If you’re craving a comforting, crowd-pleasing dish that brings together the best of Tex-Mex flavors and homestyle goodness, you’re going to love this Jiffy Cornbread Taco Bake Recipe. It’s a brilliant layering of a moist, golden cornbread base topped with a spicy, savory taco beef mixture, creamy sour cream and cheese blend, then baked until bubbling with cheesy perfection. This dish not only satisfies your taco cravings but does so in a hearty, easy-to-slice casserole that’s perfect for family dinners or potlucks. Each bite offers a delightful mix of textures and flavors that feels both nostalgic and exciting all at once.
Ingredients You’ll Need
The beauty of this Jiffy Cornbread Taco Bake Recipe lies in its simplicity. These ingredients are straightforward, easy to find, and each one plays a key role in delivering the perfect balance of spice, creaminess, and heartiness that makes this dish so irresistible.
- Jiffy Cornbread Mix: The cornbread base is quick to prepare and brings that classic sweet corn flavor prominent in Southern cooking.
- Milk: Moisturizes the cornbread batter, lending softness and helping bind the mixture.
- Egg: Acts as a natural binder, ensuring the cornbread sets beautifully.
- Green Chiles (4 oz can, drained and divided): Adds just the right amount of mild heat and a smoky undertone layer to both the cornbread and beef mixture.
- Ground Beef (1 lb): The hearty protein base that serves as the taco filling backbone.
- Taco Seasoning Packet (about 3 tbsp): Brings bold, zesty flavor to the meat with a classic Mexican spice blend.
- Enchilada Sauce (½ cup): Infuses the filling with savory, slightly tangy richness that takes the taste profile up a notch.
- Fire Roasted Corn (14 oz can, drained): Adds sweetness and smokiness, plus a nice bite.
- Rotel (10 oz can, drained): Combines diced tomatoes and green chilies for tangy, vibrant texture contrast.
- Sour Cream (2 cups): Blended with cheese to create a creamy, cooling layer amid the spiced beef.
- Mexican Blend Shredded Cheese (2 cups, divided): Melts to cheesy perfection and lends a wow factor both inside and on top.
- Diced Tomatoes, Shredded Lettuce, Black Olives, Green Onions: Fresh toppings that add color, crunch, and freshness when serving.
How to Make Jiffy Cornbread Taco Bake Recipe
Step 1: Prepare the Oven and Baking Dish
First things first: preheat your oven to 400°F (200°C). Grease a 9×9 inch baking dish lightly to make sure nothing sticks. This step sets the stage for a smooth baking experience where your cornbread base will release no problem after baking.
Step 2: Make and Bake the Cornbread Base
In a medium bowl, combine the Jiffy Cornbread Mix with milk, egg, and half of your drained green chiles. Mix just until combined—don’t worry about lumps; they actually help keep the cornbread tender and moist. Pour this batter into your prepared dish, spreading it evenly for a nice foundation. Bake it for about 15-20 minutes until it’s set and golden. Once done, let it rest aside briefly but keep your oven on.
Step 3: Cook the Ground Beef
While the cornbread is baking, warm a skillet over medium heat and brown the ground beef, breaking it into small pieces as it cooks. Once fully cooked and no longer pink, drain the fat to avoid greasy bake layers.
Step 4: Flavor the Beef Mixture
Add your taco seasoning to the hot beef and stir well so every morsel is coated with that iconic spicy mix. Next, fold in the enchilada sauce, fire roasted corn, Rotel, and the remaining green chiles. Mix everything thoroughly and let it heat through to meld the flavors.
Step 5: Prepare the Sour Cream and Cheese Mixture
In a separate bowl, stir together the sour cream and one cup of the shredded Mexican cheese until smooth and creamy. This layer will create a luscious creamy contrast to the spicy beef below and the cheesy topping above.
Step 6: Assemble Your Taco Bake
Now it’s time to build your masterpiece. Spread the beef mixture evenly over the baked cornbread base. Then, layer the sour cream and cheese mixture right on top. Finish by sprinkling the remaining shredded cheese all over to cover the dish.
Step 7: Final Bake
Pop the assembled bake back into the oven for about 20 minutes. You’re looking for the cheese on top to melt, bubble, and turn a gorgeous golden brown. This final step seals all those amazing flavors together.
Step 8: Rest and Serve
Once out of the oven, give your cornbread taco bake a few minutes to cool just enough so it slices neatly. When ready, garnish with diced tomatoes, shredded lettuce, black olives, and green onions for freshness and festive color. Serve warm and enjoy every delicious layer.
