If you crave something cozy, easy, and bursting with Tex-Mex flavor, this Mexican Cornbread Casserole Recipe is about to become your new weeknight superstar. Imagine a hearty, savory taco filling topped with a tender, golden crust of sweet cornbread, all baked in one dish and ready in under an hour. With every bite, you get melty cheese, mild green chilies, and the most comforting texture—a family favorite that brings people running to the table!
Ingredients You’ll Need
This casserole uses humble kitchen staples, but each one has a job to do, from creating irresistible flavor to making the topping perfectly fluffy. Gather your ingredients, and you’ll see: putting this Mexican Cornbread Casserole Recipe together is truly a breeze.
- Ground beef: Brings hearty, savory depth to the filling—feel free to swap with ground turkey or chicken!
- Onion: Adds natural sweetness and a savory backbone to the taco mixture; dice finely for best distribution.
- Taco seasoning: An instant flavor booster that transforms the meat into bold, Mexican-inspired magic.
- Water: Helps dissolve the seasonings for a saucy, cohesive filling.
- Canned corn: Little golden pops of sweetness and color that make each bite sing.
- Rotel diced tomatoes with green chilies: Brings tang and gentle heat—don’t drain, so you get all that tasty juice!
- Cheddar cheese: Melts beautifully for a sharp, gooey layer on top of the meat.
- Monterey Jack cheese: Mild, creamy, and gooey—balances the cheddar for ultimate cheesiness.
- Jiffy corn muffin mix: The secret to a fluffy, lightly sweet cornbread topping with zero fuss.
- Egg: Gives structure and lift to the cornbread, so it bakes up tender every time.
- Milk: Adds moisture to the corn muffin mix for the perfect batter consistency.
- Chili powder (optional): Dial up the chili flavor if you want a little extra kick—totally customizable.
- Salt and pepper: Season to taste so every layer pops with flavor.
- Optional toppings (sour cream, jalapeños, cilantro): Finish your casserole with a creamy, spicy, or herby flourish—don’t skip these for maximum effect!
How to Make Mexican Cornbread Casserole Recipe
Step 1: Preheat and Prep
Start by turning your oven to 375°F (190°C). While it’s heating up, lightly grease a 9×9-inch baking dish. This ensures nothing sticks and cleaning up is a cinch. A little advance prep sets the stage for casserole perfection!
Step 2: Brown the Beef and Onions
Grab your favorite large skillet and cook the ground beef with diced onion over medium heat. Stir occasionally until the meat loses its pink and the onions are soft and fragrant. Once fully browned, drain off any extra fat so your casserole isn’t greasy.
Step 3: Spice Things Up
Sprinkle in the taco seasoning and pour in half a cup of water. Stir well, and let the mixture simmer for two to three minutes. This step allows the flavors to meld and the filling to become slightly saucy and rich.
Step 4: Add Veggies and Finish the Filling
Stir in the drained corn and that entire can of Rotel—juices and all! It’s okay if the mixture seems moist right now; that’s part of what makes the casserole juicy and flavorful. Season with salt, pepper, and chili powder if you like it spicy.
Step 5: Layer in the Dish
Pour the beef mixture evenly into your prepared baking dish. Sprinkle the shredded cheddar and Monterey Jack cheese all over the top, making sure you reach every corner. This cheesy layer turns gooey and irresistible as it bakes.
Step 6: Whip Up the Cornbread Topping
In a separate bowl, whisk together the Jiffy corn muffin mix, egg, and milk until just combined—don’t overmix or the bread might turn tough. Gently pour and spread the batter over the meat and cheese, smoothing out the top.
Step 7: Bake to Golden Perfection
Slide the dish into your hot oven and bake for 25 to 30 minutes, or until the cornbread springs back when touched and turns a beautiful, golden brown. Let it cool for five minutes—this helps everything set up—then slice and serve!
