Description
Mexican cornbread casserole is a hearty, cheesy comfort meal layered with seasoned beef, corn, and a golden cornbread topping. Perfect for busy nights or potlucks, it’s flavorful, filling, and made from simple pantry staples.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup chopped onions
- 1 taco seasoning packet
- 1 (11 oz.) can of corn, drained
- 1 (14.75 oz.) can of cream-style corn
- 1 (10 oz.) can Rotel tomatoes (mild or hot)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups shredded Mexican blend cheese, divided
- 2 (8.5 oz.) boxes Jiffy corn muffin mix
- 2 eggs
- 2/3 cup milk
Instructions
- Preheat oven to 400°F. Spray a 9×13 casserole dish with nonstick spray.
- Brown ground beef in a skillet over medium heat. When halfway done, add chopped onions and cook until beef is no longer pink.
- Drain the meat. Stir in taco seasoning, drained corn, creamed corn, Rotel, salt, and pepper.
- Let mixture simmer for 5 minutes to thicken, stirring occasionally.
- Pour mixture into prepared baking dish. Top with 1 cup shredded cheese.
- In a bowl, whisk eggs and milk. Stir in Jiffy corn muffin mix and combine until smooth.
- Spread cornbread batter evenly over meat and cheese layer.
- Bake for 15–20 minutes, until cornbread is golden and a toothpick comes out clean.
- Remove from oven, sprinkle remaining cheese on top, and bake for 2 more minutes until melted.
- Let rest for 5 minutes before serving.a
Notes
You can prep the casserole the night before and refrigerate it until ready to bake.
To make it spicier, add diced jalapeños or use hot Rotel.
Easily substitute ground turkey or make it vegetarian with black beans and bell peppers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 8g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 95mg