Taco Pie (aka Jiffy Cornbread Taco Bake)

Servings: 6 | Prep: 15 minutes | Cook: 50 minutes

A hearty casserole with seasoned ground beef topped with a thick cornbread layer made from Jiffy mix.

Ingredients

• 1 lb. ground beef (or sub with ground turkey or ground chicken)
• 1 (1 ounce) packet taco seasoning mix, plus the water or other ingredients called for on the package
• 1 cup shredded sharp cheddar cheese or Mexican cheese blend
• 1 (8.25 ounce) can cream-style corn (make sure you're using the smaller 8.25 ounce can)
• 1 (4 ounce) can chopped green chiles, drained well and patted dry
• 1 tablespoon finely chopped fresh or jarred jalapeno pepper (optional)
• ½ cup sour cream, at room temperature
• 2 large eggs, at room temperature and lightly beaten
• 1 (8.5 ounce) box Jiffy corn muffin mix
• 2 tablespoons salted butter, melted and slightly cooled

Instructions

1. Preheat oven to 350°F. Grease a 2 ½ – 3-quart baking dish (about 11 x 7-inches) or spray with nonstick cooking spray. Set side. In a large skillet over medium-high heat, brown the ground meat with the taco seasoning mix and water according to the package directions. Spread the taco meat in the bottom of the prepared baking dish. Top with cheese.
2. In a large bowl, whisk together the cream-style corn, green chiles, jalapeno (if using), sour cream, eggs, Jiffy mix, and melted butter.
3. Spread the cornbread mixture over the taco meat.
4. Bake, uncovered, for 50-55 minutes, or until lightly browned on top. The casserole is done when the center is set and a toothpick inserted in the center comes out clean. If the top of the casserole starts to get too dark before it's cooked through, just tent loosely with foil and continue baking.

Nutrition (per serving)

Glycemic Load

Recipe extracted and analyzed with Glyc