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Jiffy Cornbread Taco Bake Recipe

Jiffy Cornbread Taco Bake Recipe

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4.7 from 13 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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Find it online: https://amsterdamfoodstories.com/jiffy-cornbread-taco-bake-recipe/