Easy Taco Pie with Jiffy Cornbread

This taco pie layers seasoned ground beef, black beans, and corn under a tender cornbread topping, all baked in one skillet. It’s the kind of dinner that comes together fast on a busy weeknight and tastes like a cross between tacos and tamale pie.

The Jiffy cornbread mix bakes up golden and slightly sweet, balancing the savory, spiced filling underneath. No complicated steps, just a solid, comforting meal the whole family will eat.

Why This Taco Pie Works

The cornbread top gets those slightly crisp edges where it meets the hot skillet, while the center stays moist and tender. Underneath, the meat is juicy with just enough spice, and the melted cheese pulls in every bite. It’s hearty without being heavy.

I keep coming back to this one because it uses mostly pantry staples and one pan. The Jiffy mix means I never have to measure out cornmeal, and the whole thing bakes while I clean up.

It also reheats beautifully, so lunch the next day is already sorted.

Ingredients

• 1 lb ground beef (85/15): lean enough to avoid greasiness, but still flavorful.
• 1 packet (1 oz) taco seasoning: or 2 tablespoons homemade blend.
• 1 cup salsa: your favorite red or green, adds moisture and bright flavor.
• 1 (15 oz) can black beans, drained and rinsed: optional, but adds heartiness.
• 1 cup corn kernels: fresh, frozen (thawed), or canned (drained).
• 1 cup shredded cheddar or Mexican blend cheese: melts into a rich, gooey layer.
• 1 box (8.5 oz) Jiffy Corn Muffin Mix: the shortcut for a soft, golden crust.
• 1 large egg: for the cornbread topping.
• 1/3 cup milk: whole or 2% both work.
• 1 tablespoon vegetable oil: for the skillet.

Variations / Substitutions

• Ground turkey or chicken: swap in for a leaner filling, just be sure to season well.
• Spice level: use hot salsa or stir a diced jalapeño into the beef as it cooks.
• Cheese: pepper jack adds a nice kick, or a Mexican blend for extra melt.
• Beans: pinto beans or kidney beans work, or leave them out entirely and add a little more corn.
• Salsa verde: a tomatillo-based salsa brings a tangier, brighter note.
• Dairy-free: Jiffy mix contains dry milk powder, so use your favorite dairy-free cornbread mix instead, and choose a plant-based cheese and milk.

If you like this, you might want to try my Beef Enchilada Casserole next.

How to Make Taco Pie with Jiffy Cornbread

Step 1: Cook the Taco Filling

Preheat your oven to 400°F (200°C). In a 10-inch ovenproof skillet over medium-high heat, warm the 1 tablespoon oil and add the 1 lb ground beef. Cook, breaking it up with a spatula, until no longer pink, about 5 minutes. Stir in the taco seasoning packet and 1 cup salsa, then fold in the drained black beans and corn. Let everything simmer for 3 to 4 minutes until the liquid reduces slightly and the flavors meld. Turn off the heat and sprinkle the 1 cup cheese evenly over the top.

The filling should look saucy but not soupy, with the cheese just beginning to soften from the residual heat. This keeps the meat moist while the cornbread bakes.

Step 2: Stir Together the Cornbread Topping

In a medium bowl, whisk the Jiffy mix, 1 egg, and 1/3 cup milk until just combined. A few small lumps are fine, overmixing can make the cornbread tough.

The batter will be thick but pourable, similar to pancake batter. Let it sit for a minute while you move the skillet off the heat, which gives the baking powder a head start.

Step 3: Assemble the Skillet

Spoon the cornbread batter over the filling, starting around the edges and working toward the center. Use the back of the spoon to gently spread it to cover most of the surface, it does not need to be perfect because the batter will puff and spread in the oven.

A few small gaps where the filling peeks through are totally fine. The steam from the hot filling will help the cornbread rise into a tender, golden lid.

Step 4: Bake and Slice

Transfer the skillet to the preheated oven and bake for 18 to 22 minutes, until the cornbread is deeply golden and a toothpick inserted into the topping comes out clean. Let the pie cool in the skillet for 5 minutes before slicing.

Cut into wedges and serve it straight from the pan, scooping all the way down to get every layer. A dollop of sour cream, sliced avocado, or a handful of fresh cilantro on top makes it feel extra special.

A Few Tips for Taco Pie

• An oven-safe skillet like cast iron gives the crust the best texture. If you do not have one, cook the filling in any pan, then transfer to a greased 9-inch pie dish or 8×8 baking dish before topping with batter and baking.
• For deeper flavor, let the seasoned meat simmer a couple extra minutes so the salsa really coats every bite.
• Resting the pie after baking is key. Those 5 minutes help the filling set so the layers do not slide apart when you cut into it.
• This pie is great for meal prep: cook the filling and store it in the fridge for up to 2 days, then add the cornbread topping and bake right before dinner.

Bake times may shift slightly with different pans:

Keeping Leftover Taco Pie

• Refrigerate: Store covered in the fridge for up to 4 days.
• Reheating: Microwave individual portions quickly, or warm in a 350°F oven for 10 to 12 minutes until hot through. The cornbread re-crisps nicely in the oven.

What to Serve With Taco Pie

A simple green salad with a lime vinaigrette cuts the richness of the cornbread and cheese, and the acidity brightens the whole meal. Sliced avocado with a sprinkle of salt and quick-pickled red onions add cool crunch and tang. If you want something heartier, a side of seasoned black beans or refried beans rounds it out.

Frequently Asked Questions

Can I use a different cornbread mix?

Yes, any 8.5 oz box of corn muffin mix will work. Just follow the liquid and egg measurements on the package instead of the ones in this recipe.

Is it okay to skip the beans?

Absolutely. Leave them out and add an extra handful of corn or a little more meat if you want to keep the same volume.

Can I freeze baked taco pie?

Yes. Cool it completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warm.

What can I use if I do not have salsa?

A can of diced tomatoes with green chiles (drained) works well, or stir together a small can of tomato sauce with a pinch of cumin and chili powder.