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
Scale
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