Description
Jiffy Cornbread Taco Bake is a hearty and flavorful casserole featuring a golden layer of moist cornbread topped with seasoned taco beef, fire-roasted corn, Rotel, sour cream, and plenty of melty Mexican cheese. Customizable and convenient, it’s perfect for busy weeknights or potlucks, delivering a delicious Tex-Mex inspired main course in under an hour.
Ingredients
Units
Scale
Cornbread Layer
- 1 box Jiffy Cornbread Mix (8.5 ounces)
- 1/3 cup milk
- 1 egg
- 4 oz can green chiles, drained and divided
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
Creamy Cheese Layer
- 2 cups sour cream
- 2 cups Mexican blend shredded cheese, divided
Optional Toppings
- 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
- This bake can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Cool completely, wrap tightly, and freeze. Thaw overnight in the fridge before reheating.
- Reheat covered in a 350°F oven or use the microwave for individual portions until heated through.
- You can prepare the cornbread and beef mixture a day ahead, refrigerate them separately, and assemble and bake when ready to serve.
- Swap ground beef for ground turkey or chicken for a lighter version.
- If you like it spicy, substitute jalapeños for green chiles or add extra taco seasoning.
- Ensure all canned ingredients are well-drained to avoid a soggy bake.
- Bake the cornbread base a bit longer initially for an extra crispy bottom.
- Serve with a side of rice or green salad to make a complete meal.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 495
- Sugar: 6 g
- Sodium: 1110 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
