Learn how to make a Mexican cornbread casserole with this step-by-step recipe. It’s made with ground beef, corn, Rotel tomatoes, cream corn, Colby Jack cheese and tasty cornbread on top.
This southwestern-inspired baked casserole brings together the best Tex-Mex flavors like spicy Rotel tomatoes, savory taco seasoned beef, sweet corn, and smooth cream corn topped with crispy, golden cornbread and melted cheese. With simple pantry ingredients like Jiffy mix, canned goods, and ground beef, you can have this crowd-pleasing complete meal out of the oven in under an hour. Kids and adults alike will love digging into the regional fusion of cornbread and Mexican cuisine. Feel free to spice it up with hotRotel or diced green chilies for some extra kick. This easy one-pan recipe is perfect for potlucks, game day, or weeknight family dinners when you need something hearty yet simple to throw together. Leftovers can be stored in the fridge or freezer to enjoy later.
Can I prepare this casserole ahead of time?
Yes! Assemble the entire casserole up until baking, then cover and refrigerate for up to 24 hours. Add 10-15 mins to the bake time.
What can I serve with this Mexican cornbread casserole?
It would pair nicely with rice, beans, salad, guacamole or tortilla chips.
Can I freeze the leftovers?
A: Absolutely! Allow it to cool completely, then divide into airtight containers or freezer bags. It will keep for 2-3 months.
Total Time: 45 minutes
Yield: 8 servings
Ingredients:
- 1 pound ground beef
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14 oz) can cream corn, undrained
- 2 (8 oz) boxes Jiffy cornbread mix
- 2 eggs
- 2/3 cup milk
- 2 cups shredded Colby Jack cheese, divided
- 1 (8 oz) can whole kernel corn, drained
- 1 packet taco seasoning mix
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions:
- Preheat the oven to 400°F. Grease a 9×13 baking dish with cooking spray or butter.
- In a large skillet over medium heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. Drain excess grease if needed.
- Add the onion and garlic and cook for 1-2 minutes until fragrant.
- Stir in the Rotel, cream corn, whole kernel corn, taco seasoning, cumin, onion powder, salt and pepper. Let simmer for 5 minutes.
- Remove from heat and stir in 1 and 1/2 cups of the Colby Jack cheese. Stir until melted and fully incorporated.
- Transfer the beef and corn mixture to the prepared baking dish, spreading evenly.
- In a medium bowl, combine the cornbread mix, eggs, and milk. Whisk until smooth with no large lumps remaining.
- Pour the cornbread batter evenly over the beef and corn mixture in the baking dish.
- Bake for 17-20 minutes until the cornbread top is lightly browned. Remove from oven.
- Sprinkle the remaining 1/2 cup shredded cheese evenly over the top. Return to oven for 4-5 minutes until melted.
- Allow to rest 10 minutes before serving. Cut into squares and enjoy!
Tips:
- Feel free to use mild, medium, or hot Rotel tomatoes depending on how spicy you want the dish.
- You can substitute different cheeses like cheddar or pepper jack for the Colby Jack.
- Add some diced green chilies for extra spice and flavor.
- Garnish with chopped cilantro, sliced avocado, or sour cream when serving.
- For a vegetarian version, substitute veggie crumbles for the ground beef.
Notes:
- If your cornbread batter seems too thick, add a bit more milk as needed.
- Make sure to use an oven-safe dish like glass or ceramic. Metal baking pans may react with the acidic ingredients.
- Check the casserole a few minutes early when baking and broiling to prevent burning.
- Letting the casserole rest before cutting allows the juices to redistribute and makes cleaner slices.
