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
Scale
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.
