Jiffy Cornbread Taco Bake

If comfort food had a superhero cape, it would look a lot like this Jiffy Cornbread Taco Bake. We’re talking about a cozy, cheesy taco filling tucked underneath a fluffy, slightly sweet cornbread crust that’s so good, you’ll want to eat it straight from the pan. It’s hearty, it’s a little messy (in the best way), and it’s pure magic for busy weeknights, potlucks, or anytime you want to make people insanely happy with your cooking. Get ready to fall in love at first bite!

Why You’ll Love Jiffy Cornbread Taco Bake

• One Pan Wonder: Everything bakes together beautifully—easy cleanup!
• Budget-Friendly: Made with simple, affordable pantry staples
• Super Satisfying: Hearty ground beef, melty cheese, and soft cornbread = food hugs
• Customizable: Add beans, peppers, or your favorite taco toppings
• Family-Approved: Even picky eaters devour this one without a fuss

Ingredients in Jiffy Cornbread Taco Bake

Ground Beef: Rich and flavorful, the hearty base of our taco layer.
Taco Seasoning: Packs a punch of classic Tex-Mex flavor into every bite.
Tomato Sauce: Adds sauciness to the meat mixture without making it soupy.
Canned Diced Tomatoes with Green Chilies: For a little kick and texture.
Jiffy Corn Muffin Mix: The quick, slightly sweet topping that bakes up golden and fluffy.
Egg: Helps bind the cornbread batter.
Milk: Makes the cornbread light and tender.
Cheddar Cheese: Melted and gooey goodness woven into the whole bake.
Sour Cream: Adds creaminess to balance the taco spice (optional but dreamy).
Green Onions: For a pop of freshness and color on top.

Instructions

Brown the Beef

In a large skillet over medium heat, cook the ground beef until fully browned. Drain any excess grease.

Add Seasonings and Tomatoes

Stir in taco seasoning, tomato sauce, and diced tomatoes with green chilies. Let it simmer for about 5 minutes to thicken slightly.

Prepare the Cornbread Batter

In a bowl, mix together the Jiffy corn muffin mix, egg, and milk until just combined.

Assemble the Bake

Pour the beef mixture into a greased 9×13-inch baking dish. Sprinkle a generous layer of shredded cheddar cheese over the beef. Dollop sour cream across the top (optional). Pour the cornbread batter evenly over everything and spread it out gently.

Bake

Bake at 400°F for about 20–25 minutes, or until the cornbread topping is golden brown and a toothpick comes out clean.

Garnish and Serve

Sprinkle chopped green onions on top before serving. Slice into squares and dig in!

Nutrition Facts

Servings: 8 squares
Calories per serving: 410
Total Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Cholesterol: 90mg
Sodium: 780mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 7g
Protein: 22g

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

How to Serve Jiffy Cornbread Taco Bake

Honestly, this bake is a whole meal on its own. But if you want to dress it up, serve it with a side salad, some fresh salsa, extra sour cream, or even guacamole. You can also sprinkle on some extra shredded lettuce and diced tomatoes for a “taco salad” feel right on top. Bonus points if you add a few tortilla chips for crunch!

Additional Tips

Use lean ground beef or even ground turkey if you want a slightly lighter version.
Don’t overmix the Jiffy batter—stir until just combined for the fluffiest cornbread.
If you like it spicy, add diced jalapeños to the meat mixture or cornbread batter.
Want more veggies? Stir in a handful of corn kernels or black beans to the beef filling.
Top with extra cheese during the last 5 minutes of baking for a gooey cheese pull.
Let the bake sit for about 5 minutes after it comes out of the oven before slicing.
Freeze leftovers in individual portions for quick future lunches.
Double the recipe and bake in two pans—one for now, one to freeze!
Swap sour cream for Greek yogurt if you want a little protein boost.
This bake is even better the next day after the flavors mingle overnight.

FAQ

Q1: Can I use ground turkey instead of ground beef?
A1: Absolutely! Ground turkey or chicken works great for a lighter version.

Q2: What can I use instead of Jiffy mix?
A2: You can make a homemade quick cornbread batter if you prefer—just make sure it’s not too thick.

Q3: Can I add beans to the filling?
A3: Yes, black beans or pinto beans are delicious additions and make it even heartier.

Q4: How do I make it spicier?
A4: Add diced jalapeños, extra taco seasoning, or a splash of hot sauce to the meat mixture.

Q5: Can I make this ahead of time?
A5: You sure can! Assemble it and refrigerate it (uncooked) for up to 24 hours, then bake when ready.

Q6: Can I freeze Jiffy Cornbread Taco Bake?
A6: Definitely! Bake first, then cool and freeze in an airtight container. Thaw and reheat in the oven.

Q7: What toppings go best with it?
A7: Sour cream, guacamole, salsa, shredded lettuce, diced tomatoes, jalapeños, and extra cheese are all winners.

Q8: How do I store leftovers?
A8: Keep leftovers covered in the fridge for up to 3–4 days.

Q9: How do I reheat it without drying it out?
A9: Reheat covered with foil in the oven at 350°F until warmed through, or microwave individual portions.

Q10: Can I make it gluten-free?
A10: Yes! Use a gluten-free cornbread mix and double-check your taco seasoning and other ingredients.

Conclusion

Jiffy Cornbread Taco Bake is one of those recipes that feels like home with every bite. It’s warm, comforting, and packed full of bold, satisfying flavors. Whether you’re making it for a family dinner, a potluck, or just because you need a little extra comfort on a Tuesday night, this easy, crowd-pleasing bake will quickly become a staple in your recipe rotation. Trust me—once you try it, you’ll wonder how you ever lived without it.

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