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PUBLISHED BY JESSICA from butterwithasideofbread.com

Taco Cornbread Casserole is made with ground beef, taco seasoning, Rotel, corn and cheese, all underneath a layer of soft cornbread! This Mexican Cornbread Casserole is perfect for busy weeknight dinners and one that everyone will enjoy!

You are going to enjoy this cornbread casserole recipe because it is super fast and easy to throw together making it perfect for hectic days and weeknights. We love it as a fun twist for Taco Tuesday because it has similar flavors but it mixes up the usual go to meal for something a little different.

EASY CORNBREAD TACO BAKE

This delicious recipe is both frugal and fun. Made with canned beans, hamburger meat, corn, and Rotel it is a flavor explosion in every bite. The fluffy Jiffy Cornbread on top helps to seal in that incredible flavor and add a little sweet contrast to the mix that all just works so perfectly together.

WHAT ARE SOME JIFFY TACO CORNBREAD CASSEROLE TOPPINGS?

Some great topping ideas include chopped tomatoes, shredded lettuce, sour cream, avocado slices, salsa, fresh sliced jalapeno, or pickled jalapeno. You can go as crazy with the toppings for this recipe as you want or keep it simple.

HOW LONG IS TACO CASSEROLE GOOD FOR?

You can keep this taco cornbread casserole stored in an airtight container in the fridge for up to 5 days. Reheat your servings in the oven or microwave until warmed through before eating.

CAN I FREEZE CORNBREAD CASSEROLE?

Yes, this dish can be frozen for up to 3 months if you want an easy future dinner meal idea. Simply make and bake as directed and then let it cool completely before storing it in an airtight container. You can also simply store serving-sized leftovers to make smaller meals if desired.

INGREDIENTS FOR JIFFY CORNBREAD TACO BAKE

-Ground Beef: You will need 1 pound of ground beef, but ground sausage can be used as well if that is your preference.

-Creamed corn: Use 1 15-ounce can of creamed corn to add in extra sweetness and to help thicken the filling.

-Mexi-corn: You will need 1 10-ounce can of Mexi-corn. If you cannot find this, then you can cut up a red pepper and use a can of whole sweet corn instead.

-Rotel: Add in 1 10-ounce can of Rotel and use any spice level you want. So if you want your dish mild or hot, the choice is yours.

-Pinto beans: Adding in 1 can of pinto beans, or black beans, will help to add in a little more protein and texture.

-Cheese: Use 2 cups of shredded cheese to make this dish perfect. The amount will be divided between steps and you can use any cheese, but cheddar and Mexican blends work best.

-Jiffy cornbread: Use 2 boxes of the Jiffy cornbread muffin mix (or bagged cornbread muffin mix).

-Eggs: 2 large eggs are needed for the cornbread.

-Milk: You will need ⅔ cups of milk to help moisten the cornbread mixture into a nice thick batter.