Jiffy Cornbread Taco Bake

Why You’ll Love This Recipe

This recipe is a delicious twist on taco night, combining savory taco-seasoned beef with the classic taste of cornbread. It’s quick to prepare, uses pantry staples, and comes together in one baking dish for minimal cleanup. The cornbread topping bakes up golden and slightly sweet, complementing the spicy, cheesy taco layer beneath. Kids and adults alike will devour it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, chopped

• Taco seasoning

• Water

• Canned diced tomatoes with green chilies (such as Rotel)

• Canned corn, drained

• Shredded cheddar cheese

• Jiffy corn muffin mix

• Eggs

• Milk

Directions

1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

2. In a skillet over medium heat, cook ground beef and chopped onion until beef is browned and cooked through. Drain excess fat.

3. Stir in taco seasoning, water, diced tomatoes with green chilies, and corn. Simmer for 5 minutes to combine flavors.

4. Pour the beef mixture into the prepared baking dish and spread evenly.

5. Sprinkle shredded cheddar cheese over the beef layer.

6. In a separate bowl, mix the Jiffy corn muffin mix with eggs and milk according to package directions.

7. Pour the cornbread mixture over the top of the cheese layer and spread gently to cover.

8. Bake for 25–30 minutes, or until the cornbread is golden and cooked through.

9. Let cool for 5 minutes before serving.

Servings and timing

This recipe serves 6 to 8 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the meat mixture.

• Veggie Boost: Mix in black beans, bell peppers, or zucchini with the beef.

• Chicken Version: Use shredded rotisserie chicken instead of ground beef.

• Cheesy Cornbread: Stir some shredded cheese into the cornbread batter.

• Taco Toppings Bar: Serve with sour cream, salsa, avocado, or green onions on the side.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1–2 minutes or bake in the oven at 350°F (175°C) until warmed through.
This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this dish ahead of time?

Yes, assemble the casserole up to the cornbread layer and refrigerate. Add the cornbread topping just before baking.

Do I need to use Jiffy brand mix?

Jiffy is recommended for its sweet flavor and texture, but any boxed cornbread mix will work.

Can I make it gluten-free?

Use a gluten-free cornbread mix and check your taco seasoning for gluten-free certification.

What other meats can I use?

Ground turkey, chicken, or even plant-based crumbles are great substitutes.

How do I know when the cornbread is done?

Insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.

Can I make this in a cast iron skillet?

Yes, you can cook the beef in a large oven-safe skillet and bake everything directly in it.

Can I use homemade taco seasoning?

Absolutely. Blend chili powder, cumin, paprika, garlic powder, and onion powder to your taste.

What sides go well with this?

A fresh salad, Mexican rice, or refried beans pair perfectly.

Can I add salsa to the meat mixture?

Yes, it adds more flavor and moisture. Just reduce other liquids slightly.

Will this work with two boxes of Jiffy for a thicker topping?

Yes, but increase baking time by 5–10 minutes and check for doneness.

Conclusion

Jiffy Cornbread Taco Bake is the perfect fusion of taco night and comfort food. With layers of seasoned meat, melty cheese, and a golden cornbread crust, it’s a crowd-pleaser that’s easy to throw together and even easier to love. Whether you’re feeding a hungry family or hosting a casual get-together, this casserole is a reliable, delicious choice every time.

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