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
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 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
