Name: Jiffy Cornbread Taco Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 box Jiffy corn muffin mix; 1 large egg; ⅓ cup milk; 1 pound ground beef or ground turkey; 1 packet taco seasoning; ½ cup water; 1 can (15 oz) black beans (drained and rinsed); 1 cup corn kernels (fresh, frozen, or canned and drained); 1 cup shredded cheddar cheese; ½ cup salsa or enchilada sauce; sour cream; diced tomatoes; green onions; jalapeños; cilantro

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If you’re craving a supremely satisfying weeknight dinner that lands somewhere between taco night and cornbread comfort, this Jiffy Cornbread Taco Bake Recipe is about to become your new best friend. It layers perfectly seasoned taco meat, hearty beans and corn, and a pillowy blanket of golden cornbread, all tied together with oozy cheddar and a flourish of your favorite taco toppings. Whether you’re feeding a hungry crowd or simply want leftovers you’ll actually look forward to, this recipe guarantees bold Tex-Mex flavors and the joy of scooping into a casserole that’s every bit as fun as it is delicious.

Jiffy Cornbread Taco Bake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Jiffy Cornbread Taco Bake Recipe is how simple yet essential each ingredient is. Every bite offers a genius blend of savory, sweet, creamy, and a little zesty — yielding a dish greater than the sum of its parts!

Jiffy corn muffin mix: Delivers a sweet, tender cornbread topping with zero fuss — all the comfort, none of the hassle.
Large egg: Binds the cornbread mix, ensuring a fluffy texture and even rise.
Milk: Brings richness and moisture to the cornbread batter for that perfect golden crumb.
Ground beef or ground turkey: The hearty, flavorful base of your taco filling; choose turkey for a lighter option.
Taco seasoning: Packs in bold Tex-Mex flavor, instantly transforming ground meat into spicy taco goodness.
Water: Helps the seasoning blend into the meat, making it saucy and irresistibly juicy.
Black beans (drained and rinsed): Add a creamy texture and boost of protein, making the casserole extra satisfying.
Corn kernels (fresh, frozen, or canned and drained): Pop in a little sweetness and a delightful golden color throughout the casserole.
Shredded cheddar cheese: Melts into gooey puddles between the layers, cementing that classic taco-night comfort.
Salsa or enchilada sauce: Introduces tang, spice, and a punch of tomato flavor; choose your favorite to steer the vibe!
Optional toppings (sour cream, diced tomatoes, green onions, jalapeños, cilantro): Customize your bake and add color, crunch, and richness just how you like it.

How to Make Jiffy Cornbread Taco Bake Recipe

Step 1: Prep Your Baking Dish

Start by preheating your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar casserole pan with cooking spray or a touch of oil. This keeps cleanup easy and ensures that golden crust comes out in one glorious piece.

Step 2: Brown the Meat

Heat a skillet over medium, add the ground beef or turkey, and break it apart as it cooks. Sauté until it’s fully browned and fragrant, about 5-7 minutes. If there’s extra fat, drain it off — we want flavor, not grease!

Step 3: Add Mexican Flavors

Sprinkle in your taco seasoning and splash in the ½ cup water. Let it simmer with the meat for a couple of minutes, stirring, so all the beef bits soak up that fiesta of flavor. It should be saucy, not dry, at this point.

Step 4: Stir in Beans, Corn, and Sauce

Add the drained black beans, corn, and your choice of salsa or enchilada sauce. Mix everything together and let it cook for another 2 minutes, just until combined and heated through. The filling will smell amazing!

Step 5: Prepare the Cornbread Batter

In a mixing bowl, combine the Jiffy corn muffin mix, large egg, and milk. Stir just until the batter is blended — overmixing can make cornbread tough, so be gentle. This step is fast, and the payoff is huge.

Step 6: Assemble the Casserole

Spread your taco meat mixture evenly in the bottom of the greased baking dish. Sprinkle the shredded cheddar cheese all over the top (if you love it extra cheesy, add a double layer here!). Next, pour your cornbread batter over everything, using a spatula to gently smooth it out to the edges, sealing in those spicy, saucy layers below.

Step 7: Bake to Perfection

Bake for 25–30 minutes on the center rack. The cornbread should be beautifully golden, and if you insert a toothpick into the center, it comes out clean. Let the Jiffy Cornbread Taco Bake Recipe rest for 5–10 minutes before serving so all those layers set up just right.

