Mexican Cornbread Casserole – A Flavor-Packed Family Favorite!

Looking for a hearty, cheesy, and satisfying dinner recipe? This Mexican Cornbread Casserole is the perfect combination of savory ground beef, zesty spices, and sweet cornbread, all topped with melty cheese. It’s a crowd-pleasing dish that’s easy to make and packed with bold flavors.

Whether you’re feeding a hungry family or bringing a dish to a potluck, this one-pan meal is guaranteed to be a hit. Plus, it’s customizable—add your favorite veggies, spice it up, or make it vegetarian!

Why You’ll Love This Mexican Cornbread Casserole

• Bold & Cheesy Flavor – A savory beef and corn filling topped with cheesy, golden cornbread.
• Easy One-Dish Meal – Everything bakes in one pan for minimal cleanup.
• Quick to Make – Ready in under an hour with simple ingredients.
• Versatile & Customizable – Add black beans, bell peppers, or jalapeños for extra flavor.
• Kid-Friendly & Crowd-Pleasing – A guaranteed favorite at dinner time!
• Make-Ahead & Freezer-Friendly – Great for meal prep and leftovers.

Ingredients for Mexican Cornbread Casserole

For the Filling:

• 1 lb ground beef (or ground turkey for a lighter option)
• 1 can (14.75 oz) cream-style corn (adds sweetness and creaminess)
• 1 can (15 oz) whole kernel corn, drained (for texture and flavor)
• 1 can (10 oz) Rotel diced tomatoes with green chilies (adds a zesty kick!)
• 1 packet taco seasoning (or homemade taco spice blend)
• ½ tsp salt & ½ tsp black pepper, to taste
• ½ tsp onion powder (for extra depth of flavor)
• 2 ½ cups shredded Mexican cheese blend, divided (cheddar, Monterey Jack, or a mix!)

For the Cornbread Topping:

• 1 box (8.5 oz) Jiffy cornbread mix (or your favorite cornbread mix)
• 2 large eggs (helps bind the batter together)
• ⅔ cup milk (adds moisture and softness to the cornbread)

How to Make Mexican Cornbread Casserole

1: Preheat & Cook the Beef

• Preheat your oven to 400°F (200°C).
• In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink.
• Drain any excess grease to prevent a soggy casserole.

2: Make the Filling

• Reduce heat to medium and stir in the cream-style corn, canned corn, and Rotel tomatoes.
• Add the taco seasoning, salt, pepper, and onion powder.
• Stir well and let it simmer for 5 minutes until the mixture thickens slightly.

3: Add Cheese & Assemble

• Remove from heat and stir in 2 cups of shredded cheese until melted.
• Pour the mixture into a greased 9×13-inch baking dish and spread evenly.

4: Prepare the Cornbread Batter

• In a large mixing bowl, combine Jiffy cornbread mix, eggs, and milk.
• Stir until smooth, then pour the cornbread batter evenly over the beef mixture.

5: Bake & Finish

• Bake for 17-20 minutes, until the cornbread is lightly golden.
• Remove from oven and sprinkle the remaining ½ cup of cheese over the top.
• Return to the oven and bake for another 4-5 minutes, until the cheese is melted and bubbly.
• Let the casserole rest for 5 minutes before serving.
  

Tips for the Best Mexican Cornbread Casserole

• Use Lean Ground Beef – Less grease makes for a better texture.
• Spice to Your Liking – Use mild or hot Rotel depending on your spice preference.
• Don’t Overmix the Cornbread Batter – Stir just until combined for a light, fluffy topping.
• Make it Heartier – Add black beans, chopped bell peppers, or jalapeños for extra flavor.
• Let it Rest – Letting the casserole sit before serving helps the layers set.

Serving Suggestions

With Toppings: Add a dollop of sour cream, guacamole, salsa, or sliced jalapeños for extra flavor.
With a Side Salad: A crisp green salad with lime vinaigrette balances the richness.
With Mexican Rice & Beans: Serve with Spanish rice or refried beans for a complete meal.

Storage & Reheating

How to Store Leftovers

• Store cooled casserole in an airtight container in the refrigerator for up to 3 days.

Freeze

• Let the casserole cool completely before freezing.
• Wrap tightly in plastic wrap and aluminum foil.
• Freeze for up to 3 months.

Reheat

• Oven: Bake at 350°F for 15-20 minutes until warmed through.
• Microwave: Heat individual portions for 1-2 minutes, stirring halfway.

FAQs About Mexican Cornbread Casserole

1. Can I Use a Different Cornbread Mix?

Yes! Any cornbread mix works, but Jiffy is convenient and has a great texture.

2. Can I Make This Recipe Vegetarian?

Absolutely! Substitute the ground beef with black beans, lentils, or a plant-based meat alternative.

3. Can I Make It Ahead of Time?

Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate before baking.

4. Can I Add Other Ingredients to the Filling?

Definitely! Try adding bell peppers, diced onions, black beans, or chopped jalapeños for extra flavor.

5. How Can I Make It Spicier?

Use hot Rotel tomatoes, extra taco seasoning, or add cayenne pepper for more heat.

More Delicious Dinner Recipes You’ll Love

• Oatmeal Raisin Cookie Bars Recipe
• Best Classic Stuffed Bell Peppers Recipe
• Easy Crockpot Jambalaya Recipe
• Hot Honey Chicken Bites – Crispy, Sweet, & Spicy Perfection!
• Baked Honey Dijon Chicken

Final Thoughts

This Mexican Cornbread Casserole is the perfect balance of savory, cheesy, and slightly sweet flavors. It’s an easy, budget-friendly, and crowd-pleasing meal that’s great for busy nights.

Tried this recipe? Let me know in the comments! And if you make it, tag me on Instagram—I’d love to see your delicious creations!