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
Scale
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.
