Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
If you have leftover taco meat, it is the perfect time to make this delicious Taco Corn Casserole. Cheesy, meaty casserole perfect to serve topped with a dollop of sour cream and fresh salsa.
This recipe is one of the easiest and quickest casserole recipes. But do not be deceived because the result is beyond amazing! And if you love Mexican flavoured dishes so much, I guarantee that you will enjoy this Taco Corn Casserole. If you do not have leftover taco meat which is always the case at home, you can just cook a pound of ground beef, then season it with about 3 tbsp of taco seasoning.
Ingredients
1 lb taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)
8 oz. Jiffy Corn Muffin Mix (1 box)
15 oz. whole kernel corn (drained)
15 oz. creamed corn (not drained)
1 c. sour cream
1/2 c. melted butter
1 c. shredded cheddar cheese
1/4 c. diced green chillies (drained)
Toppings:
pico de gallo
sour cream
How to make Taco Corn Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a bowl and mix well. Pour everything into a greased 9 x 9-inch or 9 x 13-inch baking pan. Keep in mind that this casserole will slightly expand while baking, so by all means use a 9 x 13-inch baking pan. Also, the baking time will vary depending on the size of the pan used. If using a square 9 x 9-inc baking dish, bake for about 60 to 70 minutes. Or 45 to 50 minutes if using a 9 x 13-inch baking pan. Bake until lightly browned and the middle of the casserole is set.
Step 3: Remove from the oven when done and serve the casserole with fresh salsa and a dollop of sour cream. Enjoy immediately!
Note:
Depending on the pan use, the baking time will slightly change. I suggest checking the casserole a few times while baking.
Nutrition Facts:
Calories: 558kcal | Carbohydrates: 40g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 101mg | Sodium: 732mg | Potassium: 398mg | Fiber: 3g | Sugar: 10g | Vitamin A: 780IU | Vitamin C: 4.3mg | Calcium: 169mg | Iron: 2.5mg
Ingredients
- 1 lb taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)
- 8 oz. Jiffy Corn Muffin Mix (1 box)
- 15 oz. whole kernel corn (drained)
- 15 oz. creamed corn (not drained)
- 1 c. sour cream
- 1/2 c. melted butter
- 1 c. shredded cheddar cheese
- 1/4 c. diced green chillies (drained)
- Toppings:
- pico de gallo
- sour cream
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Place all the ingredients in a bowl and mix well. Pour everything into a greased 9 x 9-inch or 9 x 13-inch baking pan. Keep in mind that this casserole will slightly expand while baking, so by all means use a 9 x 13-inch baking pan. Also, the baking time will vary depending on the size of the pan used. If using a square 9 x 9-inc baking dish, bake for about 60 to 70 minutes. Or 45 to 50 minutes if using a 9 x 13-inch baking pan. Bake until lightly browned and the middle of the casserole is set.
Step 3: Remove from the oven when done and serve the casserole with fresh salsa and a dollop of sour cream. Enjoy immediately!
Notes
Depending on the pan use, the baking time will slightly change. I suggest checking the casserole a few times while baking.
