Taco Corn Casserole
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
558 kcal
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Course
Main Course
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Cuisine
American
Taco Corn Casserole
Description
This Taco Corn Casserole integrates taco-seasoned ground beef mixed with both whole kernel and creamed corn, enriched by sour cream and melted butter for moisture. The addition of Jiffy Cornbread Muffin mix sets the texture, creating a cornbread-like base that holds the beef and vegetable components. The melted cheddar adds sharpness throughout the casserole.
Baked until the center firms up and the top turns golden, this casserole offers a hearty bite with a balanced blend of corn sweetness and savory taco spices. Diced green chilies add subtle heat and flavor complexity. The pico de gallo and sour cream toppings bring fresh acidity and creaminess that contrast the baked base.
The casserole suits family dinners and can be served immediately from the oven. Leftovers can be refrigerated or frozen and reheated, making this a flexible preparation. Baking time varies with dish depth, so monitoring doneness in the center ensures proper texture.
Use a greased deep dish pan or 9x13" pan to accommodate the batter expansion. Plan for up to 70 minutes baking in a smaller, deeper dish to fully set the casserole while avoiding overbaking.
Ingredients
- 1 pound ground beef either leftover meat or beef cooked specifically for this purpose, taco seasoned
- 8 ounces Jiffy Cornbread Muffin mix (1 box)
- 15 ounces corn drained, whole kernel
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup butter melted
- 1 cup cheddar cheese shredded
- 1/4 cup green chilies drained, diced
Toppings:
- Pico de Gallo
- sour cream
Instructions
- Preheat the oven to 350ºF. Grease a 9x9" or 9x13" baking pan with nonstick cooking spray. Note: I use a deep dish 9" baking pan. It will expand, so if you don't have a deep dish, use a traditional 9x13" baking pan.
- In a bowl, stir all of the ingredients together and pour into a greased deep dish 9x9" or 9x13" baking pan. 1 pound taco seasoned ground beef, 8 ounces Jiffy Cornbread Muffin mix, 15 ounces whole kernel corn, 15 ounces creamed corn, 1 cup sour cream, 1/2 cup melted butter, 1 cup shredded cheddar cheese, 1/4 cup diced green chilies
- This casserole will take about 60-70 minutes to bake if using a square 9x9 baking dish or 45-50 minutes in a 9x13 baking pan. Bake until lightly browned and set in the center. (The exact time will depend on the pan you use so watch it closely. The center should not be jiggly. If it is a deep casserole it will take longer to bake.)
- Serve immediately with fresh salsa and a dollop of sour cream. pico de gallo, sour cream
Notes
- The recipe yields 8 servings; calorie counts are estimates based on ingredients used.
- Baking time depends on pan size; a deep 9" pan may need up to 70 minutes, while a shallow 9x13" pan takes 45-50 minutes.
- Store leftovers in an airtight container for up to 3 days and reheat in the microwave as needed.
- Freeze individual portions for convenient meals; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 18g | 36% |
| Fat | 37g | 57% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 101mg | 34% |
| Sodium | 732mg | 31% |
| Potassium | 398mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 169mg | 17% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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