Mexican Cornbread Casserole Recipe

This Mexican Cornbread Casserole is the ultimate comfort food mashup that brings together the hearty goodness of a taco filling with the sweet, tender crumb of cornbread. Ready in under an hour, it’s a filling, flavor-packed dish that satisfies even the pickiest eaters while keeping your dinner routine simple and delicious. The melty cheese, savory beef, and sweet cornbread create an irresistible combination that will have everyone asking for seconds!

Ingredients You’ll Need

• Ground Beef: The foundation of our savory layer, adding heartiness and protein. Choose lean beef for less grease.
• Cream Style Corn: Adds moisture and sweetness to balance the savory elements while providing texture contrast.
• Canned Corn: Brings pops of sweetness and texture throughout the casserole.
• Rotel Tomatoes with Green Chilies: The secret weapon that adds just the right amount of heat and acidity without any extra work.
• Taco Seasoning: Your one-stop seasoning blend that instantly adds that classic Mexican flavor profile.
• Salt, Pepper, and Onion Powder: The holy trinity of seasoning that enhances all the other flavors without overwhelming them.
• Mexican Cheese Blend: Creates that irresistible melty, gooey element that ties everything together. The cheese inside melts into the filling while the cheese on top creates that instagram-worthy cheese pull.
• Jiffy Cornbread Mix: The convenient shortcut that gives you that perfect cornbread layer without starting from scratch. The subtle sweetness balances the savory filling beautifully.
• Eggs and Milk: These bind the cornbread and make it rise properly, giving you that fluffy texture everyone loves.

Variations

Vegetarian Version

Swap the ground beef for a can of drained black beans or pinto beans, or use a plant-based ground beef substitute.

Spice It Up

Add a diced jalapeño or a dash of hot sauce to the meat mixture if you love extra heat.

Protein Swap

Try using ground turkey, chicken, or chorizo instead of beef for a different flavor profile.

Loaded Version

Add a layer of sour cream between the meat and cornbread, or mix in diced bell peppers and black olives to the meat mixture.

How to Make Mexican Cornbread Casserole

Step 1: Prepare the Meat Filling

Preheat your oven to 400°F. Brown the ground beef in a large skillet over medium-high heat, crumbling it well as it cooks. Drain excess grease, then reduce heat to medium. Add the undrained cream-style corn, canned corn, and Rotel tomatoes with green chilies. Stir well to combine.

Step 2: Season the Filling

Add the taco seasoning, salt, pepper, and onion powder to the meat and corn mixture. Stir thoroughly and let everything simmer for about 5 minutes to allow the flavors to meld and the mixture to thicken slightly.

Step 3: Add Cheese to the Filling

Remove the skillet from heat and stir in 2 cups of shredded Mexican cheese blend until completely melted. The mixture should look creamy and cohesive. Transfer this cheesy filling to a greased 9×13 inch baking dish, spreading it evenly.

Step 4: Prepare the Cornbread Topping

In a large mixing bowl, combine the Jiffy cornbread mix with eggs and milk. Stir until the mixture is mostly smooth with no large dry pockets. You don’t want to overmix—a few small lumps are perfectly fine.

Step 5: Assemble and Bake

Pour the cornbread batter evenly over the meat mixture in the baking dish. Place in the preheated oven and bake for 17-20 minutes, until the cornbread is starting to brown on top and is set in the center.

Step 6: Add the Cheese Topping

Remove the casserole from the oven and sprinkle the remaining cup of shredded cheese over the cornbread. Return to the oven for 4-5 minutes, just until the cheese is completely melted and starting to bubble around the edges.

Step 7: Rest and Serve

Allow the casserole to rest for about 5 minutes before serving. This gives the layers time to set so you can get clean portions when you cut into it.

How to Serve

Main Dish Pairings

This casserole is hearty enough to stand alone, but pairs wonderfully with a crisp green salad dressed simply with lime vinaigrette.

Toppings

Set out bowls of sliced avocado, sour cream, fresh cilantro, sliced green onions, and lime wedges so everyone can customize their portion.

Sides

Simple black beans, a light cucumber salad, or elote (Mexican street corn salad) make great complementary side dishes.

Make Ahead and Storage

Make Ahead

Prepare the meat mixture up to two days ahead and refrigerate. When ready to bake, reheat the mixture, then proceed with the cornbread topping and baking instructions.

Storing Leftovers

Store covered in the refrigerator for up to 3 days. The cornbread will absorb some moisture, but it’s still delicious.

Freezing

This casserole freezes beautifully! Portion cooled leftovers into airtight containers and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave for 1-2 minutes. For larger portions, cover with foil and warm in a 325°F oven for about 20 minutes until heated through.

FAQs

Final Thoughts

This Mexican Cornbread Casserole brings together the best of two comfort food worlds – taco flavors and sweet cornbread – in one incredible dish. Whether you’re feeding a hungry family on a weeknight or looking for something special yet simple for a weekend gathering, this recipe delivers big flavors with minimal effort. Give it a try and watch it quickly become a requested favorite in your meal rotation!

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