If you’ve ever wished for a cozy, one-dish meal that bursts with bold flavors and homey comfort, let me introduce you to the Jiffy Cornbread Taco Bake Recipe. This dish combines the rustic charm of moist, golden cornbread with a zesty, cheesy taco filling that’s perfect for weeknights or casual gatherings. It’s easy to make, concentrated with exciting Tex-Mex notes, and topped with fresh garnishes that add a vibrant finish. Trust me, once you try this, it’ll become a go-to recipe that never disappoints.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing something unique to the Jiffy Cornbread Taco Bake Recipe—from the creamy tang of sour cream to the smoky depth of fire-roasted corn. They create layers of texture and flavor that make this dish more than just a casserole.
- Jiffy Cornbread Mix (8.5 ounces): The base of the dish, providing a tender and slightly sweet cornbread crust.
- Milk (1/3 cup): Adds moisture to the cornbread to keep it soft and delightful.
- Egg (1): Binds the cornbread mixture perfectly for a sturdy base.
- Green Chiles (4 oz can, drained and divided): Adds a gentle, smoky heat without overwhelming the dish.
- Ground Beef (1 lb): The savory protein centerpiece, rich and hearty.
- Taco Seasoning Packet (about 3 tablespoons): Infuses the beef with classic taco spices for bold flavor.
- Enchilada Sauce (1/2 cup): Provides a subtle tang and moisture that ties the filling together.
- Fire Roasted Corn (14 oz can, drained): Adds a charred sweetness and vibrant texture contrast.
- Rotel (10 oz can, drained): Diced tomatoes and green chilies that boost juiciness and spice.
- Sour Cream (2 cups): Creates a creamy layer that mellows the spices and adds richness.
- Mexican Blend Shredded Cheese (2 cups, divided): Melts beautifully, adding gooey cheesy goodness.
- Diced Tomatoes: Fresh and juicy topping for brightness.
- Shredded Lettuce: Crisp and refreshing garnish for contrast.
- Black Olives: Salty, briny bites that complement the other flavors.
- Green Onions: Adds a mild oniony punch to finish the dish.
How to Make Jiffy Cornbread Taco Bake Recipe
Step 1: Preheat Oven and Prepare Baking Dish
Start by setting your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish so your cornbread won’t stick, making serving a breeze once everything is baked to perfection.
Step 2: Prepare Cornbread Layer
In a medium bowl, whisk together the Jiffy Cornbread Mix, milk, egg, and half of the drained green chiles. Don’t fuss over lumps—they keep the cornbread tender. Pour this batter into the prepared dish and spread it evenly. Bake for 15 to 20 minutes until it’s set and golden. Once done, set it aside but keep the oven hot for the next steps.
Step 3: Cook the Ground Beef
While your cornbread bakes, heat a large skillet to medium. Add the ground beef and cook it until nicely browned and no longer pink, breaking it apart as it cooks. Drain the excess fat to keep the dish just right—not greasy but flavorful.
Step 4: Add Seasonings and Vegetables
Mix in the taco seasoning, enchilada sauce, fire-roasted corn, Rotel, and the rest of the green chiles right into the beef. Stir until everything is combined and heated through, creating a robust and delicious taco filling that smells irresistible.
Step 5: Mix Sour Cream and Cheese
In a separate bowl, blend the sour cream with one cup of the shredded Mexican cheese until smooth. This creamy mixture balances the spicy beef and adds a luscious layer to your bake.
Step 6: Assemble the Bake
Layer the taco beef mixture evenly over the baked cornbread. Spread the creamy sour cream and cheese mixture on top, followed by sprinkling the remaining shredded cheese all over. It’s looking like a dream!
Step 7: Bake
Pop the assembled dish back into the oven and bake for 20 minutes, or until the cheese tops are melted, bubbling, and turning that gorgeous golden brown you know means deliciousness.
Step 8: Rest and Serve
Let the bake rest out of the oven for a few minutes so it slices neatly. Serve warm, topping with fresh diced tomatoes, shredded lettuce, black olives, and green onions for that perfect, fresh crunch.
How to Serve Jiffy Cornbread Taco Bake Recipe
Garnishes
Brighten each serving by piling on diced tomatoes and shredded lettuce for freshness. Black olives add a salty note, and crisp green onions bring a mild bite. These garnishes create balance, making each bite exciting and colorful.
Side Dishes
Pair your Jiffy Cornbread Taco Bake Recipe with a simple side salad or a scoop of Spanish rice for an extra satisfying meal. Refried beans or a smooth guacamole also work beautifully to round out this hearty dish.
Creative Ways to Present
For a fun twist, serve the bake in individual ramekins or turn it into taco bake sliders by layering and slicing thinner portions. It’s also wonderful spooned onto crispy tortilla chips for a shared appetizer style, perfect for parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with foil or plastic wrap and store in the fridge. The bake will keep well for up to 3-4 days, making it ideal for quick lunches or second dinners.
Freezing
This dish freezes fabulously. After baking, let it cool completely, then wrap it securely and freeze for up to 2 months. When you want a comforting meal, thaw overnight in the fridge before reheating.
Reheating
Warm leftovers in the oven at 350°F (175°C) for 15-20 minutes until heated through and the cheese is bubbly again. Avoid microwaving if you can, to keep the cornbread crust crisp and the layers distinct.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well and makes the dish a bit leaner, though you may want to add a touch of olive oil while cooking to keep it moist and flavorful.
Is it okay to substitute regular diced tomatoes for Rotel?
You can, but keep in mind Rotel adds a spicy kick with green chiles built-in. If you use plain diced tomatoes, consider adding some diced jalapeños or chili powder to maintain that zesty edge.
Can I make this recipe vegetarian?
Yes! Swap the ground beef for a plant-based crumbled meat substitute or cooked beans like black or pinto beans. The seasonings and enchilada sauce will still provide delicious flavor.
What’s the best way to warm leftovers without drying them out?
Reheat gently in the oven covered with foil to retain moisture, or microwave in short bursts with a damp paper towel on top. This keeps the cornbread soft and the layers tasty.
Can I prepare parts of this recipe ahead of time?
Definitely. You can bake the cornbread layer and cook the beef mixture a day ahead, then assemble and bake it fresh when you’re ready to serve. This saves time on busy days while keeping everything fresh.
Final Thoughts
This Jiffy Cornbread Taco Bake Recipe is truly a treasure to have in your kitchen. It’s comforting, flavorful, and surprisingly simple to pull together, making it perfect for feeding a crowd or enjoying as a cozy family meal. Give it a try and watch it become one of your all-time favorites that you happily share again and again.
Print
Jiffy Cornbread Taco Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Jiffy Cornbread Taco Bake is a delicious and easy-to-make layered casserole featuring a savory cornbread base topped with seasoned ground beef, enchilada sauce, fire roasted corn, and a creamy cheesy layer. Finished off with melted Mexican blend cheese and fresh taco toppings, it’s a flavorful, crowd-pleasing dish perfect for family dinners or gatherings.
Ingredients
Cornbread Layer
- 1 box Jiffy Cornbread Mix (8.5 ounces)
- 1/3 cup milk
- 1 egg
- 2 oz can green chiles, drained (half of the 4 oz can)
Ground 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)
Sour Cream Cheese Layer
- 2 cups sour cream
- 2 cups Mexican blend shredded cheese, divided (1 cup for sour cream mixture, 1 cup for topping)
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
- Make sure to drain all canned ingredients well to avoid soggy cornbread.
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust toppings to your liking or omit any to suit dietary preferences.
- For spicier flavor, add extra green chiles or a dash of hot sauce in the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
