Jiffy Cornbread Taco Bake Recipe
If you have a craving for something cheesy, comforting, and packed with vibrant Southwestern flavors, the Jiffy Cornbread Taco Bake Recipe is going to be your new best friend in the kitchen. This dish brings together the simplicity of Jiffy cornbread with a zesty taco beef filling, layered with creamy sour cream and melted Mexican cheese for a perfect texture combination. Whether you’re feeding a crowd or just want a hearty weeknight meal, this bake offers a delightful twist on taco night that’s fun to make and impossible to resist.
Ingredients You’ll Need
The beauty of the Jiffy Cornbread Taco Bake Recipe lies in its simple, straightforward ingredients that come together to create layers of flavor and texture. Each component plays an essential role—from the quick and easy cornbread base to the spicy taco seasoned beef, and the creamy cheese layers that tie it all together.
- Jiffy Cornbread Mix: The foundation of the bake that provides a tender, slightly sweet crust.
- Milk: Essential to moisten the cornbread mix and keep it soft.
- Egg: Acts as a binder to hold the cornbread together.
- Green Chiles (4 oz can, drained): Adds just the right amount of mild heat and depth.
- Ground Beef (1 lb): The hearty protein that carries all the savory taco flavors.
- Taco Seasoning Packet: Infuses the beef with that signature Southwest seasoning blend.
- Enchilada Sauce (1/2 cup): Brings moisture and a smoky richness to the beef filling.
- Fire Roasted Corn (14 oz can, drained): Adds a sweet, slightly smoky crunch.
- Rotel (10 oz can, drained): Diced tomatoes and green chilies add freshness and a bit of zing.
- Sour Cream (2 cups): Creates a creamy, cooling layer that balances the spices.
- Mexican Blend Shredded Cheese (2 cups, divided): Melts perfectly to form gooey, golden layers.
- Diced Tomatoes, Shredded Lettuce, Black Olives, Green Onions (for topping): Fresh garnishes that add crunch and color at serving time.
How to Make Jiffy Cornbread Taco Bake Recipe
Step 1: Preheat Oven and Prepare Baking Dish
Start by heating your oven to 400°F (200°C) and lightly greasing a 9×9 inch baking dish. This simple first step ensures your bake won’t stick and that it cooks evenly from edge to edge.
Step 2: Prepare Cornbread Layer
In a medium bowl, mix together the Jiffy Cornbread Mix, milk, egg, and half of the drained green chiles until just combined—don’t worry if the batter is a bit lumpy. Pour this mixture into the baking dish and spread it so the base cooks uniformly. Bake for 15-20 minutes until the cornbread is set and lightly golden. Remove it from the oven but keep the oven on for later.
Step 3: Cook the Ground Beef
While your cornbread is baking, warm a large skillet over medium heat and cook your ground beef, breaking it up as it browns until no pink remains. Drain the excess fat to avoid a greasy bake and keep the filling flavorful rather than oily.
Step 4: Add Seasonings and Vegetables
Once the beef is cooked, stir in the taco seasoning packet, enchilada sauce, fire roasted corn, Rotel, and the remaining green chiles. Mix these ingredients together well and heat the mixture until it’s warmed through. This will build the rich, layered filling that defines this dish.
Step 5: Mix Sour Cream and Cheese
In a separate bowl, combine the sour cream with one cup of shredded cheese, stirring until smooth and creamy. This mixture adds richness and helps to mellow out the heat from the spices while giving the bake a luscious cheesy layer.
Step 6: Assemble the Bake
Layer the taco beef mixture evenly on top of your baked cornbread base. Then spread the sour cream and cheese mixture on top of the beef layer, smoothing it out with a spatula. Finish off with the remaining cup of shredded cheese sprinkled generously across the top.
Step 7: Bake
Pop your assembled dish back into the oven and bake for 20 minutes. Keep an eye on it—the top should melt into a bubbly, golden-brown crust that makes the whole house smell amazing.
Step 8: Rest and Serve
Once out of the oven, let the bake sit for a few minutes before slicing to allow the layers to set, which makes for neater portions. Serve warm with fresh diced tomatoes, shredded lettuce, black olives, and chopped green onions scattered on top for brightness and crunch.
How to Serve Jiffy Cornbread Taco Bake Recipe
Garnishes
Add some fresh diced tomatoes, crispy shredded lettuce, black olives, and green onions to bring an extra layer of texture and freshness that perfectly complements the cheesy, spicy layers inside. These garnishes also add vibrant color to make the dish pop on your plate.
Side Dishes
Consider pairing this taco bake with a crisp green salad to balance the richness, or some refried beans and Spanish rice if you want to embrace a full-on Tex-Mex feast. Chips and salsa on the side always elevate the meal as well.
Creative Ways to Present
Serve the bake family-style in the dish to let everyone take what they want, or portion into individual ramekins and garnish each for a festive, personal touch. You can also turn leftovers into taco toppings or mix into nachos for a totally different but equally delicious meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making this an ideal make-ahead meal for busy nights.
Freezing
This dish freezes beautifully. Wrap tightly with foil or plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftover portions in the microwave or oven until warmed through. If using the oven, cover with foil to keep the moisture in and heat at 350°F (175°C) for about 15-20 minutes for even warming and that fresh-baked texture.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works well and makes the dish a bit lighter without compromising flavor. Just cook and season it the same way as you would the beef.
Is it necessary to drain the canned ingredients?
Yes, draining the green chiles, corn, and Rotel helps prevent the bake from becoming too watery, ensuring the right texture with a nice firm cornbread base.
Can this recipe be made gluten-free?
To make it gluten-free, substitute the Jiffy Cornbread Mix with a gluten-free cornbread mix of your choice and double-check that your taco seasoning and enchilada sauce are gluten-free.
What can I substitute for sour cream if I don’t have any?
You can use Greek yogurt as a healthier alternative or even a cream cheese mixture for a richer taste. Both will add creaminess and balance the spices nicely.
Can I add beans to this recipe?
Definitely! Black beans or pinto beans are great additions and will boost fiber and protein. Just rinse and drain a can of beans and stir them into the beef mixture before layering.
Final Thoughts
You really can’t go wrong with the Jiffy Cornbread Taco Bake Recipe—it’s hearty, flavorful, and surprisingly easy to whip up. Whether you’re feeding family, entertaining guests, or just craving a cozy meal, this recipe delivers comfort in every bite. Trust me, once you try it, this taco bake will become a staple in your recipe rotation!
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Jiffy Cornbread Taco Bake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Jiffy Cornbread Taco Bake combines the comforting texture of cornbread with savory seasoned ground beef, enchilada sauce, and a creamy cheesy topping, creating an easy-to-make, flavorful dish perfect for family dinners or gatherings. Loaded with Tex-Mex flavors and topped with fresh veggies, it bakes to golden perfection in under an hour.
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 the 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 Mixture
- 2 cups sour cream
- 1 cup Mexican blend shredded cheese (divided from 2 cups)
Topping
- 1 cup Mexican blend shredded cheese (remaining half of 2 cups)
- Diced tomatoes, for serving
- Shredded lettuce, for serving
- Black olives, sliced, for serving
- Green onions, chopped, for serving
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
- You can substitute the Jiffy Cornbread Mix for homemade cornbread batter if preferred.
- Drain all canned vegetables well to avoid excess moisture in the bake.
- Adjust the amount of enchilada sauce and taco seasoning to taste for spice level.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- For a lighter option, use lean ground beef or ground turkey.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