How to Serve Jiffy Cornbread Taco Bake Recipe
Garnishes
The garnishes for this dish are your playground for adding color, texture, and brightness. Diced tomatoes bring juicy sweetness, shredded lettuce offers a cool crunch, black olives introduce a slight briny pop, and green onions lend a fresh sharpness that balances the creamy cheesy layers inside.
Side Dishes
This taco bake is a full meal by itself, but pairing it with simple sides ramps things up beautifully. Try a crisp green salad, some zesty guacamole with tortilla chips, or a scoop of refried beans to round out your spread. A light Mexican rice or a fresh fruit salad also complements the flavors perfectly.
Creative Ways to Present
For fun presentation, serve the bake in individual cast-iron skillets for personal portions, or cut it into squares like classic bars for easy potluck sharing. You could also top each serving with a dollop of salsa or guacamole and a sprinkle of fresh cilantro for an extra burst of flavor and eye-appeal.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3 days. The flavors often deepen overnight, making reheated portions even tastier.
Freezing
You can freeze this Jiffy Cornbread Taco Bake Recipe after baking and cooling. Wrap the dish well with foil or plastic wrap, or portion it into freezer-friendly containers. It will keep its quality for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place leftover slices on a baking sheet and warm in a 350°F (175°C) oven for about 15-20 minutes or until heated through. Microwaving works too for individual portions, though oven reheating helps keep the cornbread crust crisp and cheese melty.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great substitute if you want a leaner option. Just be sure to cook it thoroughly and season it well, as it can be milder in flavor than beef.
Is the Jiffy Cornbread Mix gluten-free?
The traditional Jiffy Cornbread Mix contains wheat flour and is not gluten-free. However, you can find gluten-free cornbread mixes to use as a substitute if you need to avoid gluten.
Can I make this recipe vegetarian?
Yes! Replace the ground beef with a plant-based meat substitute or a mixture of beans and vegetables. Adjust the seasoning accordingly and you’ve got a delicious vegetarian version of this taco bake.
What kind of cheese works best?
The Mexican blend shredded cheese offers a nice mix of cheddar, Monterey Jack, and other cheeses that melt well and have balanced flavors. Feel free to experiment with your favorites like pepper jack for some heat or a mild cheddar for creaminess.
Can this be made in a larger pan?
Definitely. Simply double the ingredients and use a 9×13 inch pan for a bigger crowd. Adjust the baking time slightly and check for doneness as you go.
Final Thoughts
This Jiffy Cornbread Taco Bake Recipe is truly one of those dishes that brings everyone to the table with smiles, filled bellies, and happy hearts. It’s easy to make, packed with flavor, and perfect for any casual gathering or comforting weeknight dinner. Give it a try and watch it become a forever favorite in your recipe rotation!
Print
Jiffy Cornbread Taco Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Description
Jiffy Cornbread Taco Bake is a comforting, flavorful casserole combining a fluffy cornbread base with seasoned ground beef, green chiles, fire roasted corn, and melted cheese. Topped with fresh vegetables, this easy-to-make baked dish is perfect for a family dinner or casual gathering.
Ingredients
Cornbread Base
- 1 box Jiffy Cornbread Mix (8.5 ounces)
- 1/3 cup milk
- 1 egg
- 2 oz can green chiles, drained (half of 4 oz can)
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 of 4 oz can)
Sour Cream Cheese Mixture
- 2 cups sour cream
- 2 cups Mexican blend shredded cheese, divided
Toppings
- Diced tomatoes
- Shredded lettuce
- Black olives
- Green onions
Instructions
- Preheat & Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×9 inch baking dish to prevent sticking and set aside.
- Make Cornbread Base: 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, keeping the oven on.
- Cook Ground Beef: While the cornbread is baking, heat a large skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it up as it cooks. Drain any excess fat from the skillet.
- Prepare Beef Mixture: Stir in the taco seasoning, enchilada sauce, drained fire roasted corn, drained Rotel, and remaining green chiles into the cooked beef. Mix thoroughly and heat through. Remove from heat.
- Mix Sour Cream & Cheese: In a separate bowl, combine 2 cups sour cream with 1 cup of the shredded Mexican cheese. Stir until smooth and set aside.
- Assemble 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 evenly. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake the Casserole: Return the assembled dish to the oven and bake for 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Serve & Garnish: Remove from oven and let rest for a few minutes for easier slicing. Serve warm, topped with diced tomatoes, shredded lettuce, black olives, and green onions as desired.
Notes
- For a spicier kick, use a spicy Rotel variety or add jalapeños to the beef mixture.
- To make it quicker, prepare the cornbread mix in advance and keep cooked.
- This dish reheats well and can be stored covered in the refrigerator for 3 days.
- Use low-fat sour cream to reduce fat content, if desired.
- Add extra veggies like bell peppers or black beans to the beef mixture for variety.
