Mexican Cornbread Casserole Recipe

Mexican Cornbread Casserole is a delicious and comforting dish that combines the flavors of traditional cornbread with zesty Mexican ingredients. This hearty casserole has layers of taco flavored ground beef, vegetables, Jiffy cornbread and cheese. Baked to perfection, it’s a perfect weeknight dinner.

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I love casseroles such as Tater Tot Casserole and Sloppy Joe Shepherds Pie for weeknight meals. Not only are they easy recipes to make, yet they are the ultimate in comfort food.

Why make the same casseroles time and time again? Freshen up the weekly meal rotations with this Mexican Cornbread Casserole Recipe.

This taco cornbread casserole comes together quickly and packs all the flavor you’d expect from a Mexican style dish.  This casserole can be served by itself, or it pairs well with many sides. 

Serve with Mexican rice and a side salad for a complete weeknight meal your family will love.

This casserole dish is so quick and easy to make, you’ll also be thankful for the leftovers!

For another Mexican casserole recipe, try our delicious Tater Tot Enchilada Casserole.

Why You’ll Love This Casserole

  • EASY RECIPE – With just 10 minutes of prep and a bake time of 1 hour, it’ll be on the table in no time.
  • HEARTY – This perfect weeknight meal is loaded with ground beef, vegetables, seasoning and a cornbread mixture topping – it’s a filling one dish meal.
  • MEAL PREP – This casserole stores well, reheats perfectly and can even be frozen for later use.
  • Total Time: 70 Minutes
  • Serves: 12
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Mexican Corn Bread Casserole Ingredients

  • Ground Beef – I like to use lean ground beef.
  • Jiffy Corn Muffin Mix – You’ll need two packages of cornbread for this recipe. It’s the main ingredient for the cornbread mixture layer.
  • Fresh Vegetables – You’ll need fresh onion and red bell pepper
  • Diced Tomatoes – I like to use the diced tomatoes with green chilies in it, rotel style. Yet you can use whatever can diced tomatoes you wish.
  • Green Chiles – Adds flavor and that Mexican taste to the recipe.
  • Whole Kernel Corn – use a drained can of corn for this recipe.
  • Cream Style Corn – Adds additional creaminess to this recipe
  • Taco Seasoning Mix – Use packet taco seasoning or use your own homemade taco seasoning if you want.
  • Eggs – helps to hold this recipe together.
  • Milk – Used as the liquid.
  • Shredded Cheese – I like to use shredded cheddar cheese, Monterey Jack, or a combination. You can even use shredded mexican cheese blend
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How to Make Mexican Cornbread Casserole

  1. Preheat oven to 350 degrees.
  2. In large skillet over medium heat, brown hamburger and drain any excess grease rendered during cooking.
  3. Return ground beef to skillet, adding diced onion and bell pepper.  Sauté for 5 minutes.
  4. Add diced tomatoes, chilies, half of whole kernel corn, half of cream corn, and seasoning packet.  Stir until combined.  Cook on medium for an additional 5 minutes, stirring occasionally.
  5. In a large bowl add both boxes of jiffy cornbread mix, eggs, milk, and the remaining whole kernel corn and remaining cream corn.  Stir thoroughly.

    food, with Mexican Cornbread Casserole
  6. Spray the bottom of a 9×13 baking dish lightly with nonstick cooking spray.
  7. Pour half of corn muffin mixture into bottom of dish, spreading evenly into thin layer.
  8. Top muffin mixture with ground beef mixture, spreading into even layer. 
  9. Top meat mixture with half of the shredded cheese. 
  10. Pour remaining cornbread batter on top of cheese and spread into even, thin layer. Top with remaining cheese

    food, with Mexican Cornbread Casserole
  11. Bake for 30-35 minutes or until top is golden brown.
  12. Garnish cornbread casserole with chopped cilantro, sliced green onion, diced tomato, or sliced jalapeno peppers if desired.

PRO TIP: Getting the cornbread mixture to completely cover the top can be tricky.  I find it’s best to scoop small piles of mixture all over the top, then spread with offset spatula to make a thin even layer. 

