If you’re craving a dish that brings together the comforting warmth of cornbread with the zesty, bold flavors of a Tex-Mex favorite, this Mexican Cornbread Casserole Recipe is going to become your new weeknight superstar. This casserole blends savory ground beef with vibrant corn and spicy diced tomatoes, all topped with a rich, cheesy cornbread crust that’s simply irresistible. Every bite hits that perfect balance of creamy, cheesy, and slightly spicy, making it an absolute crowd-pleaser whether you’re feeding the family or welcoming friends to your table.
Ingredients You’ll Need
The beauty of this Mexican Cornbread Casserole Recipe lies in the simplicity and accessibility of its ingredients. Each element plays a vital role in building layers of flavor and texture, from the juicy, seasoned beef base to the sweet bursts of corn, and finishing with the golden cornbread topping that’s loaded with melty cheese.
- 1 lb lean ground beef: The hearty protein foundation that carries all the wonderful flavors.
- 1 (14.75 oz) can cream-style corn: Adds a creamy, slightly sweet texture that keeps the casserole moist.
- 1 (8.75 oz) can whole kernel corn, undrained: Brings popping bursts of corn flavor and a bit of chew.
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained: Delivers that signature spicy tomato kick essential for any Mexican-inspired dish.
- 1 ounce taco seasoning: Packs in classic southwestern spices for a perfect savory punch.
- 1 teaspoon salt: Enhances and balances all the flavors harmoniously.
- 1 teaspoon black pepper: Adds a subtle heat without overpowering the dish.
- 1 tablespoon onion powder: Gives depth and a slight sweetness without chopping fresh onions.
- 3 cups shredded Mexican cheese blend, divided: Creamy, melty cheese that finishes and binds the casserole beautifully.
- 1 (17 oz) box Jiffy cornbread mix (2 boxes): The quick and easy base for the cornbread topping, delivering a moist, golden crust.
- 2 large eggs: Help bind the cornbread topping to the savory filling.
- â…” cup milk: Keeps the cornbread tender and moist.
How to Make Mexican Cornbread Casserole Recipe
Step 1: Preheat and Brown Beef
Start by preheating your oven to 400°F (200°C) to ensure it’s nice and hot when the casserole’s ready to bake. Then, in a large skillet set to medium-high heat, brown the lean ground beef until it’s fully cooked and no longer pink. Remember to drain the excess grease after browning; this keeps the casserole from becoming too oily and helps the other flavors shine.
Step 2: Make the Filling
Turn the heat down to medium and add the cream-style corn, undrained whole kernel corn, and the undrained Rotel tomatoes and green chilies directly to the skillet with the beef. Stir in taco seasoning, salt, black pepper, and onion powder. Let this mixture simmer gently for about 5 minutes. This step thickens the filling and lets all those delicious flavors meld together into an irresistible savory base for your casserole.
Step 3: Combine with Cheese
Remove the skillet from the heat and stir in 2 cups of the shredded Mexican cheese blend. The residual warmth will melt the cheese perfectly, creating an ultra-creamy, cheesy filling that’s bursting with both flavor and texture.
Step 4: Assemble in Baking Dish
Grease a 9×13 inch baking dish to prevent sticking, then transfer the beef and cheese filling into the dish. Spread everything out evenly so that each bite is packed with that delicious mixture.
Step 5: Make Cornbread Topping
In a separate bowl, combine the Jiffy cornbread mix, eggs, and milk. Stir gently until everything is well blended but avoid overmixing, which can make the cornbread a bit tough. This simple batter is the crowning glory that will bake into a soft, golden top layer with a lovely crumb.
Step 6: Bake
Pour the cornbread batter evenly over the beef filling in the baking dish. Bake uncovered in your preheated oven for about 17 to 20 minutes, or until the cornbread is beginning to brown and set. This step ensures the perfect contrast between the savory filling and the slightly sweet crust.
Step 7: Add Cheese and Finish Baking
Sprinkle the remaining 1 cup of shredded Mexican cheese over the partially baked cornbread. Return the casserole to the oven and bake for another 4 to 5 minutes, or until the cheese is melted and bubbly. This finishing touch adds a beautiful golden layer of cheese that’s as tasty as it looks.
Step 8: Serve
Once removed from the oven, let your Mexican Cornbread Casserole rest for a few minutes before serving. This rest time helps everything set and makes slicing much easier. Then dive in and enjoy the wonderful medley of textures and flavors!
How to Serve Mexican Cornbread Casserole Recipe
Garnishes
To elevate this casserole even more, consider adding fresh garnishes like chopped cilantro, a dollop of sour cream, or sliced green onions. These toppings add brightness and a fresh contrast to the warm, cheesy base and will impress your guests with the added flair.
