タコスコーンブレッドキャセロール🌮🍞|🌽🥩 ジフィーミックス、ローテル、牛ひき肉入り🧅|👨‍🍳簡単レシピ😁👍

タコスコーンブレッドキャセロール🌮🍞|🌽🥩 ジフィーミックス、ローテル、牛ひき肉入り🧅|👨‍🍳簡単レシピ😁👍

My taco cornbread casserole recipe is easy and delicious. Made with jiffy mix, ground beef, and rotel tomatoes. This bake has the perfect combination of Mexican and southern flavors. Let’s go over the ingredients. For a 9 by13 baking dish, you will need 1 lb of ground beef, 15.5 oz can of beans. I’m using mild chili beans, but you can use black kidney, whatever you want. One 10 oz can of Rotel tomatoes. One 1 oz packet of taco seasoning. And then 3/4 of a cup of water because the directions on the taco seasoning kit say that we need to add some water. Although you could just use that. I am going to add some vegetables to the filling as well. One large onion. I’m using Vidalia. And maybe about half of this large green bell pepper. For the cornbread layer, I’m going to use one 8.5 ouncez box of Jify corn muffin mix, two tablespoons of melted butter, half of a cup of sour cream, 1/3 of a cup of milk. I’m using whole milk, but you can use whatever you want. Along with one 15.25 2 5 oz can of whole kernel corn drained and 14.75 oz can of cream style corn. We can’t have tacos without cheese. So, I’m also going to add 8 oz of sharp cheddar. So, this is everything I need. My dish is already greased, so I’m ready to go. I have about a tablespoon of oil in this pan. So, I’m going to heat it up. And once it gets hot, I’m going to start browning my ground beef. My pan is hot. So, now I’m going to add my ground beef. I am using 93% lean, but you can use whatever you want. Now on mediumhigh heat, I’m just going to break it up as it browns. And now, also per the directions on the packet, I’m going to add 3/4 of a cup of water. Turn the heat down to low. Stir. And then I’m just going to simmer this on low heat for 10 minutes. And while my ground beef simmers for 10 minutes, I can grate the cheese and chop the vegetables. For those of you who like super exact measurements, I am using 287 g of chopped onion. After about 8 minutes of sautéing on mediumigh heat, my onions look like this. This is enough for me. So, I’m just going to add them to my meat. If you wanted to, you could keep them separated or do layers, meat and beans, and then the fajita style vegetables on top. But I am just going to keep it nice and simple today. So, add a little more oil. And then in go my green bell peppers. Once again, if you like to be exact, this is 187 g of green bell pepper. I sauteed the green bell pepper for about 7 7 and 1/2 minutes as well. So now I can start assembling my taco cornbread casserole. Like I said, you could do your ground beef and beans on the bottom and then fajita style vegetables on top, but I think I’m just just going to mix everything together. So, start off with the meat, bell peppers, and now for the beans. Like I said, I am using mild chili beans, but you can use whatever type of bean you want. I’m going with the mild chili beans because they have a little more flavor, but I think kidney would be good. Black, whatever you want. And notice I did not drain. And now for the 10 oz can of Rotel tomatoes. Now I’m just going to mix it all together here in my 9 by13 casserole. And as I do that, I’m going to start preheating my oven to 400° F because I’m about to make my cornbread. The meat and bean layer is done. As you can see, I smoothed everything out along with the onions and bell peppers. Off camera, I did add another 1 oz packet of taco seasoning just to give it a little more flavor. So, if you want to take your bake to the next level, I would recommend two 1 oz packets of taco seasoning. Now, it’s time for the Jiffy cornbread. So, like I said, it’s one 8.5 ouncez box to which I’m going to add 1/3 of a cup of milk. 2 tablespoon of melted butter. Half a cup of sour cream is going to make it nice and moist. 15.25 25 oz can of drained corn and one undrained 14.75 oz can of cream style corn. And I forgot to mention one egg as well. It’s good. It’s fine. I’m just going to scramble it a little bit and add it in. If you want to, you can add the cornbread layer and then do the cheese on top. But I’m going to add the cheese directly to the Jiffy mix. I think the sweetness of the cornbread with the cream style corn and everything is going to contrast very nicely with the saltiness of the cheese. My cornbread batter is mixed. So, I’m just going to pour it over the top of my casserole. Usually a small box of Jiffy mix is enough for an 8 by8 dish of cornbread, but I am using one box of cornbread mix for a 9 by13 casserole dish because I added the two cans of corn and then along with the cheese, it is still going to be enough to cover the top of this. So just try to spread it out the best you can. Don’t mix because then you won’t have those two layers. So, just spread it out as best you can. And now my taco cornbread casserole is ready to bake in the oven. I’m going to put it in at 400° F, uncovered. I’ll let you know for how long. I just pulled my taco cornbread casserole out of the oven. It was in it 400° F uncovered for 45 minutes for five. It looks and smells incredible. As you can see, the casserole looked amazing. It had a beautiful golden topping with the ground beef and chili bean filling bubbling up around the edges. After letting it cool down for about half an hour, I gave it a try. And when I cut the first slice and took the first bite, I knew that my easy taco cornbread casserole with Jiffy mix was a big success because it was absolutely delicious. Let’s talk about the flavor. The taco seasoning gave it just the right amount of seasoning to be flavorful without being spicy, which was exactly what I wanted. Although I only showed myself adding one 1 oz packet of taco seasoning, I added another off camera, and I’m glad I did because the seasoning level was perfect. I do think you could get away with just one packet if you like things really mild, but I would recommend two. Honestly, the taco seasoning together with the chili beans was all the seasoning that this baked needed in order to be absolutely fantastic. Speaking of beans, I thought I used the right amount, enough to work with the ground beef instead of competing against it or being overwhelmed by it. And because of the chili seasoning, they added to the overall flavor. The Rotel tomatoes and fajita vegetables worked with the beans to make this castle more flavorful as well as more filling, turning this into a truly one dish dinner. Now, let’s talk about the cornbread topping. The sweetness of the Jiffy mix, the cream corn, and the corn kernels combine nicely with the saltiness of the cheddar cheese. And when eaten with a perfectly spiced ground beef, chili beans, and fajita vegetables, everything was balanced to perfection. Although I thought this old-fashioned taco cornbread casserole was fine served plain, you could also serve it with the traditional taco toppings if you want, like salsa, mild sauce, and sour cream, even lettuce, tomato, or onion. A small salad on the side would help to balance out the seasoning within the casserole. So, honestly, a little bit of lettuce, tomato, and onion wouldn’t be a bad addition. Although this was my first time making my Jify cornbread taco casserole, I was extremely pleased with how it turned out. If you like Mexican or Tex Mex food, you’ll really like this. Honestly, there isn’t much I would change, but there are a few things I wanted to comment on. Like I’ve already said, the biggest thing is just that I would use two packets of taco seasoning. I used original. You could use mild, hot, spicy, whatever you prefer. But like I said, I think two packets is the right amount. And at first I was kind of surprised it needed two, but after I thought about it a little while, it makes perfect sense. Casserles, whether they’re a southern custard style mac and cheese or chicken and dressing, have a lot of filling, so they need a lot of seasoning. If you’ve ever made homemade dressing or stuffing, you will be shocked by just how much garlic and onion and poultry seasoning and sage you need to make it flavorful. So, I guess the same is with this old-fashioned taco cornbread casserole. I also think this recipe would be really flexible. So, you could use black or kidney beans instead of the chili beans, ground pork or turkey. You could mix this up any way that you want and I think it would still be really good. I also wanted to say that this reheated in the microwave the next day really well. So, if you’re looking to do some meal prepping, whether you’re busy with work or school, and make a big 9 by13 casserole on a Sunday and then eat pieces throughout the week, I think this recipe would be a good one for that. So, whether it’s for meal prepping or Sunday dinner, this TMEX taco cornbread casserole was absolutely fantastic. So, I hope you give it a try. Mexican and southern food fusion is always a favorite. And if you like it like I do, I know you’ll love this. As always, thanks for watching. See you next time.

