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Jiffy Cornbread Taco Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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Find it online: https://peruvianfoodrecipes.com/jiffy-cornbread-taco-bake-recipe/