Description
This Mexican Cornbread Casserole is a hearty and flavorful dish combining ground beef, two types of corn, Rotel tomatoes, taco seasoning, and loads of melty Mexican cheese, all layered under a golden topping of moist cornbread. Perfect for a satisfying main course that comes together easily and feeds a crowd.
Ingredients
Units
Scale
Main Filling
- 1 lb lean ground beef
- 14.75 oz cream style corn (do not drain)
- 8.75 oz canned corn (do not drain)
- 10 oz Rotel diced tomatoes and green chilies (do not drain)
- 1 oz taco seasoning (about 1 packet)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon onion powder
- 2 cups shredded Mexican cheese blend (for filling)
Cornbread Topping
- 17 oz Jiffy cornbread mix (2 boxes)
- 2 eggs, large
- 2/3 cup milk
- 1 cup shredded Mexican cheese blend (for topping)
Instructions
- Preheat Oven – Preheat your oven to 400°F (204°C) to get it ready for baking the casserole.
- Cook Ground Beef – In a large sauté pan over medium-high heat, add the lean ground beef. Crumble the beef well as it cooks until it’s fully browned. Once cooked, drain the grease and lower the heat to medium.
- Add Corn and Tomatoes – Without draining the cans, add the cream style corn, canned corn, and Rotel tomatoes with green chilies directly into the pan with the beef. Stir well to combine everything thoroughly.
- Season – Sprinkle in the taco seasoning, salt, pepper, and onion powder. Stir again to evenly distribute the seasonings. Allow the mixture to simmer for about 5 minutes so it thickens slightly and flavors meld.
- Add Cheese – Remove the pan from heat and mix in 2 cups of the shredded Mexican cheese blend. Stir until the cheese has fully melted into the beef mixture.
- Transfer to Baking Dish – Pour the beef and vegetable mixture into a greased 9 x 13 inch baking dish, spreading it into an even layer.
- Prepare Cornbread Batter – In a large mixing bowl, add the Jiffy cornbread mix, eggs, and milk. Stir until the batter is mostly smooth and no large lumps remain.
- Top with Cornbread – Pour the prepared cornbread batter over the beef mixture in the baking dish, spreading it gently to cover the filling.
- Bake Casserole – Place the dish in the preheated oven and bake for 17-20 minutes, or until the cornbread is set and beginning to brown on top.
- Add More Cheese & Finish Baking – Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheese evenly on top. Return to the oven and bake another 4-5 minutes, until the cheese is melted and bubbly.
- Rest & Serve – Take the casserole out of the oven and let it sit for a few minutes before scooping and serving. This allows the casserole to set and makes it easier to serve portions.
Notes
- Use freshly grated cheese for even better melting and texture.
- Add some diced jalapeños or green onions to the filling for extra kick and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated for a quick meal.
- Try substituting ground turkey or chicken for a lighter version.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 575
- Sugar: 10g
- Sodium: 1400mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 110mg