My taco cornbread casserole with Jiffy mix is easy and delicious! With a filling of ground beef and chili beans and a topping of cornbread and creamed corn, this Mexican-Southern fusion recipe is full of flavor. The addition of sautéed, Fajita-style vegetables and Rotel tomatoes added flavor and nutrients, helping to elevate this old-fashioned casserole a true one-dish-dinner.

Although you could sprinkle the cheese on top, I decided to mix it in with the cornbread, the saltiness of the Cheddar combining with the sweetness of the corn and the mild spiciness of the ground beef filling to give this taco bake an amazing taste. While you could add any spices you want, I used packets of taco seasoning, so there’s no digging around in your spice cabinet and measuring out a bunch of different things.

This was perfectly delicious on its own, but if you want to serve it with traditional taco toppings like chunky salsa, mild sauce, or sour cream, you definitely can–in fact, some chopped lettuce, diced tomatoes, and minced onion would be a refreshing side.

In addition to being delicious, this old-fashioned Jiffy taco cornbread casserole also reheats well in the microwave. If you’re busy with work or school and like to meal prep, you could make this large, 9×13 dish and then cut out portions and reheat them as needed during the week without sacrificing flavor.

Like I said, I was very pleased with how this turned out. It was both flavorful and satisfying, exactly what you want in a one-pan meal. If you want to learn how to make taco cornbread casserole, watch my latest recipe video! 🌮🍞🌽🥩🧅👨‍🍳😁👍

Taco Cornbread Recipe Ingredients
Filling:
1 LB ground beef (454g)
1 15.5 oz can beans (I used mild chili beans)
1 10 oz Rotel tomatoes
2 1 oz packet taco seasoning **(I added 1 packet on camera, another off camera)
3/4 cup water **(per directions on packet of Taco seasoning)
1 large onion
1/2 large green bell pepper
Cornbread Topping:
1 8.5 oz box Jiffy corn muffin mix
2 Tablespoons melted butter
1/2 cup sour cream (120g)
1/3 cup milk (80g)
1 14.75 oz can creamed corn
1 15.25 oz can whole kernel corn, drained
8 oz sharp cheddar, shredded

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