Side Dishes
This casserole pairs beautifully with simple sides like a crisp green salad, black beans, or Spanish rice. These sides balance the richness of the casserole, adding variety and making for a well-rounded, hearty meal.
Creative Ways to Present
For a festive touch, serve the casserole in individual ramekins or mini cast-iron skillets. Layer the casserole with guacamole or salsa on the side for added zest. You can even turn it into a potluck hit by lining the top with crushed tortilla chips before baking for an irresistible crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover any leftover Mexican Cornbread Casserole with foil or plastic wrap and keep it refrigerated for up to 3 days. The flavors often deepen overnight, making leftovers just as enticing as the first serving.
Freezing
This casserole freezes wonderfully. To freeze, let it cool, wrap it tightly in foil or plastic wrap, and place it in a freezer-safe container. It can be frozen for up to 2 months. When ready, thaw overnight in the fridge before reheating.
Reheating
For the best texture, reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes, or until warmed through and the cheese is bubbly again. Avoid microwaving if possible; the oven helps maintain the casserole’s crisp topping and melty cheese charm.
FAQs
Can I make this casserole vegetarian?
Absolutely! You can substitute the ground beef with cooked black beans, a mix of sautéed vegetables, or a plant-based meat alternative. The rich flavors and cheesy cornbread will still shine through beautifully.
What type of cheese works best?
A shredded Mexican cheese blend is perfect because it melts well and combines flavors like cheddar, Monterey Jack, and queso quesadilla. Feel free to experiment with your favorite cheeses as long as they melt nicely.
Is this casserole spicy?
The casserole has a mild to moderate level of heat thanks to the Rotel tomatoes and green chilies. If you prefer less spice, you can drain the Rotel or use mild canned tomatoes instead. Adding extra jalapeños or hot sauce will amp up the spice if you like it hotter.
Can I prepare parts of the recipe ahead of time?
You can make the filling a day ahead and keep it refrigerated. When ready to bake, simply top with the cornbread batter and bake as directed. This can save you time on busy days.
What can I serve this casserole with for a complete meal?
Pair it with a simple side salad, Mexican rice, or refried beans to create a balanced, satisfying meal that covers all your bases from fresh greens to hearty grains and protein.
Final Thoughts
This Mexican Cornbread Casserole Recipe is one of those cozy, delicious dishes that you’ll keep coming back to because it’s so easy, flavorful, and crowd-pleasing. It’s the perfect blend of savory and cheesy, with that delightful cornbread on top to round out every bite. Give it a try for your next family dinner or potluck—you might just find your new favorite comfort food!
Print
Mexican Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Cornbread Casserole is a flavorful, hearty dish combining seasoned ground beef, creamy corn, spicy diced tomatoes, and a cheesy cornbread topping. Perfect for a family dinner, it offers a delightful blend of savory and slightly spicy flavors baked to golden perfection.
Ingredients
Beef and Corn Filling
- 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 Topping
- 1 (17 oz) box Jiffy cornbread mix (2 boxes)
- 2 large eggs
- â…” cup milk
Instructions
- Preheat and Brown Beef: Preheat your oven to 400°F (200°C). In a large skillet over medium-high heat, brown the lean ground beef until fully cooked, breaking it apart as it cooks. Drain any excess grease from the skillet.
- Make Filling: Reduce the heat to medium and add cream-style corn, whole kernel corn (with liquid), and the undrained Rotel diced tomatoes with green chilies to the skillet. Stir in the taco seasoning, salt, black pepper, and onion powder. Let the mixture simmer for about 5 minutes to thicken and to meld the flavors.
- Combine with Cheese: Remove the skillet from the heat and stir in 2 cups of the shredded Mexican cheese blend until melted and well incorporated.
- Assemble in Baking Dish: Transfer the beef and corn mixture into a greased 9×13 inch baking dish, spreading it out evenly to form the casserole base.
- Make Cornbread Topping: In a separate bowl, combine the Jiffy cornbread mix, eggs, and milk. Stir until the batter is smooth and fully combined.
- Bake: Pour the cornbread batter evenly over the beef and corn mixture in the baking dish. Place it in the preheated oven and bake for 17 to 20 minutes, or until the cornbread starts to turn golden brown on top.
- Add Cheese and Finish: Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded Mexican cheese blend over the cornbread layer. Return the casserole to the oven and bake for an additional 4 to 5 minutes, or until the cheese has melted and is bubbly.
- Serve: Take the casserole out of the oven and allow it to rest for a few minutes before serving. This helps the layers set and makes serving easier.
Notes
- For an extra kick, add more diced green chilies or some diced jalapeños to the filling.
- Use low-fat cheese or leaner beef to reduce fat content.
- You can prepare the filling a day ahead and refrigerate it for more convenient meal prep.
- Leftovers keep well tightly covered in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the cornbread mix with a gluten-free cornbread mix.
