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
Scale
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.
