If you’ve ever craved a comforting and flavorful dish that brings together the best of cheesy, spicy, and sweet elements, then you’re in for a real treat with this Mexican Cornbread Casserole Recipe. It’s a hearty, crowd-pleasing casserole that layers seasoned ground beef, juicy corn, and diced tomatoes underneath a golden, cheesy cornbread topping. With every bite, you’ll enjoy a perfect balance of smoky spices, creamy textures, and gooey melted cheese, making this meal a true star for family dinners or potlucks. Trust me, once you try this recipe, it’s going to become one of your go-to comfort foods!
Ingredients You’ll Need
All the ingredients in this Mexican Cornbread Casserole Recipe are simple but crucial to creating its rich, vibrant flavors and textures. Each one plays a special role, from the savory ground beef to the sweet corn and cheesy topping that brings it all together.
- 1 lb lean ground beef: The meaty base that adds heartiness and richness to the casserole.
- 1 (14.75 oz) can cream-style corn: Adds a smooth, slightly sweet creaminess that complements the spice perfectly.
- 1 (8.75 oz) can whole kernel corn, undrained: Adds texture and bursts of corn sweetness throughout the casserole.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Brings juicy tang and a mild kick of heat for authentic Mexican flair.
- 1 ounce taco seasoning: The secret to infusing that classic well-seasoned flavor into the beef mixture.
- 1 teaspoon salt: Enhances all the different flavors and balances the dish perfectly.
- 1 teaspoon black pepper: Adds a gentle warmth and subtle sharpness to the filling.
- 1 tablespoon onion powder: Gives a mild onion flavor that rounds out the seasoning.
- 3 cups shredded Mexican cheese blend, divided: Essential for the melty, cheesy layers that make every bite irresistible.
- 1 (17 oz) box Jiffy cornbread mix (2 boxes): The quick and easy cornbread base for a moist, golden crust with traditional flavor.
- 2 large eggs: Helps bind the cornbread batter for the perfect texture.
- â…” cup milk: Moistens the cornbread mix to achieve that tender crumb topping.
How to Make Mexican Cornbread Casserole Recipe
Step 1: Preheat and Brown Beef
Begin by preheating your oven to 400°F (200°C). While the oven heats up, place a large skillet on medium-high heat and add the lean ground beef. Cook it thoroughly until browned all over, making sure to break it apart as it cooks. Once nicely browned, carefully drain off any excess grease so your casserole doesn’t get too oily.
Step 2: Make Filling
Reduce the skillet heat to medium, then add the cream-style corn, whole kernel corn (undrained), and the Rotel diced tomatoes with green chilies (also undrained) right into the pan with the beef. These ingredients create a luscious, saucy filling with plenty of texture. Stir in the taco seasoning, salt, pepper, and onion powder to season everything perfectly. Let everything simmer gently for about 5 minutes; this allows the flavors to meld and the mixture to thicken slightly, making it an ideal casserole base.
Step 3: Combine with Cheese
Remove the skillet from the heat and immediately stir in 2 cups of your shredded Mexican cheese blend. The warm mixture will melt the cheese beautifully, creating a rich, gooey filling that is pure comfort food magic.
Step 4: Assemble in Baking Dish
Grease a 9×13 inch baking dish to prevent sticking, and transfer your cheesy beef and corn filling evenly into the dish. Spread it out so the top is flat, preparing for the crowning cornbread layer.
Step 5: Make Cornbread Topping
In a separate bowl, whisk together the cornbread mix, eggs, and milk until well combined. This simple batter will transform into that delectably moist, golden cornbread layer that contrasts perfectly with the savory filling underneath.
Step 6: Bake
Pour the cornbread batter evenly over the beef mixture in the baking dish. Place it in your preheated oven and bake for 17 to 20 minutes, or until the cornbread topping begins to turn a beautiful golden brown.
Step 7: Add Cheese and Finish Baking
Sprinkle the remaining 1 cup of shredded Mexican cheese over the baked cornbread layer. Return the casserole to the oven for another 4 to 5 minutes to melt the cheese to gooey, bubbly perfection.
Step 8: Serve
When your Mexican Cornbread Casserole Recipe is finished baking, remove it from the oven and let it rest for a few minutes before serving. This pause helps everything set slightly, making it easier to cut and enjoy all those wonderful layers.
How to Serve Mexican Cornbread Casserole Recipe
Garnishes
A sprinkle of freshly chopped cilantro, a few slices of ripe avocado, or a dollop of sour cream can elevate this casserole from comforting to spectacular. These garnishes add fresh, cool notes that contrast beautifully with the casserole’s warm, cheesy flavors.
Side Dishes
This Mexican Cornbread Casserole Recipe pairs perfectly with simple sides like a crunchy green salad, black beans, or Spanish rice. These sides provide balance and variety at the table while keeping the meal authentically festive and satisfying.