How to Serve Jiffy Cornbread Taco Bake Recipe

Garnishes

The finishing touches bring your Jiffy Cornbread Taco Bake Recipe to life! Dollop with sour cream, sprinkle with diced tomatoes, green onions, jalapeños, and a scatter of fresh cilantro. Each bite is your own little customizable taco moment!

Side Dishes

Keep it simple with a green salad tossed in a tangy vinaigrette or serve alongside Mexican rice or a fresh avocado and tomato salad. For a bolder Tex-Mex theme, add tortilla chips and salsa for some extra crunch.

Creative Ways to Present

This dish is a showstopper straight from the oven, but get creative by scooping out individual portions into wide bowls or layering with shredded lettuce for a taco salad vibe. For parties, bake in mini ramekins for adorable single servings — everyone gets their own golden-topped casserole!

Make Ahead and Storage

Storing Leftovers

Don’t let a single delicious bite go to waste! Cover the baking dish with foil or transfer leftovers into airtight containers. The Jiffy Cornbread Taco Bake Recipe keeps well in the fridge for up to 3 days, making it a champion for meal prep or next-day lunches.

Freezing

Yes, you can freeze this taco bake! Cool it completely, then wrap tightly in foil and plastic wrap or use a freezer-safe container. It will stay delicious for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

For best texture, reheat in a 350°F oven covered with foil until warmed through, about 15-20 minutes. For a quick fix, microwave individual portions in 30-second bursts, but be sure to cover with a damp paper towel to keep the cornbread moist.

FAQs

Can I make the Jiffy Cornbread Taco Bake Recipe vegetarian?

Absolutely! Swap the ground beef or turkey for a meatless crumble or additional black beans, and use vegetarian taco seasoning. The flavors will still be bold and satisfying — even meat lovers may not notice the difference.

Can I double the recipe for a larger crowd?

Yes, just use a 9×13-inch baking dish and double all the ingredients. Cooking time may need a slight increase — check that the cornbread layer is set in the center before serving.

What’s the best way to spice it up?

You can add chopped jalapeños into the meat mixture or the cornbread batter, or use a hot and spicy salsa. A layer of pepper jack cheese is another fun way to dial up the heat!

Can I use a different cheese instead of cheddar?

Of course! Monterey Jack, Colby, or even a smoky gouda all melt beautifully and bring their own flair. Mix and match to suit your taste buds or use whatever you have handy.

How should I store leftovers if I want to pack them for lunch?

Let the bake cool, then cut into portions and pack into airtight containers. Keep refrigerated, and you’ll have grab-and-go lunches that reheat beautifully at work or school.

Final Thoughts

There’s nothing quite as comforting and crowd-pleasing as this Jiffy Cornbread Taco Bake Recipe. I hope you have as much fun making (and customizing!) it as you do digging in. Trust me, it’s the kind of meal that smells irresistible coming out of the oven and tastes even better with every cheesy, corny, taco-filled bite. Give it a try — your dinner table is about to be a whole lot happier!

Jiffy Cornbread Taco Bake Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Jiffy Cornbread Taco Bake Recipe combines the flavors of a classic taco with a comforting cornbread topping. It’s a satisfying and easy-to-make dish that the whole family will love.

Ingredients

Scale

Main Dish:

1 box Jiffy corn muffin mix
1 large egg
⅓ cup milk
1 pound ground beef or ground turkey
1 packet taco seasoning
½ cup water
1 can (15 oz) black beans (drained and rinsed)
1 cup corn kernels (fresh, frozen, or canned and drained)
1 cup shredded cheddar cheese
½ cup salsa or enchilada sauce

Optional Toppings:

sour cream
diced tomatoes
green onions
jalapeños
cilantro

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Instructions

Preheat oven and prepare baking dish: Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish or similar casserole pan.
Cook the taco meat: Brown the ground beef in a skillet over medium heat. Drain any excess fat and stir in taco seasoning and water. Simmer for 2–3 minutes. Add black beans, corn, and salsa. Cook for another 2 minutes.
Prepare the cornbread mix: In a separate bowl, mix Jiffy cornbread mix, egg, and milk according to package instructions.
Assemble and bake: Spread the taco meat mixture in the baking dish. Sprinkle cheese over the meat, then pour the cornbread batter on top. Bake for 25–30 minutes until golden and cooked through. Let rest before serving with toppings.