This Jiffy Cornbread Taco Bake is such an easy, meaty, and hearty weeknight dinner. It’s a straightforward recipe where most of the work is done by the Jiffy cornbread mix. Loaded with ground beef, tomatoes, cheese, and plenty of flavor, pass the salsa and sour cream and dig in!

thick cornbread on Jiffy Taco Bake

I love dishes like this Jiffy Cornbread Taco Bake. Not only is it loaded with some of my favorite Southwestern flavors, but it’s also an easy meal to prepare even on weeknights.

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Jiffy Cornbread Taco Bake

You’ll make this taco casserole in a 9×13 baking dish, so there’s enough for the family and leftovers. It reheats fabulously, and I love it for lunch or dinner the next day. The flavors are actually better the next day! 

Jiffy Cornbread Taco Bakes

This easy taco bake is also customizable. Don’t like olives? Leave them out? Want is spicier? See my tips below for adding even more heat.

When you need a tasty dish that’s beefy and delicious, this Jiffy Cornbread Taco Bake is it!

Read more: Jiffy Cornbread Taco Bake
cornbread on top of a taco bake

Why I love this recipe

  • It’s made in a 9×13-inch baking dish, and there’s plenty for the family with leftovers the next day or enough to feed a small group.
  • You don’t need to serve much with it because the protein and carbs are all in the casserole. See my serving suggestions below to see what to serve with it.
  • You can switch up some of the flavors to make this just how you like it!
ingredients to make Jiffy Cornbread Taco Bake

Gather these ingredients

  • Lean ground beef – You’ll need about 2 pounds for this recipe.
  • Rotel tomatoes – 2 10-ounce cans; drained.
  • Taco seasoning – 1 packet.
  • Jiffy Corn Muffin Mix – 2 8.5-ounce packages.
  • Eggs
  • Milk
  • Sour cream
  • Cheddar cheese – Grated.
  • Pepper Jack cheese – Shredded.
  • Lettuce – Finely shredded.
  • Black olives – Optional, drained and sliced.
  • Salsa – Use your favorite brand.
  • Cilantro – Finely chopped.
  • Taco sauce – Use your favorite brand.
how to make a cornbread taco casserole

How to make Jiffy Cornbread Taco Bake

  1. Preheat your oven to 350-F and spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.
  2. Cook the ground beef in a large skillet until it is browned, breaking it up as you cook it. Drain the fat.
  3. Add the taco seasoning and ½ the recommended amount of water from the package directions.
  4. Cook the beef over medium heat until the liquid has evaporated.
  5. Combine the Jiffy Corn Muffin Mix, eggs, milk, and ½ cup of sour cream in a large bowl until combined.
  6. Transfer the cooked meat to the prepared 9×13-inch baking dish and spread it out in an even layer.
  7. Top the beef with the drained Rotel tomatoes, then spread the cornbread mixture over the top in a smooth layer. It’s OK if some tomatoes peek through.
  8. Sprinkle the shredded cheddar and Pepper Jack over the top (reserving some for the toppings), and bake at 350-F for 35-40 minutes or until set in the middle.
  9. Remove from the oven and let it rest for 15 minutes before cutting it into squares.
  10. Top the cut casserole with the remaining sour cream, lettuce, cheese, olives, salsa, and a sprinkle of chopped cilantro. Serve the taco sauce on the side if you like.
  11. Serve and enjoy!
a cornbread topping on a taco casserole

Tips & substitutions

  • You can prep this whole dish and pop it into the fridge until you’re ready to bake it. You may need to add some extra baking time if the casserole is fridge cold.
  • Set out all the toppings and let your guests garnish their slices however they like – this makes it a fun and interactive meal.
  • Turn your Jiffy Cornbread Taco Bake into a party recipe! Double the recipe, then serve the casserole on my 12×36-inch Big Board with chips and salsa and my famous guacamole for dipping.
  • How can you tell if your cornbread casserole is baked? Touch the top of the casserole in the middle with your finger. If it is firm, it’s cooked. If it’s still jiggly, it needs more baking time.
taco casserole

Serving suggestions

With the cornbread, plenty of beef, and cheese all in this one bake, you don’t need to serve much with it. I love serving it with a fresh, green salad or even just cut-up veggies with a great dressing to dip them into. Dessert? This lighter Cinnamon Roll Cake is delish for a sweet bite at the end of the meal.

a serving of Jiffy Cornbread Taco Bake

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. 

Check out these awesome casserole and bake recipes while you’re here

thick cornbread on Jiffy Taco Bake
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Jiffy Cornbread Taco Bake

Beefy, cheesy, and loaded with big, bold Southwestern flavors, this easy Jiffy Cornbread Taco Bake is a family favorite! 
Prep Time: 15 minutes
Cook Time: 45 minutes
resting time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 12
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Ingredients
 

  • 2 lbs lean ground beef
  • 2 10 oz cans Rotel, or diced tomatoes with green chilis, drained
  • 1 packet of taco seasoning
  • 2 8.5 ounce Jiffy Corn Muffin Mix
  • 2 eggs
  • ½ cup milk
  • 1 ½ cup sour cream, divided
  • 2 cups Sharp Cheddar cheese, grated, divided
  • 1 cup Pepper Jack cheese, grated

Toppings:

  • 2 cups lettuce, finely shredded
  • ½ cup black olives, drained and sliced (optional)
  • 1 cup salsa
  • Fresh cilantro, finely chopped
  • Taco sauce

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large skillet, cook the brown beef until browned, breaking it into small pieces. Drain off any fat.
  • Add taco seasoning packet and ½ the amount of water on package directions. On medium heat, continue to cook the meat until liquid has evaporated.
  • In a medium bowl add both packages (or boxes) of Jiffy Corn Muffin Mix, adding in the eggs, milk, and only ½ cup of sour cream. Mix until combined.
  • Prepare a 9×13 baking dish with non-stick spray.
  • Next layer the meat, the drained Rotel (tomatoes), and then spread the corn muffin mix with a spatula over the tomatoes until smooth. It doesn’t have to be perfect (some tomatoes may show through the top).
  • Sprinkle 1 cup each of the Sharp Cheddar cheese and the Pepper Jack cheese on top and place in the oven. (Reserve the remaining 1 cup of cheese for the topping.)
  • Bake at 350 degrees for 35-40 minutes, touching the middle of the corn bread to make sure that it is done (firm). If it is jiggly, then cook for a few more minutes.
  • Remove from the oven and allow to cool for 15 minutes.
  • Slice into squares and top with remaining 1 cup sour cream, lettuce, cheese, black olives (optional), salsa and a sprinkle of chopped cilantro. Optional to add a taco sauce!
  • Enjoy!
Cuisine: American
Course: Main Course
Calories: 306kcal, Carbohydrates: 5g, Protein: 25g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 120mg, Sodium: 492mg, Potassium: 421mg, Fiber: 1g, Sugar: 3g, Vitamin A: 691IU, Vitamin C: 1mg, Calcium: 267mg, Iron: 2mg
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Jiffy Cornbread Taco Bake - easy dinner