Jiffy Cornbread Taco Bake Recipe
If you’re craving a dinner that’s cozy, crowd-pleasing, and just a little bit unexpected, look no further than Jiffy Cornbread Taco Bake. This irresistible casserole combines all your taco night favorites—seasoned meat, beans, cheese, and salsa—blanketed under a golden, slightly sweet layer of classic Jiffy cornbread. The result? A meal that’s hearty enough for a family gathering, easy enough for a busy weeknight, and guaranteed to inspire second helpings. Whether you’re a longtime fan or discovering it for the first time, Jiffy Cornbread Taco Bake is about to earn a spot in your dinner rotation.
Ingredients You’ll Need
Every ingredient in this recipe was chosen for maximum flavor, color, and simplicity. From the pantry staples to the fresh garnishes, each one plays a role in making your Jiffy Cornbread Taco Bake unforgettable.
- Jiffy Corn Muffin Mix: The secret to that classic, slightly sweet cornbread topping that bakes up golden and fluffy every single time.
- Large egg: Helps bind the cornbread batter, giving it structure and a tender crumb.
- Milk: Adds moisture to the cornbread layer, making it soft and satisfying.
- Ground beef or ground turkey: Your hearty base for the taco filling—choose beef for richness or turkey for a lighter twist.
- Taco seasoning: Instantly infuses the meat with bold, zesty flavor—store-bought or homemade both work!
- Water: Helps distribute the taco seasoning evenly and keeps the filling juicy.
- Canned corn: Adds bursts of sweetness and a pop of color to every bite.
- Black beans: Brings creaminess, fiber, and extra protein to the filling.
- Salsa: Delivers tang, spice, and moisture—use your favorite jarred or fresh salsa.
- Shredded cheddar cheese: Melts into gooey layers and creates that irresistible cheesy finish.
- Salt and black pepper: Essential for balancing and boosting all the flavors in the dish.
- Green onions or cilantro (optional): A fresh, vibrant garnish that wakes up every serving with color and a hint of brightness.
How to Make Jiffy Cornbread Taco Bake
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 375°F. Grease a 9×9-inch (or similar-sized) baking dish with a little butter or nonstick spray—this ensures easy serving later and keeps the cornbread from sticking.
Step 2: Brown the Meat
In a large skillet over medium heat, cook the ground beef (or turkey) until it’s fully browned, breaking it into crumbles as it cooks. If there’s any extra fat in the pan, drain it off so your casserole isn’t greasy and flavors stay nicely balanced.
Step 3: Spice and Simmer
Sprinkle in the taco seasoning and add 1/2 cup water. Stir everything together and let the mixture simmer for 2 to 3 minutes. This step lets the spices infuse the meat, creating that savory, taco-inspired taste that makes Jiffy Cornbread Taco Bake so craveable.
Step 4: Add the Veggies and Salsa
Stir in the drained corn, rinsed black beans, salsa, salt, and pepper. Mix until everything is evenly coated and heated through, then take the skillet off the heat. This combination of flavors and textures forms the hearty base for your casserole.
Step 5: Mix the Cornbread Batter
In a separate bowl, combine the Jiffy Corn Muffin Mix with the egg and milk. Stir just until everything is incorporated—over-mixing can make the cornbread tough, so a few lumps are totally fine.
Step 6: Assemble the Bake
Spread the taco meat mixture evenly into your prepared baking dish. Sprinkle 1 cup of the shredded cheddar cheese on top of the meat, then gently spoon the cornbread batter over everything. Use the back of a spoon or spatula to spread it all the way to the edges, creating a cozy blanket of cornbread.
Step 7: Bake to Golden Perfection
Place your dish in the oven and bake for 20 to 25 minutes, until the cornbread is puffed, golden, and cooked through. To check for doneness, insert a toothpick into the cornbread layer—it should come out clean.
Step 8: Add the Final Cheesy Touch
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese over the top. Return the bake to the oven for 2 to 3 minutes, just until the cheese is melted and bubbly. Garnish with chopped green onions or cilantro if you like, and serve warm for the ultimate comfort food experience.
How to Serve Jiffy Cornbread Taco Bake
Garnishes
To really make your Jiffy Cornbread Taco Bake pop, don’t skip the garnishes! Sprinkle freshly chopped green onions or cilantro over each serving for a burst of color and flavor. If you love heat, add a few slices of jalapeño or a drizzle of hot sauce. A spoonful of sour cream or guacamole on the side turns each scoop into a mini taco celebration.
Side Dishes
This casserole is filling on its own, but it pairs beautifully with a simple green salad, tangy pickled jalapeños, or a bowl of Mexican rice. Chips and salsa or a creamy avocado salad are also fantastic choices to round out your meal and add a little crunch.
