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If you love comforting, hearty dishes with a zesty twist, then the Mexican Cornbread Casserole Recipe is about to become your new favorite! This delicious casserole brings together savory seasoned ground beef, sweet and tangy corn, and a luscious layer of cheesy cornbread on top that bakes to golden perfection. It’s a crowd-pleasing meal full of vibrant flavors and textures that feels both cozy and festive—perfect for family dinners or casual get-togethers.
Ingredients You’ll Need
The beauty of this Mexican Cornbread Casserole Recipe lies in its straightforward ingredients that work wonderfully together to create a dish bursting with flavor. Each element adds texture, moisture, or a kick of spice that makes every bite an absolute joy.
- Lean ground beef: Provides the hearty, savory base that makes this casserole thoroughly satisfying.
- Cream-style corn: Adds creamy sweetness that balances the spice and keeps the filling moist.
- Whole kernel corn (undrained): Gives bursts of juicy, fresh crunch throughout the casserole.
- Rotel diced tomatoes and green chilies: Infuse the dish with mild heat and tangy tomato flavor.
- Taco seasoning: Brings vibrant Mexican-inspired spices that season every spoonful.
- Salt and black pepper: Essential for seasoning each component just right.
- Onion powder: Adds a subtle savory note that rounds out the flavor profile.
- Mexican cheese blend (shredded): Melts beautifully to create gooey, cheesy pockets that tie everything together.
- Jiffy cornbread mix: The quick, easy cornbread topping that bakes golden with a slightly sweet crunch.
- Eggs and milk: Combine with the cornbread mix to make a tender, fluffy topping.
How to Make Mexican Cornbread Casserole Recipe
Step 1: Preheat and Brown Beef
Begin by preheating your oven to 400°F (200°C). While that warms up, brown the lean ground beef in a large skillet over medium-high heat until it’s thoroughly cooked and no longer pink. Drain any excess grease to keep the casserole from becoming greasy, but retain that rich beef flavor as your base.
Step 2: Make the Filling
Lower the heat to medium and add in the cream-style corn, whole kernel corn (undrained), and the Rotel diced tomatoes with green chilies right into the skillet with the beef. Stir in the taco seasoning, salt, black pepper, and onion powder. Let this mixture simmer for about 5 minutes until it thickens slightly and all those wonderful flavors meld together beautifully.
Step 3: Combine with Cheese
Remove the skillet from heat and immediately stir in 2 cups of shredded Mexican cheese blend. This melts right into the mix, making the filling extra creamy and cheesy—just irresistible.
Step 4: Assemble in the Baking Dish
Grease a 9×13 inch baking dish and spread the beef and corn mixture evenly across the bottom. This flavorful base is now ready to be topped with the cornbread batter.
Step 5: Make Cornbread Topping
In a mixing bowl, combine the Jiffy cornbread mix with eggs and milk. Stir everything together until it forms a smooth batter, perfect for layering on top of your savory filling.
Step 6: Bake
Pour the cornbread batter evenly over the beef mixture in your baking dish. Slide it into the oven and bake for 17 to 20 minutes, or until the cornbread begins to turn a delightful, golden brown around the edges.
Step 7: Add Cheese and Finish Baking
Sprinkle the remaining 1 cup of Mexican cheese blend over the baked cornbread layer. Return to the oven for another 4 to 5 minutes, just until the cheese melts perfectly, creating a gorgeous, bubbly topping.
Step 8: Serve
Once out of the oven, let the casserole rest for a few minutes to set up and cool slightly before serving. This pause helps the layers hold together while enhancing the melding of flavors.
How to Serve Mexican Cornbread Casserole Recipe
Garnishes
To elevate your Mexican Cornbread Casserole Recipe even more, sprinkle fresh chopped cilantro or green onions on top for a pop of color and a fresh herbal note. A dollop of sour cream or a few slices of ripe avocado adds creamy tang and richness that balances the spices!
Side Dishes
This casserole pairs beautifully with simple, fresh sides. Consider serving it alongside a crisp green salad, some black beans, or a zesty Mexican rice. These accompany the casserole without overwhelming its bold, cheesy, and corn-packed flavors.
