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This Mexican Cornbread Casserole is a mouthwatering, comforting, and versatile dish that combines the rich flavors of cornbread with zesty spices, tangy ingredients, and gooey melted cheese!
Mexican Cornbread Casserole
This Mexican Cornbread Casserole is an easy and delicious one-dish meal made with ground beef, Rotel, corn, cheese, and Jiffy cornbread mix. It’s perfect for feeding a crowd or for busy weeknights.
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Ingredients:
- Ground beef: For this recipe, I used lean ground beef. Consider ground turkey, ground chicken, or pork too!
- Rotel tomatoes: Diced tomatoes, green chiles, and spices. The Rotel brand comes in different levels of spiciness. You can also use the store-brand version of Rotel tomatoes. This recipe calls for undrained tomatoes.
- Corn: Canned corn ( or frozen corn), and cream-style corn.
- Jiffy corn muffin mix: Feel free to use the store-brand version of Jiffy corn muffin mix.
- Milk: I used whole milk but you can use buttermilk of 2%milk.
- Eggs: I used large eggs that were at room temperature.
- Onion powder and garlic powder: These two are my go-to spices.
- Taco seasoning: You can use a packet of taco seasoning from the grocery store or homemade taco seasoning.
- Mexican blend cheese: Cheddar cheese or Monterey Jack can be used instead of Mexican blend cheese. Can be substituted with pepper jack cheese for more spice!
Optional Additional Ingredients
- Pinto beans
- Black beans
- Refried beans
- Diced red bell pepper
- Onion
- Green onions
- Diced green chilies
- Chili powder to add more spice!
Cornbread Casserole Instructions:
In a large skillet, cook the ground beef over medium-high heat until browned. Be sure to drain off any excess grease. Add in a can of Rotel, drained corn, 1 1/2 cups of cheese, and cream-style corn. Stir the ingredients until they are well combined.
Season the ground beef mixture with onion powder, garlic powder, salt, and black pepper to taste.
Transfer the meat mixture to a 9X13 baking dish and spread it evenly.
In a medium bowl add 2 boxes of jiffy mix, 2 room temperature eggs, and milk and combine.
Pour the cornbread batter on top and also spread it evenly. Cover the casserole dish with aluminum foil.
Place the casserole dish in the oven and bake for 15-20 minutes or until the top of the casserole gets one on top and turns golden brown.
Sprinkle the rest of the cheese over it and return it to the oven, uncovered for 2 minutes, allowing the cheese on top to melt.
Side Dish Options:
Mexican Cornbread Casserole can be served with your favorite taco toppings. We love enjoying our’s with sour cream, avocados or guacamole, black olives, salsa, tomatoes, and lettuce.
More Casserole Recipes
Mexican Cornbread Casserole Recipe
Mexican Cornbread Casserole
Equipment
- Large skillet
- 9×13 Inch Casserole Dish
- Large mixing bowl
- Mixing spoon
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 1 pound lean ground beef
- 1 can corn – drained (15 ounces)
- 1 can cream of corn (15 ounces)
- 1 can Rotel tomatoes, undrained (10 ounces)
- 2 packages Jiffy corn muffin mix
- ½ cup milk
- 2 eggs
- 1 tablespoon Taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups (or more) Mexican blend cheese
- Salt and black pepper to taste
- Cilantro, for garnish (optional)
Instructions
- Preheat your oven to 350℉
- In a large skillet, cook the ground beef over medium-high heat until browned. Be sure to drain off any excess grease.
- Add in a can of Rotel, drained corn, 1½ cups of cheese, and cream-style corn. Stir the ingredients until they are well combined.
- Season the ground beef mixture with onion powder, garlic powder, salt, and black pepper to taste.
- Transfer the meat mixture to a 9X13 baking dish and spread it evenly.
- In a medium bowl, combine 2 boxes of jiffy mix, 2 room-temperature eggs, and milk.
- Pour the jiffy cornbread mix on top and also spread it evenly.
- Cover with aluminum foil.
- Place the casserole dish in the oven and bake for 15-20 minutes or until the top of the casserole gets one on top and turns golden brown.
- Sprinkle the rest of the cheese over it and return it to the oven, uncovered, for 2 minutes.
