Easy Taco Cornbread Casserole is made with taco-seasoned ground beef, chili, cheddar cheese, and a fluffy Jiffy cornbread topping. Perfect for busy weeknight dinners, this easy casserole is hearty, comforting, and always a family favorite. Add your favorite taco toppings and dinner is served!
Before my hubby and I got married, we had a long-distance engagement. During one of his visits to Texas, my aunt served us this Taco Cornbread Casserole, and my husband loved it so much he asked for the recipe before we were even married! Years later, it’s still one of our favorite family dinners. Made with Jiffy Corn Muffin Mix, Mexicorn, cheddar cheese, and a flavorful taco-seasoned ground beef mixture, this easy one-pan dinner is ready in about 30 minutes and perfect for busy weeknights. If you love cooking with Jiffy, be sure to try my Jiffy Cornbread Casserole, too.
Quick Look: Taco Cornbread Casserole
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 8
- Flavor: Cheesy, savory, taco-inspired
- Best For: Busy weeknights, family dinners, picky eaters
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- Quick to make: From start to finish, this easy meal is ready in about 30 minutes, making it perfect for busy weeknights.
- Family approved: The cheesy taco flavors are always a hit with both kids and picky eaters.
- Make ahead friendly: Assemble the casserole up to 2 days in advance, cover, and refrigerate until you’re ready to bake.
- Great leftovers: It reheats well for quick lunches or another easy dinner later in the week.
- Budget friendly: Made with simple pantry staples and everyday ingredients, this recipe is easy on the grocery budget.
Ingredient Notes
See the recipe card below for the full list of ingredients and amounts.
- Ground Beef: I typically use lean ground beef, but ground turkey or ground chicken work just as well.
- Taco Seasoning: A packet works great, or use my homemade taco seasoning for even more flavor.
- Chili: This recipe uses canned chili without beans, not canned chili beans.
- Mexicorn: If you can’t find Mexicorn, substitute one can of whole kernel corn and ½ cup diced red bell pepper.
- Jiffy Corn Muffin Mix: You’ll need two 8.5-ounce boxes, plus the eggs and milk called for on the package. If you prefer homemade cornbread, try my Knock Your Socks Off Cornbread instead.
Variations
- Swap the protein: Use ground turkey or ground chicken instead of ground beef.
- Add more flavor: Stir in black beans, diced green chiles, or bell peppers.
- Change the cheese: Use a Mexican blend, Colby Jack, or Pepper Jack.
- Make it spicy: Add diced jalapeños or your favorite hot sauce.
- Switch the toppings: Finish with sour cream, lettuce, tomatoes, olives, avocado, or cilantro.
How to Make Taco Cornbread Casserole
Step 1. Preheat the oven to 375°F. In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease, then stir in the taco seasoning and prepare according to the package directions.
Step 2. Stir in the chili and 1 cup of the shredded cheddar cheese until well combined. Remove from the heat and set the ground beef mixture aside.
Step 3. In a large mixing bowl, prepare the Jiffy Corn Muffin Mix according to the package directions.
Step 4. Fold the drained Mexicorn and remaining shredded cheddar cheese into the cornbread batter until evenly combined.
Step 5. Spread the ground beef mixture evenly over the greased cookie sheet.
Step 6. Spoon the cornbread batter evenly over the ground beef mixture, then gently spread it to the edges with a rubber spatula.
Step 7. Bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Step 8. Let the casserole rest for 5-10 minutes before cutting into squares. Top with sour cream, shredded lettuce, diced tomatoes, sliced olives, salsa, or your favorite taco toppings.
Favorite Taco Toppings
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Diced avocado
- Salsa
- Chopped green onions
- Fresh cilantro
Cooking Tips
Here are a few simple tips for the best Taco Cornbread Casserole every time:
- Don’t overbake: The casserole is done when the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Drain the corn: Be sure to drain the Mexicorn well to prevent excess moisture.
