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
Scale
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.