Recipe Variations

  • Add Heat – Add some cayenne pepper, chili powder, or crushed red pepper flakes to give this dish some heat.
  • Substitute the meat – Instead of ground beef, you can also use: ground sausage, ground chicken, ground turkey, or ground pork.
  • Add some beans to this casserole (black beans, pinto beans, or kidney beans).
  • Use fresh corn or frozen corn instead of canned corn.
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What to Serve With Mexican Cornbread Casserole

This hearty casserole is a full one-dish meal on its own. Yet there are also toppings and additional side dishes that bring this easy mexican cornbread casserole recipe to the next level.

Topping and Garnish Options:

Think of your favorite taco toppings when providing everyone with garnish to make each serving their own. Suggestions include:

  • Dollop of sour cream
  • Shredded lettuce
  • Shredded cheese 
  • Salsa or Pico de Gallo
  • Green onions
  • Taco Sauce or enchilada sauce
  • Black Olives
  • Pickled jalapeno peppers
  • Lime wedges

Side Dish Options:

Some of our favorites include:

  • Mexican Rice
  • Refried beans or baked beans
  • Guacamole
  • Side salad
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Storage and Make Ahead

To Store

  • Store leftover casserole in an airtight container in the fridge for 4-5 days.

Reheating

  • You can quickly reheat leftovers in the microwave, or in the oven covered at 350 degrees. For safety, reheated leftovers need to be heated to 165 degrees.

To Freeze

  • Cover cooled ground beef casserole with aluminum foil and a double layer of plastic wrap and freeze for up to 2 months.
  • To reheat, allow casserole to thaw in refrigerator overnight. 
  • Bake covered with aluminum foil for 25 minutes at 350 degrees, or until heated through.
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More Casserole Recipes:

food, with Mexican Cornbread Casserole

Mexican Cornbread Casserole

Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Need a quick weeknight dinner? Mexican Cornbread Casserole has layers of moist cornbread, seasoned meat, and melted cheese. The ultimate in comfort food and a crowd-pleasing dish. 

Ingredients

  • 2 - 8.5 oz. boxes Jiffy corn muffin mix
  • 1 pound ground beef
  • ½ cup diced onion
  • ½ cup diced bell pepper
  • 1 10oz. can diced tomatoes with green chilies
  • 1 4oz. can diced green chilies
  • 1 16oz. can whole kernel corn, drained
  • 1 16oz. can cream style corn
  • 1 taco seasoning packet
  • 2 eggs
  • 2/3 cup milk
  • 3 cup shredded cheese - Cheddar, American, Monterey Jack, or a combination

Instructions

  1. Preheat oven to 350 degrees.
  2. In large skillet over medium heat, brown hamburger and drain any excess grease rendered during cooking.
  3. Return burger to skillet, adding diced onion and bell pepper.  Sauté for 5 minutes.
  4. Add diced tomatoes, chilies, half of whole kernel corn, half of cream corn, and seasoning packet.  Stir until combined.  Cook on medium for an additional 5 minutes, stirring occasionally.
  5. In a large bowl add both boxes of muffin mix, eggs, milk, and the remaining whole kernel corn and remaining cream corn.  Stir thoroughly.
  6. Spray the bottom of a 9x13 baking dish lightly with nonstick cooking spray.
  7. Pour half of corn muffin mixture into bottom of dish, spreading evenly into thin layer.
  8. Top muffin mixture with meat mixture, spreading into even layer. 
  9. Top meat with half of the shredded cheese. 
  10. Pour remaining muffing mix on top of cheese and spread into even, thin layer. Top with remaining cheese
  11. Bake for 30-35 minutes or until top is golden brown.
  12. Garnish with chopped cilantro, sliced green onion, diced tomato, or sliced jalapeno peppers if desired.

Notes

  • To Store: Cooled leftovers can be covered and stored in the refrigerator for 4-5 days.
  • To Freeze: Cooled casserole can be frozen for up to 2 months, covered well with aluminum foil.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 23gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 109mgSodium: 817mgCarbohydrates: 41gFiber: 3gSugar: 12gProtein: 24g

Did you make this recipe?

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Created by Tammi Roy

Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.

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