Creative Ways to Present
For a party or potluck, cut the bake into squares and serve each piece in a colorful cupcake liner for easy, grab-and-go portions. Or, for a fun twist, scoop servings into individual bowls and top with all your favorite taco toppings—think diced tomatoes, shredded lettuce, and a sprinkle of crushed tortilla chips for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Jiffy Cornbread Taco Bake keeps like a dream! Let leftovers cool to room temperature, then cover the dish tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. The flavors meld even more as it sits, making leftovers a real treat.
Freezing
To freeze, wrap the cooled casserole tightly in plastic wrap and foil, or use a freezer-safe container. It will keep well for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating to preserve the best texture.
Reheating
To reheat, cover the bake with foil and warm it in a 350°F oven for about 15 to 20 minutes, or until heated through. For single servings, the microwave works great—just heat in short intervals to avoid overcooking. Add a fresh sprinkle of cheese or a dollop of salsa to wake up the flavors.
FAQs
Can I make Jiffy Cornbread Taco Bake vegetarian?
Absolutely! Simply swap the ground meat for a plant-based alternative or double up on beans and corn. You’ll still get all the bold taco flavors and satisfying texture without the meat.
What’s the best way to spice it up?
Try adding chopped jalapeños or green chiles to the cornbread batter, or use a spicy salsa in the filling. You can also sprinkle a little cayenne or chili flakes over the top before baking for extra kick.
Can I use a different cheese?
Definitely! While cheddar brings classic taco flavor, Monterey Jack, pepper jack, or a Mexican cheese blend all work beautifully. Mix and match to suit your taste (or what’s in your fridge).
Is Jiffy Cornbread Taco Bake gluten-free?
As written, this recipe isn’t gluten-free due to the Jiffy mix. However, you can substitute your favorite gluten-free cornbread mix—just follow the package directions for swapping.
Can I prep Jiffy Cornbread Taco Bake ahead of time?
Yes! You can assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed.
Final Thoughts
This Jiffy Cornbread Taco Bake is the kind of recipe you’ll want to keep in your back pocket for busy nights or casual gatherings. It’s hearty, flavor-packed, and so easy to customize with your favorite fixings. Give it a try, and don’t be surprised if it becomes a new family favorite—there’s just something about that golden cornbread crust and taco-inspired filling that brings everyone to the table with a smile.
Print
Jiffy Cornbread Taco Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Jiffy Cornbread Taco Bake combining savory taco-seasoned ground beef with a moist cornbread topping, perfect for a comforting weeknight dinner. This Tex-Mex casserole layers seasoned meat, beans, corn, salsa, and cheddar cheese under a golden cornbread crust, garnished with fresh green onions or cilantro for added zest.
Ingredients
Meat and Seasoning
- 1 pound ground beef or ground turkey
- 1 packet taco seasoning
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cornbread Batter
- 1 box Jiffy Corn Muffin Mix
- 1 large egg
- 1/3 cup milk
Casserole Fillings and Toppings
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup salsa
- 1 1/2 cups shredded cheddar cheese, divided
- Chopped green onions or cilantro for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish or a similar-sized casserole dish thoroughly to prevent sticking.
- Cook Meat: In a large skillet over medium heat, brown the ground beef or turkey, breaking it apart as it cooks until fully cooked. Drain off any excess fat to keep the dish from becoming greasy.
- Season Meat Mixture: Add the taco seasoning packet and 1/2 cup water to the cooked meat. Stir well and let it simmer for 2 to 3 minutes until the flavors meld and the liquid reduces slightly.
- Add Vegetables and Salsa: Stir in the drained corn, rinsed black beans, salsa, salt, and pepper into the meat mixture. Mix until well combined and then remove from heat.
- Prepare Cornbread Batter: In a medium bowl, whisk together the Jiffy Corn Muffin Mix, egg, and milk just until combined. Avoid overmixing to keep the cornbread tender.
- Assemble Casserole: Spread the taco meat mixture evenly on the bottom of the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese over the meat layer.
- Add Cornbread Topping: Carefully spoon the cornbread batter over the meat and cheese layer, spreading it evenly with a spatula to cover the entire surface.
- Bake: Place the casserole in the preheated oven and bake for 20 to 25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Add Cheese and Finish Baking: Remove the dish from the oven, sprinkle the remaining 1/2 cup shredded cheddar cheese on top, then return it to the oven for 2 to 3 minutes until the cheese melts.
- Garnish and Serve: Optionally garnish with chopped green onions or fresh cilantro. Serve warm for a comforting and flavorful meal.
Notes
- Add chopped jalapeños or green chiles to the cornbread batter for extra heat.
- This recipe is great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7g
- Sodium: 840mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 85mg
