Jiffy Cornbread Taco Bake

5 from 1 vote

An easy taco bake made with ground beef and a Jiffy cornbread crust!

Course Dinner

Cuisine American, Mexican

Keyword cornbread taco bake, jiffy cornbread taco bake, taco cornbread bake

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 594kcal

Author Blair Lonergan

1 lb. ground beef (or sub with ground turkey or ground chicken)
1 (1 ounce) packet taco seasoning mix, plus water or other ingredients called for on package
1 cup shredded sharp cheddar cheese or Mexican cheese blend
1 (15.25 ounce) can corn kernels, drained
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can chopped green chiles
1 tablespoon finely chopped fresh or jarred jalapeno pepper (optional)
½ cup sour cream, at room temperature
2 large eggs, at room temperature and lightly beaten
1 (8.5 ounce) box Jiffy corn muffin mix
4 tablespoons (½ of a stick) salted butter, melted and slightly cooled
Optional garnish: sliced green onion or chopped fresh herbs such as parsley or cilantro; salsa; pico de gallo; guacamole or sliced avocado

Preheat oven to 350°F. Grease a 2-quart baking dish (about 9-inch square or 11 x 7-inches) or spray with nonstick cooking spray. Set side.
In a large skillet over medium-high heat, brown the ground meat with the taco seasoning mix and water according to the package directions. Spread the taco meat in the bottom of the prepared baking dish. Top with cheese.
In a large bowl, stir together the corn kernels, cream-style corn, green chiles, jalapeno, sour cream, eggs, Jiffy mix, and melted butter.
Spread the cornbread mixture over the taco meat.
Bake, uncovered, for 50-55 minutes, or until lightly browned on top. The casserole is done when the center is set and a toothpick inserted in the center comes out clean or with loose crumbs, but not wet with batter. If the top of the casserole starts to get too dark before it’s cooked through, just tent loosely with foil and continue baking.

Baking Dish: You can use either a 2-quart or 3-quart casserole dish for this recipe. If you like a thicker cornbread layer on top, I recommend using the smaller pan. I've shown the Staub 10.5 x 7.5 inch baking dish here.

Bring the sour cream and eggs to room temperature before stirring together the ingredients. This will help everything combine easily.

Slightly cool the melted butter before adding it to the rest of the ingredients. This will prevent the hot butter from inadvertently scrambling the eggs.

Check the Topping: Make sure that the cornbread is completely cooked through before you pull the dish from the oven. You don’t want to find uncooked cornbread batter in your casserole, so use a toothpick inserted in the very center of the casserole to determine if the topping is set. If the toothpick comes out clean, then you know that the cornbread is done.

Tent with Foil: If your casserole starts to brown too much on top before it’s finished cooking, cover it loosely with foil.

Garnish individual servings of this easy cornbread taco bake with chopped fresh cilantro, lime wedges, dollops of sour cream, salsa, diced avocado, guacamole, or a spoonful of pico de gallo for even more bright flavor.