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
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 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
