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
Scale
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.
