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Easy Cheesy Mexican Cornbread Casserole for Family Dinners

A square serving of Mexican cornbread casserole featuring a layer of seasoned ground beef and corn topped with melted cheddar cheese.
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Create a comforting, one-dish meal with this easy Mexican Cornbread Casserole. It layers seasoned ground beef and corn under a fluffy, cheesy cornbread topping. This recipe is perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 packet taco seasoning
  • 1 can (10 ounces) diced tomatoes with green chiles, drained
  • 1 cup corn kernels (canned or frozen)
  • 1 cup shredded cheddar or Mexican-blend cheese, divided
  • 1 box cornbread mix (like Jiffy)
  • 1 large egg
  • 1/3 cup milk
  • 2 tablespoons unsalted butter, melted
  • Optional: 1/2 cup sour cream
  • Optional Garnish: Sliced jalapeños or chopped green onions

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch baking dish.
  2. In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked. Drain off any excess grease.
  3. Stir the taco seasoning, drained diced tomatoes with green chiles, and corn kernels into the beef mixture. Simmer for 2 to 3 minutes.
  4. Spread the seasoned beef mixture evenly into the bottom of your prepared baking dish. Sprinkle 1/2 cup of the shredded cheese over the beef layer. If you are using sour cream for extra creaminess, dot spoonfuls over the cheese layer now.
  5. In a separate bowl, mix the cornbread mix, egg, milk, and melted butter until the batter is just combined. Do not overmix.
  6. Gently spread the cornbread batter evenly over the beef and cheese layer in the baking dish.
  7. Bake uncovered for 35 to 40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the casserole from the oven and sprinkle the remaining 1/2 cup of shredded cheese over the top. Return to the oven for 5 to 7 minutes, until the cheese is fully melted and bubbly.
  9. Let the Mexican Cornbread Casserole rest for 5 to 10 minutes before slicing and serving. Garnish with jalapeños or green onions if desired.

Notes

  • For a richer flavor in the cornbread, substitute 1/4 cup of the milk with sour cream.
  • If you prefer a spicier dish, add 1/2 teaspoon of cayenne pepper to the ground beef mixture while cooking.
  • This casserole is a great make-ahead meal; assemble it completely, cover, and refrigerate for up to 24 hours before baking (add about 10 minutes to the initial bake time).

Nutrition

Find it online: https://blissbatter.com/mexican-cornbread-casserole-recipe/