Alright, so today I’m sharing my attempt at making Mexican Casserole with Jiffy Cornbread. It’s something I saw online and thought, “Hey, I can probably whip that up.” Let’s see how it went down.
First things first, I gathered all my ingredients. Ground beef, check. Taco seasoning, yep. Diced tomatoes and green chilies, got ’em. Cheese, of course! And the star of the show, Jiffy cornbread mix. I like Jiffy, it’s easy and usually pretty reliable. I eyeballed most of the quantities, because who actually measures anything precisely, right?
Started by browning the ground beef in a skillet. Nothing fancy, just tossed it in there and broke it up with a spatula. Once it was cooked through, I drained the excess grease – gotta be somewhat healthy here. Then I stirred in the taco seasoning and the diced tomatoes with green chilies. Let that simmer for a few minutes, just to let the flavors meld together. Smelled pretty good at this point, I gotta admit.
Next up, the cornbread. Followed the directions on the Jiffy box, mixed it up with an egg and some milk. I think I might’ve added a splash more milk than it called for, just ’cause I like my cornbread a little on the moister side. Poured the beef mixture into a baking dish – a 9×13, I think – and spread it out evenly. Then I dolloped spoonfuls of the cornbread batter on top, trying to cover as much of the beef as possible.
Sprinkled a generous amount of cheese over the whole thing – a mix of cheddar and Monterey Jack, because that’s what I had in the fridge. Popped it into the oven, which I’d preheated to 350°F (about 175°C). The recipe I glanced at said to bake it for around 20-25 minutes, or until the cornbread was golden brown. Kept an eye on it, and after about 23 minutes, it looked pretty good. The cornbread was nicely browned, and the cheese was all melty and bubbly.
Took it out of the oven and let it cool for a few minutes before digging in. Sliced off a piece, and… not bad! The beef mixture was flavorful, and the Jiffy cornbread was, well, Jiffy cornbread. It was a little sweeter than I expected, but it worked. The cheese, of course, was always a welcome addition.
Overall, I’d say this Mexican Casserole with Jiffy Cornbread was a success. It’s a super easy, quick meal to throw together, and it’s definitely something I’d make again. Maybe next time I’ll try adding some black beans or corn to the beef mixture to give it a little extra somethin’ somethin’.
Here’s a quick recap:
- Browned ground beef and mixed with taco seasoning and diced tomatoes/chilies.
- Made Jiffy cornbread batter.
- Layered beef mixture in a baking dish, topped with cornbread batter and cheese.
- Baked until golden brown and bubbly.
- Enjoyed!
Tips for Next Time:
- Add black beans or corn to the beef.
- Maybe try a different kind of cheese.
- Don’t overbake the cornbread!
