Easy Taco Cornbread Casserole

A slice of taco cornbread casserole on a white plate with toppings.

5 from 15 votes

Easy Taco Cornbread Casserole is made with taco-seasoned ground beef, chili, Mexicorn, cheddar cheese, and a fluffy Jiffy cornbread topping for a quick, family-friendly weeknight dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 429kcal

Author: Kristin Hayes

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