COLORFUL
There’s something about the combination of sweet cornbread and spicy taco flavors that screams comfort food. Imagine a layer of fluffy cornbread, topped with spicy taco beef, smothered in cheese, and baked to perfection. Jiffy Cornbread Taco Bake is the kind of meal that brings everyone to the table, making it perfect for an easy family dinner that everyone will love.
Ingredients:
Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8
- 1 box Jiffy Cornbread Mix, 8.5 ounces
- ⅓ cup Milk
- 4 oz can Green Chiles, drained and divided
- 1 Egg
- 1 lb Ground Beef
- 1 packet Taco Seasoning, about 3 tablespoons
- ½ cup Enchilada Sauce
- 14 oz can Fire Roasted Corn, drained
- 10 oz can Rotel, drained
- 2 cups Sour Cream
- 2 cups Mexican Blend Shredded Cheese, divided
- Optional Toppings: diced tomatoes, shredded lettuce, black olives and green onions
Instructions:
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F. Lightly grease a 9×9 inch baking dish.
- Cornbread Layer: In a medium bowl, combine the Jiffy Cornbread Mix, milk, egg, and drained green chiles. Stir until just mixed; it’s okay if there are some lumps. Spread this batter into the bottom of the prepared baking dish. Bake for 15-20 minutes until cooked through and set.
- Brown the Ground Beef: While the cornbread is cooking, in a large skillet over medium heat, brown the ground beef until it is no longer pink and drain any excess fat.
- Add Mix-ins: Stir the taco seasoning into the cooked ground beef. Add the enchilada sauce, drained fire-roasted corn, and drained Rotel. Mix until combined and warm through then remove from heat.
- Sour Cream & Cheese: In a medium bowl mix together sour cream and 1 cup of shredded cheese. Set aside.
- Assemble: Spoon the beef mixture over the cornbread layer in the baking dish. Spread it evenly. Next, layer on the cheese/ sour cream mixture and spread it out evenly. Finally, sprinkle the remaining 1 cup of the Mexican blend shredded cheese over the top.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly and cooked through.
- Serve: Let the bake rest for a few minutes after taking it out of the oven. Serve warm with your choice of optional toppings: diced tomatoes, shredded lettuce, black olives, and sliced green onions.
Storage and Reheating Instructions:
This dish keeps well in the refrigerator for up to 4 days. It also freezes like a dream. Cool it completely, then wrap it tightly in plastic wrap followed by foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat as directed below.
The Jiffy Cornbread Taco Bake reheats beautifully in the microwave or oven. For best results, cover it with foil and warm it in the oven at 350°F until heated through.
Helpful Tips & Substitutions
Can this be made ahead of time?
Yes! You can prepare the cornbread base and beef mixture a day ahead, store them separately in the fridge, and then assemble and bake the dish the next day. This makes it a perfect choice for entertaining or simplifying your meal prep.
Substitutions & Variations
This recipe is incredibly versatile. Don’t have ground beef? Use ground turkey or chicken. Not a fan of green chiles? Leave them out or swap them for diced jalapeños if you like it hot. You can also play around with the cheese, using what you have on hand or prefer. The possibilities are endless, making it easy to customize the dish to your taste.
Helpful Cooking Notes
- For a crispier cornbread layer, bake it a bit longer before adding the toppings.
- Draining the canned ingredients well helps to prevent the bake from becoming soggy.
- Feel free to add more taco seasoning if you like your taco bake with a little extra kick.
- Serving this dish with a side of rice or a simple green salad rounds out the meal perfectly.
Try Some of our Other Favorite Dinner Recipes
Jiffy Cornbread Taco Bake is a perfect blend of sweet cornbread and spicy taco flavors. It promises an ideal meal for busy weeknights.
INGREDIENTS
- 1 box Jiffy Cornbread Mix, 8.5 ounces
- ⅓ cup Milk
- 4 oz can Green Chiles, drained and divided
- 1 Egg
- 1 lb Ground Beef
- 1 packet Taco Seasoning, about 3 tablespoons
- ½ cup Enchilada Sauce
- 14 oz can Fire Roasted Corn, drained
- 10 oz can Rotel, drained
- 2 cups Sour Cream
- 2 cups Mexican Blend Shredded Cheese, divided
- Optional Toppings: diced tomatoes, shredded lettuce, black olives and green onions
INSTRUCTIONS
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F. Lightly grease a 9×9 inch baking dish.
- Cornbread Layer: In a medium bowl, combine the Jiffy Cornbread Mix, milk, egg, and drained green chiles. Stir until just mixed; it’s okay if there are some lumps. Spread this batter into the bottom of the prepared baking dish. Bake for 15-20 minutes until cooked through and set.
- Brown the Ground Beef: While the cornbread is cooking, in a large skillet over medium heat, brown the ground beef until it is no longer pink and drain any excess fat.
- Add Mix-ins: Stir the taco seasoning into the cooked ground beef. Add the enchilada sauce, drained fire-roasted corn, and drained Rotel. Mix until combined and warm through then remove from heat.
- Sour Cream & Cheese: In a medium bowl mix together sour cream and 1 cup of shredded cheese. Set aside.
- Assemble: Spoon the beef mixture over the cornbread layer in the baking dish. Spread it evenly. Next, layer on the cheese/ sour cream mixture and spread it out evenly. Finally, sprinkle the remaining 1 cup of the Mexican blend shredded cheese over the top.
- Bake: Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly and cooked through.
- Serve: Let the bake rest for a few minutes after taking it out of the oven. Serve warm with your choice of optional toppings: diced tomatoes, shredded lettuce, black olives, and sliced green onions.
NOTES
Storage and Reheating Instructions
This dish keeps well in the refrigerator for up to 4 days. It also freezes like a dream. Cool it completely, then wrap it tightly in plastic wrap followed by foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat as directed below. The Jiffy Cornbread Taco Bake reheats beautifully in the microwave or oven. For best results, cover it with foil and warm it in the oven at 350°F until heated through.Helpful Tips & Substitutions
Can this be made ahead of time?
Yes! You can prepare the cornbread base and beef mixture a day ahead, store them separately in the fridge, and then assemble and bake the dish the next day. This makes it a perfect choice for entertaining or simplifying your meal prep.Substitutions & Variations
This recipe is incredibly versatile. Don’t have ground beef? Use ground turkey or chicken. Not a fan of green chiles? Leave them out or swap them for diced jalapeños if you like it hot. You can also play around with the cheese, using what you have on hand or prefer. The possibilities are endless, making it easy to customize the dish to your taste.Helpful Cooking Notes
- For a crispier cornbread layer, bake it a bit longer before adding the toppings.
- Draining the canned ingredients well helps to prevent the bake from becoming soggy.
- Feel free to add more taco seasoning if you like your taco bake with a little extra kick.
- Serving this dish with a side of rice or a simple green salad rounds out the meal perfectly.
NUTRITION
Serving: 8gCalories: 406kcalCarbohydrates: 17gProtein: 21gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 113mgSodium: 621mgPotassium: 449mgFiber: 2gSugar: 6gVitamin A: 780IUVitamin C: 13mgCalcium: 425mgIron: 2mg
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