How to Serve Mexican Cornbread Casserole Recipe
Garnishes
A generous spoonful of sour cream, a scattering of fresh jalapeño slices, and a sprinkle of chopped cilantro make each serving of Mexican Cornbread Casserole Recipe truly pop! These toppings balance out the warmth and add a restaurant-style finish right at home.
Side Dishes
Pair this casserole with a simple leafy salad dressed with lime vinaigrette, or set out a bowl of seasoned black beans for extra protein and fiber. For a real treat, serve with tortilla chips and salsa on the side for crunch.
Creative Ways to Present
If you want to make this meal party-ready, try baking the casserole in individual ramekins for personal servings. Or, scoop generous spoonfuls onto colorful plates and drizzle with hot sauce or crema for an eye-catching, flavor-packed dinner.
Make Ahead and Storage
Storing Leftovers
Cool the Mexican Cornbread Casserole Recipe completely before wrapping tightly with foil or transferring to an airtight container. Store in the refrigerator for up to 3 days—the flavors meld and deepen overnight, so leftovers are sensational!
Freezing
To freeze, cut the casserole into individual portions for quick lunches or dinners. Wrap each piece with plastic wrap and foil, or use an airtight freezer-safe container. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Warm leftovers in the microwave for a quick meal, or reheat in a 350°F (175°C) oven (covered with foil) for about 20 minutes until heated through. A splash of water over the cornbread before reheating keeps the topping moist and fluffy.
FAQs
Can I use a different protein in this Mexican Cornbread Casserole Recipe?
Absolutely! Ground turkey or shredded rotisserie chicken work perfectly, giving you options for every taste or what you have on hand.
Is this casserole spicy?
The base recipe is mild, but the Rotel tomatoes add gentle warmth. You can increase the heat with hot Rotel, more chili powder, or fresh jalapeños if you like it fiery!
How do I know when the cornbread is fully baked?
Check that the cornbread topping is deep golden brown and springs back in the center when gently pressed. You can also insert a toothpick—if it comes out clean, you’re good to go.
Can I make Mexican Cornbread Casserole Recipe ahead for a potluck?
You certainly can! Assemble the casserole (except the cornbread layer), refrigerate, then mix and add the cornbread right before you’re ready to bake. Freshly baked is always best for texture.
What can I use instead of Jiffy corn muffin mix?
Any cornbread mix will work, or you can quickly make your own with cornmeal, flour, baking powder, sugar, and a pinch of salt if you prefer a homemade twist.
Final Thoughts
If you’ve been searching for a comfort food classic that comes together quickly and tastes like a celebration every time, the Mexican Cornbread Casserole Recipe won’t disappoint. I hope you’ll try it soon, share it with loved ones, and make it a staple in your own dinner rotation—because honestly, it’s just that good!
Print
Mexican Cornbread Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
A delicious and comforting Mexican Cornbread Casserole that combines savory ground beef, corn, and gooey cheeses with a golden Jiffy cornbread topping. Perfect for a cozy family dinner or potluck gathering.
Ingredients
For the Filling:
- 1 pound ground beef
- 1 small onion, diced
- 1 packet taco seasoning
- 1/2 cup water
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
For the Cornbread Topping:
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- Optional toppings: sour cream, jalapeños, cilantro
Instructions
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Cook the Filling: Brown ground beef and onion in a skillet. Add taco seasoning and water, then mix in corn and Rotel. Season with salt, pepper, and chili powder.
- Layer the Casserole: Transfer the beef mixture to the baking dish. Sprinkle with cheddar and Monterey Jack cheeses.
- Prepare Cornbread Topping: In a bowl, combine Jiffy mix, egg, and milk. Pour over the meat and cheese layer.
- Bake: Bake for 25–30 minutes until the cornbread is golden and cooked through.
- Serve: Let cool for 5 minutes before serving. Add optional toppings if desired.
Notes
- For a spicier dish, use hot Rotel or add jalapeños.
- Ground turkey or shredded chicken can be used instead of beef.
- This casserole freezes well and makes great leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 790mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg
