Jiffy Cornbread Taco Bake
Beefy, cheesy, and loaded with big, bold Southwestern flavors, this easy Jiffy Cornbread Taco Bake is a family favorite!
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
Equipment
- Large skillet (Everyone should have a cast iron skillet!)
- 9x13 baking dish (I like to use a ceramic baking dish)
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 9x13 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!
Nutrition Facts
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