
Beefy, cheesy, and loaded with big, bold Southwestern flavors, this easy Jiffy Cornbread Taco Bake is a family favorite!
Preheat the oven to 350 degrees.
In a large skillet, cook the brown beef until browned, breaking it into small pieces. Drain off any fat.
Add taco seasoning packet and ½ the amount of water on package directions. On medium heat, continue to cook the meat until liquid has evaporated.
In a medium bowl add both packages (or boxes) of Jiffy Corn Muffin Mix, adding in the eggs, milk, and only ½ cup of sour cream. Mix until combined.
Prepare a 9x13 baking dish with non-stick spray.
Next layer the meat, the drained Rotel (tomatoes), and then spread the corn muffin mix with a spatula over the tomatoes until smooth. It doesn’t have to be perfect (some tomatoes may show through the top).
Sprinkle 1 cup each of the Sharp Cheddar cheese and the Pepper Jack cheese on top and place in the oven. (Reserve the remaining 1 cup of cheese for the topping.)
Bake at 350 degrees for 35-40 minutes, touching the middle of the corn bread to make sure that it is done (firm). If it is jiggly, then cook for a few more minutes.
Remove from the oven and allow to cool for 15 minutes.
Slice into squares and top with remaining 1 cup sour cream, lettuce, cheese, black olives (optional), salsa and a sprinkle of chopped cilantro. Optional to add a taco sauce!
Enjoy!