Creative Ways to Present
For a festive presentation, serve the casserole straight from the dish with colorful tortilla chips on the side. You can also spoon it into small ramekins for individual servings—perfect for parties or potlucks where everyone can have their own cheesy corn casserole delight.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Mexican Cornbread Casserole Recipe, store them in an airtight container in the refrigerator. It will keep well for up to 3 days and still taste just as flavorful when reheated.
Freezing
To freeze, allow the casserole to cool completely, then cover tightly with plastic wrap and aluminum foil or transfer into a freezer-safe container. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through. This helps maintain the crispy cornbread topping. Alternatively, microwave individual portions, but you might lose some of that wonderful texture.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great lean alternative that works perfectly in this Mexican Cornbread Casserole Recipe. Just follow the same cooking steps for browning and seasoning.
Is this casserole spicy?
The level of spice is mild to moderate, thanks to the taco seasoning and Rotel tomatoes with green chilies. You can adjust the heat by choosing a mild or spicy version of Rotel or adding extra chili powder if you prefer a kick.
Can I make this recipe vegetarian?
Yes! Simply omit the ground beef and substitute with black beans, cooked lentils, or a meat-free crumble. The flavors of the corn, cheese, and spices still shine in this delicious casserole.
What size baking dish should I use?
A 9×13 inch baking dish is ideal for this recipe, as it gives enough room for the layers and ensures even baking of the cornbread topping.
Can I prepare this casserole ahead of time?
You can assemble the casserole up to the point of baking and refrigerate it for a few hours before baking. Just be sure to let it come to room temperature before popping it into the oven for an even bake.
Final Thoughts
This Mexican Cornbread Casserole Recipe is truly a winner in every way—it’s simple to make, full of fantastic flavors, and sure to bring smiles around your table. Whether you’re feeding a family or looking for a crowd-pleasing addition to your meal rotation, this casserole delivers comfort and excitement in every bite. Give it a try soon, and I bet it will become one of your trusted kitchen favorites too!
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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 hearty Mexican Cornbread Casserole combines savory ground beef, sweet corn, zesty Rotel tomatoes with green chilies, and a cheesy cornbread topping baked to golden perfection. Perfect for a comforting family dinner, this casserole delivers layers of flavor and gooey melted cheese in every bite.
Ingredients
Meat and 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
Cheese
- 3 cups shredded Mexican cheese blend, divided
Cornbread Topping
- 1 (17 oz) box Jiffy cornbread mix (equivalent to 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. Drain any excess grease to keep the casserole from being too oily.
- Make Filling: Reduce the heat to medium. Add the cream-style corn, whole kernel corn (undrained), and Rotel diced tomatoes with green chilies (undrained) directly to the skillet with the beef. Stir in taco seasoning, salt, black pepper, and onion powder. Let the mixture simmer for about 5 minutes, allowing it to thicken and the flavors to meld.
- Combine with Cheese: Remove the skillet from heat. Stir in 2 cups of the shredded Mexican cheese blend until melted and well incorporated into the filling.
- Assemble in Baking Dish: Transfer the beef and corn mixture evenly into a greased 9×13 inch baking dish, spreading it out as the bottom layer of your casserole.
- Make Cornbread Topping: In a mixing bowl, combine the Jiffy cornbread mix, 2 large eggs, and â…” cup milk. Stir the mixture until all ingredients are well combined and smooth.
- Bake: Pour the cornbread batter evenly over the beef filling in the baking dish. Place the dish in the preheated oven and bake for 17-20 minutes, or until the cornbread topping is set and starts to turn golden brown.
- Add Cheese and Finish: Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded Mexican cheese blend on top of the cornbread. Return the casserole to the oven and bake for an additional 4-5 minutes, until the cheese is fully melted and bubbly.
- Serve: Remove the casserole from the oven and allow it to rest for a few minutes to set before serving warm.
Notes
- Use lean ground beef to reduce excess grease in the casserole.
- For a spicier version, use a hot Rotel variety or add additional chili powder.
- Make sure to drain excess grease after browning the beef for a less greasy casserole.
- This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to baking time if going straight from fridge to oven.
- Feel free to substitute the Mexican cheese blend with a combination of cheddar and Monterey Jack for a similar flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