- Spread the batter evenly: Use a rubber spatula to gently spread the cornbread batter to the edges without mixing it into the meat layer.
- Add some heat: Stir diced jalapeños into the ground beef mixture or serve with hot sauce.
- Let it rest: Allow the casserole to rest for 5-10 minutes before cutting into squares for cleaner slices.
Storage
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave until warmed through.
- Freezer: Transfer cooled leftovers to a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This Taco Cornbread Casserole is hearty enough to enjoy on its own, but if you’re looking to round out the meal, try serving it with one of these easy side dishes:
- Restaurant Style Mexican Rice
- Mexican Street Corn Casserole
- Homemade Guacamole
- Charro Beans
- Chips and Salsa
- Simple Green Salad
Taco Cornbread Casserole Recipe FAQs
Yes! Two 8.5-ounce boxes of Jiffy Corn Muffin Mix create a fluffy, slightly sweet topping that pairs perfectly with the seasoned beef and cheesy filling.
Absolutely! Assemble the casserole up to 2 days in advance, cover tightly, and refrigerate. When you’re ready to bake, let the pan sit at room temperature for about 20 minutes while the oven preheats.
For this recipe, the Mexicorn and shredded cheddar cheese are mixed right into the batter for extra flavor and texture. If you like a little heat, diced green chiles or jalapeños are also delicious additions.
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Easy Taco Cornbread Casserole
Equipment
Ingredients
- 1 lb ground beef or ground turkey or ground chicken
- 4 tablespoon taco seasoning or 1 packet
- 1 can chili without beans
- 11 oz Mexicorn drained
- 2 cups shredded cheddar cheese divided
- 2 boxes Jiffy corn muffin mix plus ingredients called for on the box
- Optional taco toppings: Sour cream, shredded lettuce, diced tomatoes, sliced olives, salsa, avocado
Instructions
- Preheat the oven to 375°F. In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess grease, then stir in the taco seasoning according to the package directions.
- Stir in the chili and 1 cup of the cheddar cheese until well combined. Remove from the heat.
- In a large mixing bowl, prepare the Jiffy Corn Muffin Mix according to the package directions. Fold in the drained Mexicorn and remaining cheddar cheese.
- Spread the ground beef mixture evenly into a greased cookie sheet. Spoon the cornbread batter over the top and gently spread it into an even layer.
- Bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole rest for 5-10 minutes, then cut into squares and serve with your favorite taco toppings.
Notes
- Ground turkey or ground chicken can be substituted for the ground beef.
- If you can’t find Mexicorn, use one can of whole kernel corn plus ½ cup diced red bell pepper.
- Prefer homemade cornbread? Use my Knock Your Socks Off Cornbread recipe in place of the Jiffy mix.
- Leftovers keep well in the refrigerator for up to 5 days or can be frozen for up to 2 months.
Nutrition
Jane Cicinelli says
Super excited for this! I have been looking for the recipe that used to be on the Marie Calendars cornbread can! This is essentially it! Perfect! Thank you!
Kristin Hayes says
Yay!! This is very similar to that indeed, my grandma used to make that! Hope you enjoy!
Sondra Anderson says
Your picture shows Bush’s Chili Beans and in the assembled picture you can see beans-yet your recipe says chili without beans.
Which is it?
Kristin says
Sorry about the confusion, I will update recipe. Originally it was without beans, but I have found that chili to be hard to find, so either kind works! Enjoy!
Carol F says
Kristin, what size rimmed cookie sheet do you use? Thank you
Kristin Hayes says
I used a standard 13 x 18-inch rimmed baking sheet (half-sheet pan) for this recipe. A rimmed pan is important so the filling stays contained while it bakes. Hope that helps!
Anonymous says
is the cornbread mix used dry, or mixed to package directions. What size box of cornbread mix, these vary considerably
Kristin says
Hi!! The cornbread is prepared according to directions, and the boxes needed are the 8.5 oz sizes. I have added that to the directions! Thanks for catching that!!