the entire baking dish tightly with plastic wrap and aluminum foil or transfer portions into freezer-safe containers. The Jiffy Cornbread Taco Bake Recipe keeps well frozen for up to 2 months, making it a great make-ahead meal option for busy days.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm in a preheated 350°F oven for about 20-25 minutes until heated through and bubbly again. You can cover it with foil to prevent the top from drying out. Microwave reheating works too for individual portions, but the oven preserves the delightful cornbread crust best.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken are great lean substitutes and work wonderfully in the Jiffy Cornbread Taco Bake Recipe without sacrificing flavor or texture.
Is the jalapeno pepper necessary?
The jalapeno is optional and simply adds a bit of heat. If you prefer mild dishes or are serving kids, it’s perfectly fine to leave it out.
Can I use a different type of cheese?
Yes, feel free to experiment with cheeses like Monterey Jack, pepper jack, or a Mexican blend for different flavor profiles. Cheddar brings sharpness, but any good melting cheese will work.
What if I don’t have cream-style corn?
Cream-style corn adds moisture and subtle sweetness, but if you don’t have it, you can substitute with regular canned corn plus a splash of milk to keep the topping moist.
How thick should the cornbread topping layer be?
The cornbread layer should be spread evenly over the meat for about a half-inch to three-quarter inch thickness. This ensures it bakes through nicely without overpowering the other layers.
Final Thoughts
This Jiffy Cornbread Taco Bake Recipe is the kind of comforting, flavorful meal that you’ll find yourself making again and again because it perfectly blends ease, heartiness, and amazing taste. Whether you’re feeding family or friends, it invites everyone to gather ’round the table for a dish that’s both nostalgic and joyful. Give it a try soon—you’ll love how simple ingredients come together to create something truly special.
Print
Jiffy Cornbread Taco Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
Jiffy Cornbread Taco Bake is a hearty, comforting casserole combining seasoned ground beef, melty cheese, and a moist cornbread topping made from Jiffy mix. This easy-to-make dish layers savory taco meat beneath a creamy, slightly spicy cornbread batter, baked to golden perfection for a satisfying family meal.
Ingredients
Meat Layer
- 1 lb. ground beef (or substitute with ground turkey or ground chicken)
- 1 (1 ounce) packet taco seasoning mix (plus water or other ingredients as called for on the package)
- 1 cup shredded sharp cheddar cheese or Mexican cheese blend
Cornbread Topping
- 1 (8.25 ounce) can cream-style corn (ensure the 8.25 oz size)
- 1 (4 ounce) can chopped green chiles, drained well and patted dry
- 1 tablespoon finely chopped fresh or jarred jalapeno pepper (optional)
- ½ cup sour cream, at room temperature
- 2 large eggs, at room temperature and lightly beaten
- 1 (8.5 ounce) box Jiffy corn muffin mix
- 2 tablespoons salted butter, melted and slightly cooled
Optional Garnishes
- Sliced green onion
- Chopped fresh herbs such as parsley or cilantro
- Salsa
- Pico de gallo
- Guacamole or sliced avocado
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F. Grease a 2 ½ to 3-quart baking dish (approximately 11 x 7 inches) with butter or nonstick spray to prevent sticking. Set aside.
- Cook taco meat: In a large skillet over medium-high heat, brown the ground beef. Add the taco seasoning mix and water according to the package instructions. Stir well and cook until the meat is fully browned and seasoning is evenly distributed. Spread the cooked taco meat evenly in the bottom of the prepared baking dish. Sprinkle shredded cheese on top of the taco meat layer.
- Prepare cornbread mixture: In a large bowl, whisk together the cream-style corn, drained chopped green chiles, jalapeno pepper if using, sour cream, lightly beaten eggs, Jiffy corn muffin mix, and melted butter. Mix until fully combined.
- Assemble and bake: Pour and spread the cornbread mixture evenly over the taco meat and cheese layer in the baking dish. Place the dish in the preheated oven and bake uncovered for 50-55 minutes, or until the top is lightly browned and the center is set. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, loosely cover with foil and continue baking until cooked through.
- Serve: Remove from oven and let cool slightly. Garnish as desired with sliced green onions, fresh herbs, salsa, pico de gallo, guacamole, or sliced avocado. Serve warm and enjoy!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Make sure to use the smaller 8.25-ounce can of cream-style corn for proper texture.
- Jalapeno pepper is optional; omit for less spice or substitute with a milder pepper.
- Let sour cream and eggs come to room temperature to ensure a smooth batter.
- If the casserole browns too quickly on top, tent with aluminum foil to prevent burning.
- This dish pairs well with fresh salsa, avocado, and a side salad for a complete meal.
