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! 🌮🧀
Mexican Cornbread Casserole – A Flavor-Packed Family Favorite!
Ingredients
- 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
- 1 17 oz box Jiffy cornbread mix (2 boxes)
- 2 large eggs
- 2/3 cup milk
Instructions
- Preheat and Brown Beef: Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, brown ground beef. Drain excess grease.
- Make Filling: Reduce heat to medium. Add cream-style corn, canned corn, and Rotel (undrained) to the skillet. Stir in taco seasoning, salt, pepper, and onion powder. Simmer for 5 minutes to thicken.
- Combine with Cheese: Remove from heat and stir in 2 cups of shredded Mexican cheese blend until melted.
- Assemble in Baking Dish: Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
- Make Cornbread Topping: In a bowl, combine cornbread mix, eggs, and milk. Stir until well combined.
- Bake: Pour cornbread batter over the ground beef mixture. Bake for 17-20 minutes, or until cornbread starts to brown.
- Add Cheese and Finish: Sprinkle the remaining 1 cup of cheese over the cornbread. Bake for another 4-5 minutes, or until cheese is melted.
- Serve: Remove from oven and let rest for a few minutes before serving.
Notes
- You can substitute ground turkey or chicken for the ground beef.
- If you don’t have Jiffy cornbread mix, you can use another brand or make your own cornbread from scratch.
- For a spicier casserole, use a hot variety of Rotel or add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1/6 of recipe Calories: 650 Sugar: 15g Sodium: 1300mg Fat: 40g Saturated Fat: 18g Unsaturated Fat: 18g Trans Fat: 1g Carbohydrates: 50g Fiber: 4g Protein: 30g Cholesterol: 100mg
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