Taco Corn Casserole
Take corn casserole to a new level with this Taco Corn Casserole Recipe. This cheesy casserole uses up leftover taco meat. Top with sour cream and fresh salsa.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 1 pound taco seasoned ground beef (either leftover meat or beef cooked specifically for this purpose)
- 8 ounces Jiffy Corn Muffin mix (1 box)
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
- 1 cup shredded cheddar cheese
- 1/4 cup diced green chilies (drained)
Preheat the oven to 350 degrees.
In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan. (NOTE: Ours fit in an 8x baking pan with deep sides. This casserole WILL expand slightly while baking so if you are afraid of it spilling over, use a 9x13 baking pan. Baking time will change if you use a different pan.)
Cook uncovered for 60-70 minutes or 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.
**The time needed to cook this casserole may vary slightly depending on the pan you use. Most times it takes us a full hour to cook it. Plan for up to 70 minutes of baking, but check it several times.
The calories shown are based on the recipe serving 8 people, with 1 serving being 1/8 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
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