PREP TIME: 10 mins | COOK TIME: 45 mins | TOTAL TIME: 55 mins | SERVINGS: 8
This recipe takes corn casserole to heights! It’s super cheesy, delicious, and easily made using leftover taco meat. Before serving, top this with a dollop of sour cream and salsa for a filling meal that everyone will surely ask for over and over again! I love serving this taco corn casserole with a simple side salad. This is also great with green beans, tortilla chips, or refried beans.
If desired, you prep this casserole in advance. In the baking pan, spread the mixture. Tent and store in the fridge. When ready to bake. Make sure to take this out of the fridge about 30 minutes before baking.
Ingredients
1/2 c. melted butter
1 lb. taco seasoned ground beef (use leftover meat or beef cooked specifically for this purpose)
15 oz. creamed corn (not drained)
8 oz. Jiffy Corn Muffin mix (1 box)
15 oz. whole kernel corn (drained)
1 c. sour cream
1/4 c. diced green chilies (drained)
1 c. shredded cheddar cheese
TOPPINGS:
sour cream
pico de gallo
How to make Taco Corn Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Combine all the ingredients except for the Toppings in a bowl. Then, transfer the mixture into a greased 9 x 9-inch or 9 x 13-inch baking pan.
Step 3: If using a square 9 x 9-inch baking dish, the baking time will take about 60 to 70 minutes. Or if baking in a 9 x 13-inch baking pan, it’ll take about 45 to 50 minutes until done. Make sure to bake until the top is lightly browned and the center is set.
Step 4: Remove from the oven when done, and serve the casserole right away with a dollop of sour cream and fresh salsa. Enjoy!
Note:
Depending on the pan you are using, the baking time of the casserole will slightly vary. Make sure to check a few times while baking.
Nutrition Facts:
Calories: 558 kcal | 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
Taco Corn Casserole
Ingredients
- 1/2 c. melted butter
- 1 lb. taco seasoned ground beef use leftover meat or beef cooked specifically for this purpose
- 15 oz. creamed corn not drained
- 8 oz. Jiffy Corn Muffin mix 1 box
- 15 oz. whole kernel corn drained
- 1 c. sour cream
- 1/4 c. diced green chilies drained
- 1 c. shredded cheddar cheese
- TOPPINGS:
- sour cream
- pico de gallo
Instructions
- Prepare the oven. Preheat it to 350 degrees.
- Combine all the ingredients except for the Toppings in a bowl. Then, transfer the mixture into a greased 9 x 9-inch or 9 x 13-inch baking pan.
- If using a square 9 x 9-inch baking dish, the baking time will take about 60 to 70 minutes. Or if baking in a 9 x 13-inch baking pan, it’ll take about 45 to 50 minutes until done. Make sure to bake until the top is lightly browned and the center is set.
- Remove from the oven when done, and serve the casserole right away with a dollop of sour cream and fresh salsa. Enjoy!
