Mexican Cornbread Casserole

Mexican Cornbread Casserole is a hearty, one-dish comfort food favorite that layers zesty seasoned ground beef with corn, tomatoes, and a cheesy cornbread topping. It’s a satisfying meal that’s perfect for weeknight dinners, family gatherings, or potlucks. With its simple ingredients and bold flavors, this casserole brings a little fiesta to the dinner table.

Why You’ll Love This Recipe

• One-pan meal that’s quick to prepare and easy to clean up
• Combines protein, veggies, and bread in one dish
• Perfect balance of sweet cornbread and savory beef
• Customizable with spice level, cheese, and mix-ins
• A crowd-pleaser that feeds the whole family

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ground beef
• taco seasoning
• canned diced tomatoes with green chilies (e.g., Rotel), drained
• canned corn, drained
• Jiffy Corn Muffin Mix (or similar)
• egg
• milk
• shredded cheddar cheese
• optional toppings: sour cream, sliced jalapeños, chopped cilantro

Directions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
3. Stir in taco seasoning, tomatoes with chilies, and corn. Simmer for 5 minutes.
4. In a bowl, mix together cornbread mix, egg, milk, and 1 cup of the cheese.
5. Spread the beef mixture evenly into the prepared dish.
6. Pour cornbread batter on top and spread to cover.
7. Bake for 25–30 minutes, or until the cornbread is golden and set.
8. Remove from oven, top with remaining cheese, and let sit for 5 minutes before serving.
9. Add optional toppings and serve warm.

Servings and Timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

Variations

• Add beans: Black beans or pinto beans make it heartier
• Make it spicy: Add chopped jalapeños or use hot Rotel
• Use ground turkey: A lighter but still flavorful substitute
• Mix in veggies: Bell peppers, onions, or spinach work well
• Top with extra cheese before baking: For a cheesier crust

Storage/Reheating

• Store in an airtight container in the fridge for up to 4 days
• Reheat in the microwave or in a 350°F oven until heated through
• Freeze leftovers for up to 2 months; thaw overnight in the fridge before reheating

FAQs

Can I use a different cornbread mix?

Yes, any cornbread mix will work, but baking time may vary.

Can I make this dish ahead of time?

Yes, assemble the casserole up to 24 hours in advance, refrigerate, and bake when ready.

Is it spicy?

That depends on your ingredients. Use mild Rotel and taco seasoning for a kid-friendly version.

Can I double the recipe?

Yes, just use a larger baking dish and extend the baking time slightly.

Can I make it vegetarian?

Swap out beef for black beans or a plant-based meat substitute and use vegetable broth if needed.

Can I add cheese inside the cornbread layer?

Yes, fold in shredded cheese into the batter for extra flavor.

What side dishes go with this?

Try a green salad, Mexican rice, or guacamole and chips.

Is it gluten-free?

Only if you use a certified gluten-free cornbread mix and check labels for other ingredients.

Can I use fresh corn?

Yes, use about 1 cup of cooked corn kernels instead of canned.

Can I bake this in a cast iron skillet?

Absolutely. Just make sure it’s oven-safe and well-greased.

Conclusion

Mexican Cornbread Casserole is a flavorful, filling meal that’s easy to throw together and always a hit. With layers of seasoned beef, veggies, and cheesy cornbread, it’s everything you want in a cozy, comforting casserole. Make it once, and it’ll earn a regular spot on your dinner rotation.

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