If you’re searching for a comforting dish that brings together all the bold, savory flavors of a fiesta wrapped up in a warm, cheesy hug, this Mexican Cornbread Casserole Recipe is exactly what you need. Picture a rich layer of spiced ground beef mingling with sweet cream-style corn and zesty diced tomatoes, all nestled under a golden, cheesy cornbread topping. It’s a guaranteed crowd-pleaser that’s as satisfying on a weeknight dinner table as it is when entertaining friends. Plus, with its straightforward ingredients and straightforward steps, it’s a dish that invites you in to make it a new favorite in your kitchen.
Ingredients You’ll Need
Every ingredient in this recipe works in harmony to create the perfect balance of texture, taste, and color. From the spicy kick of taco seasoning to the creamy sweetness of corn, each one brings something special to elevate the dish.
- 1 lb lean ground beef: The hearty protein base that absorbs all the wonderful spices.
- 1 (14.75 oz) can cream-style corn: Adds velvety sweetness and moisture to keep the casserole luscious.
- 1 (8.75 oz) can whole kernel corn, undrained: Provides that delightful corn crunch and texture contrast.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Offers a bright, spicy tomato flavor that wakes up the palate.
- 1 ounce taco seasoning: A mix of spices that brings warmth and a touch of heat, essential for authentic Mexican flavor.
- 1 teaspoon salt: Enhances all the other respective flavors perfectly.
- 1 teaspoon black pepper: Adds a subtle bite and depth to the meat mixture.
- 1 tablespoon onion powder: Gives a mellow, savory underpinning without overpowering the dish.
- 3 cups shredded Mexican cheese blend, divided: Melts into rich creaminess, tying every layer together.
- 1 (17 oz) box Jiffy cornbread mix (2 boxes): Creates a fluffy, golden crust that seals in all those delicious flavors.
- 2 large eggs: Helps bind the cornbread topping and adds richness.
- ⅔ cup milk: Keeps the cornbread batter moist and tender.
How to Make Mexican Cornbread Casserole Recipe
Step 1: Brown the Ground Beef
Begin by preheating your oven to 400°F (200°C). In a large skillet over medium-high heat, brown the ground beef until it’s fully cooked and slightly crispy around the edges. Once browned, drain any excess grease to keep the dish from becoming too oily, which helps maintain a clean, hearty flavor.
Step 2: Simmer with Corn and Tomatoes
Turn the heat down to medium and add cream-style corn, whole kernel corn (with the liquid), and undrained Rotel tomatoes with green chilies to the skillet. These ingredients form the flavorful, slightly saucy base of the casserole. Stir in the taco seasoning, salt, black pepper, and onion powder, then let everything simmer together for about five minutes. This melding time helps the flavors develop and thickens the mixture just enough to hold together nicely under the cornbread.
Step 3: Melt in Cheese
Remove the skillet from the heat and stir in 2 cups of the shredded Mexican cheese blend right into the hot mixture. The cheese melts beautifully, adding a velvety richness that makes the casserole irresistibly cheesy and creamy from the inside out.
Step 4: Layer the Beef Mixture
Transfer the beef and corn mixture into a greased 9×13 inch baking dish, spreading it out evenly to create a sturdy base layer for the cornbread topping. This evenly distributed layer ensures that every bite has the perfect balance of beef, corn, and seasonings.
Step 5: Prepare the Cornbread Batter
In a mixing bowl, combine the Jiffy cornbread mix with the eggs and milk. Stir until just combined to keep the batter light and tender. Avoid overmixing to maintain a fluffy texture, which will contrast delightfully with the hearty beef layer.
Step 6: Add and Bake the Cornbread
Pour the cornbread batter evenly over the beef mixture in the baking dish. Pop the casserole into your preheated oven and bake for 17-20 minutes. You’ll want to watch for the cornbread topping to turn a lovely golden brown — that’s your sign it’s ready for the next step.
Step 7: Top with Cheese and Finish Baking
Sprinkle the remaining 1 cup of shredded Mexican cheese over the baked cornbread layer and return the dish to the oven for another 4-5 minutes. This step allows the cheese to melt beautifully into a golden, bubbly crown that adds extra gooeyness and a visually irresistible finish.
Step 8: Let It Rest
Once your casserole is out of the oven, give it a few minutes to rest. This helps the layers settle and makes serving easier, so you can scoop out perfect squares without the filling running all over your plate.
How to Serve Mexican Cornbread Casserole Recipe
Garnishes
A fresh sprinkle of chopped cilantro or green onions adds a burst of color and a bright herbal note that pairs wonderfully with the rich casserole. For a bit of creaminess and cooling contrast to the spice, dollops of sour cream or slices of ripe avocado are fantastic options.