Creative Ways to Present
For a fun twist, serve this casserole layered in individual ramekins or scooped into crispy tortilla shells for handheld taco-inspired portions. You can also top servings with pickled jalapeños or a squeeze of fresh lime juice to add an extra zing.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Mexican Cornbread Casserole Recipe tightly with foil or plastic wrap and store it in the refrigerator. It will keep well for up to 3 days, making it perfect for enjoying later or for meal prep.
Freezing
This casserole freezes wonderfully. For best results, assemble the whole dish but hold off on baking. Wrap it tightly and freeze for up to 2 months. When ready to eat, bake it directly from frozen, adding extra time to ensure it heats through completely.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes. This keeps the cornbread topping crisp and the cheese melty. Microwaving is quicker but can make the topping a little soggy.
FAQs
Can I make this Mexican Cornbread Casserole Recipe vegetarian?
Absolutely! Substitute the ground beef with sautéed vegetables, beans like black or pinto, or use a meat alternative to keep the delicious flavors intact without the meat.
Is it possible to use homemade cornbread instead of Jiffy mix?
Yes, you can use your favorite homemade cornbread batter. Just make sure it has a similar consistency to ensure it bakes nicely atop the filling.
How spicy is this casserole?
The spice level is mild to medium because of the Rotel tomatoes with green chilies and taco seasoning. You can adjust heat by choosing a mild or spicy taco seasoning or adding fresh jalapeños.
Can this recipe be doubled for a larger crowd?
Definitely! Use a larger baking dish or two 9×13 inch pans and double all ingredients to serve more people without losing any of the flavors or the appeal.
What cheese works best in this recipe?
A shredded Mexican cheese blend is ideal because it melts well and offers a mix of cheddar, Monterey Jack, and other cheeses for balanced flavor and creaminess.
Final Thoughts
There’s something truly special about this Mexican Cornbread Casserole Recipe that warms both your heart and your appetite. It’s a delightful mix of textures, flavors, and colors that never fails to impress. Whether you’re cooking for family or friends, this dish is sure to become a beloved classic at your table. Give it a try soon—you won’t regret inviting this comforting casserole into your kitchen!
Print
Mexican Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread Casserole combines savory ground beef with a flavorful mix of creamed corn, whole kernel corn, diced tomatoes with green chilies, and a blend of Mexican cheeses, all topped with a golden, moist cornbread crust. Perfect for a hearty family meal, it features a delicious mix of textures and bold Southwestern flavors baked to perfection.
Ingredients
Ground Beef Mixture
- 1 lb lean ground beef
- 1 (14.75 oz) can cream-style corn
- 1 (8.75 oz) can whole kernel corn, undrained
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
- 1 ounce taco seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon onion powder
- 3 cups shredded Mexican cheese blend, divided
Cornbread Topping
- 1 (17 oz) box Jiffy cornbread mix (2 boxes)
- 2 large eggs
- 2/3 cup milk
Instructions
- Preheat and Brown Beef: Preheat your oven to 400°F (200°C). In a large skillet over medium-high heat, brown the lean ground beef thoroughly. Once cooked, drain any excess grease to keep the dish from becoming too oily.
- Make Filling: Reduce the skillet heat to medium and add the cream-style corn, whole kernel corn (undrained), and Rotel diced tomatoes with green chilies (undrained). Stir in the taco seasoning, salt, black pepper, and onion powder. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly and the flavors to meld.
- Combine with Cheese: Remove the skillet from heat and stir in 2 cups of the shredded Mexican cheese blend. Stir until the cheese melts into the filling, creating a rich and creamy consistency.
- Assemble in Baking Dish: Grease a 9×13 inch baking dish, then transfer the beef and corn mixture into it, spreading evenly to cover the dish base.
- Make Cornbread Topping: In a separate bowl, combine the Jiffy cornbread mix, eggs, and milk. Stir well until the batter is smooth and fully incorporated.
- Bake: Pour the cornbread batter evenly over the ground beef and corn mixture in the baking dish. Place in the preheated oven and bake for 17-20 minutes, or until the cornbread is starting to turn golden brown.
- Add Cheese and Finish: Remove the casserole from the oven. Sprinkle the remaining 1 cup of shredded Mexican cheese on top of the cornbread layer. Return the dish to the oven and bake for an additional 4-5 minutes, or until the cheese has melted and is bubbly.
- Serve: Once finished, remove the casserole from the oven and let it rest for a few minutes to set before slicing and serving. Enjoy your hearty, cheesy Mexican Cornbread Casserole!
Notes
- Drain the cooked ground beef well to avoid excess grease making the casserole soggy.
- You can substitute the taco seasoning with a homemade blend if preferred for a fresher taste.
- For extra heat, add chopped jalapeños or use a hot Rotel variant.
- This casserole can be prepared a day ahead; just add the cornbread topping and bake when ready.
- To make it gluten-free, ensure to use a gluten-free cornbread mix.
