Description
This Jiffy Cornbread Taco Bake is a flavorful layered casserole combining a cornbread base with seasoned ground beef, enchilada sauce, fire roasted corn, and a creamy cheese and sour cream topping. Baked to golden perfection and topped with fresh veggies, it’s a comforting and hearty dish perfect for family dinners.
Ingredients
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
- Remaining 2 oz green chiles, drained
Sour Cream and Cheese Mixture
- 2 cups sour cream
- 2 cups Mexican blend shredded cheese, divided
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 fine. Pour the batter into the prepared baking dish and spread it evenly. Bake for 15-20 minutes until set and cooked through. Remove from oven but keep the oven on.
- Cook the Ground Beef: While the cornbread bakes, heat a large skillet over medium heat. Add 1 lb ground beef and cook, breaking it up, until no longer pink. Drain any excess fat from the skillet.
- Add Seasonings and Vegetables: Stir taco seasoning into the cooked beef. Add the enchilada sauce, fire roasted corn, drained Rotel, and remaining green chiles. Mix thoroughly and heat until warmed through. Remove from heat.
- Mix Sour Cream and Cheese: In a separate bowl, combine 2 cups sour cream with 1 cup of shredded Mexican blend cheese. Stir until smooth and set aside.
- Assemble the Bake: Spread the beef mixture evenly over the baked cornbread base in the baking dish. Then layer the sour cream and cheese mixture over the beef, spreading evenly. 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 from the oven and let the bake rest for a few minutes for easier slicing. Serve warm, topped with diced tomatoes, shredded lettuce, black olives, and green onions as desired.
Notes
- Use fire roasted corn for added smoky flavor, or substitute with regular canned corn if unavailable.
- Drain all canned ingredients well to prevent a soggy bake.
- You can substitute ground turkey or chicken for a leaner protein option.
- Adjust the amount of taco seasoning based on your preferred spice level.
- Leftover bake can be refrigerated for up to 3 days and reheated in the oven.
- Optional toppings like avocado or jalapeños can add extra flavor and texture.