Side Dishes
This casserole is excellent on its own but pairs beautifully with simple sides like a crisp garden salad, Mexican-style rice, or refried beans. These sides round out the meal and add balanced textures, making your dinner both hearty and satisfying.
Creative Ways to Present
For a festive twist, serve this casserole in individual ramekins or mini cast-iron skillets to make each portion feel special. You can also transform leftovers into a flavorful breakfast by topping slices with a fried egg, turning it into a hearty morning delight.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Cornbread Casserole keeps well in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and improve slightly the next day, making it just as delicious, if not more, as when freshly baked.
Freezing
If you want to freeze the casserole, wrap it tightly with plastic wrap and foil or store it in a freezer-safe container. It will maintain the best quality for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator for even reheating.
Reheating
To reheat, warm individual portions in the microwave or reheat the whole casserole in a 350°F (175°C) oven until heated through. To keep the cornbread topping from drying out, cover loosely with foil and remove the foil for the last few minutes to let the cheese crisp up again.
FAQs
Can I use turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works perfectly in this casserole. Just be mindful of the cooking time since turkey tends to cook faster. You might find it just as flavorful with the same seasoning blend.
Is there a vegetarian version of this casserole?
Yes! You can swap the ground beef with black beans or cooked lentils for a delicious vegetarian twist. Adding extra veggies like bell peppers and zucchini will also boost the flavor and nutrition.
Can I make this recipe gluten-free?
You can make a gluten-free version by choosing a gluten-free cornbread mix instead of Jiffy and ensuring that the taco seasoning does not contain gluten. This way, you won’t miss out on any of the comfort or flavor.
How spicy is this casserole?
The heat level is mild to moderate, thanks to the Rotel diced tomatoes with green chilies and taco seasoning. If you prefer it spicier, add extra chili powder or some chopped jalapeños. For less heat, opt for mild diced tomatoes or reduce the seasoning slightly.
Can I prepare this dish ahead of time before baking?
Definitely! Assemble the casserole up to the point before baking, cover it tightly, and keep it refrigerated for up to 24 hours. Then bake as directed, adding a few extra minutes if it comes straight from the fridge.
Final Thoughts
This Mexican Cornbread Casserole Recipe is pure magic in a baking dish — so easy to put together, yet packed with flavor that feels like a celebration with every bite. Whether you’re feeding family or hosting friends, it’s sure to become a staple recipe you’ll make again and again. Give it a try, and welcome a little taste of warmth and delight right into your kitchen!
Print
Mexican Cornbread Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
A hearty and flavorful Mexican Cornbread Casserole that combines seasoned ground beef, corn, Rotel tomatoes, and a cheesy cornbread topping baked to perfection. This comforting casserole makes a perfect family meal with layers of savory and cheesy goodness.
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 Batter
- 1 (17 oz) box Jiffy cornbread mix (2 boxes)
- 2 large eggs
- ⅔ cup milk
Instructions
- Preheat and Brown Beef: Preheat oven to 400°F (200°C). In a large skillet over medium-high heat, brown the ground beef until fully cooked, then drain off excess grease to keep the casserole from becoming too oily.
- Add Corn and Seasoning: Reduce heat to medium and add cream-style corn, whole kernel corn, and undrained Rotel tomatoes to the skillet. Stir in taco seasoning, salt, black pepper, and onion powder. Let the mixture simmer for 5 minutes to thicken and allow the flavors to meld.
- Melt Cheese into Mixture: Remove skillet from heat and stir in 2 cups of the shredded Mexican cheese blend until melted and well incorporated, creating a creamy, cheesy base.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish and spread the ground beef mixture evenly inside the dish as the casserole base.
- Prepare Cornbread Batter: In a separate bowl, combine the Jiffy cornbread mix, eggs, and milk. Stir thoroughly until the batter is smooth and well combined.
- Top with Cornbread and Bake: Pour the cornbread batter evenly over the beef mixture in the baking dish. Place the dish in the heated oven and bake for 17 to 20 minutes, or until the cornbread starts to turn golden brown on top.
- Add Remaining Cheese: Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded Mexican cheese blend over the cornbread layer. Return to the oven for another 4 to 5 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Take the casserole out of the oven and allow it to rest for a few minutes before slicing and serving. This helps the layers to set and makes serving easier.
Notes
- For a spicier version, add jalapeños or extra chili powder to the beef mixture.
- You can substitute the ground beef with ground turkey or chicken for a leaner option.
- Use a cast iron skillet for browning the beef to add a nice sear and flavor.
- Letting the casserole rest before serving improves the texture and makes it easier to cut into servings.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
