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Make this flavorful Mexican Cornbread Casserole with savory layers of beef, veggies, cornbread, and cheese. With minimum effort and maximum flavor, you are going to love this easy weeknight dinner!
Table of Contents
Let me tell you, I’ve made a lot of casseroles in my life, but this Mexican Cornbread Casserole? It’s on another level. The hearty layers of flavorful beef, sweet corn, and cheesy goodness, all topped with a perfectly golden cornbread, even my picky eaters were asking for seconds. When I made this for the first time I had my parents over and my dad called me up the next day asking if I had any leftovers he could have. No joke! It is easy to make, full of flavor, and perfect for any night of the week.
Be sure to scroll down past the recipe card for more information, tips, tricks, and alternative cooking methods!
Mexican Cornbread Casserole
Equipment
- 9×13 baking dish
Ingredients
For the filling:
- 1 medium onion (finely chopped)
- 1 bell pepper (finely chopped)
- 2 tablespoons olive oil
- 1 pound ground beef
- 3 tablespoons taco seasoning (equivalent of 1 packet)
- 1 (15 ounce) can southwest style corn (drained)
- 1 (8 ounce) can tomato sauce
- 1 (4 ounce) can diced green chiles
- 1 (10 ounce) can dice tomatoes with green chiles (like Rotel)
- salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
For the cornbread:
- 1 (8 ounce box) Jiffy Corn Muffin Mix
- 1 large egg
- 1 cup sour cream
- 1 (15 ounce) can creamed corn
- 2 cups shredded cheese (cheddar or Mexican blend) Divided
Optional toppings:
- sour cream
- diced avocado
- cilantro
- shredded cheese
- diced tomatoes
- green onion
Instructions
- Gather ingredients and preheat oven to 350℉.
- Heat oil, sauté onions and peppers. Add Ground beef, cook until browned and onions and peppers are soft.
- Add taco seasoning and stir until combined.
- Add canned corn, tomato sauce, green chiles, diced tomatoes with green chiles. Season with salt and pepper, to taste. Simmer for 15 minutes.
- Stir in cheese. Place in greased 9×13 baking dish.
- In a bowl, combine corn muffin mix, egg, sour cream, creamed corn and 1 cup of cheddar cheese. Pour and spread on top ground beef mixture. Bake 50-55 minutes at 350℉ or until cornbread rises and is golden brown on the top.
- Remove from oven and add remaining cheese to the top and bake 5 more minutes.
- Remove from oven and allow to cool 5 minutes before serving. Top with fresh cilantro, tomatoes, jalapeños and sour cream.
Nutrition Information
Additions and Variations
Prefer it Drier? The cornbread layer for this is supposed to be moist, not dry and crumbly like your typical cornbread. If you want a drier cornbread layer remove the creamed corn.
Want it thicker? If you really love cornbread and want a thick layer, double the cornbread layer but still only use 1 cup of sour cream.
Like it spicy? Add a can of jalapeño to the ground beef layer.
Want it bulkier? For more bulk, you can add black beans or pinto beans, drained and rinsed.
Need it Gluten Free? It is really easy to make a GF version of this. Just use a GF cornbread mix.
Make it in a Skillet
This can also be made in a 10-12″ cast iron skillet. Prepare the beef layer in the skillet and just keep it in the skillet. Mix up the cornbread layer and simply pour it over the top and bake at 350℉ for 45-50 minutes. Check the center of the cornbread with a knife or toothpick to check to make sure it is done before taking it out of the oven! This makes one less dish to clean.
Tips for Storing and Reheating
Keep your leftovers in an airtight container in the fridge for 3-4 days. You can also freeze for 2-3 months. It’s super easy to reheat this dish in the microwave, just pop it in for 30 seconds at a time until heated through. You can also reheat in the oven. Cover with foil and place in the oven at 350℉ for until it is fully heated through.
This looks delicious – I have not yet made this particular recipe, but one similar. I have a suggestion – please include the Additions and Variations in the print version of the recipe. Those are most helpful. I will make this with the elimination of the creamed corn to the cornbread topping. Thank you.
Thank you for the suggestion for the tips and variations. I will see what we can do to get those added to the recipe card. And yes, if you take out the creamed corn with will definitely make it more true to the texture of cornbread. Excited for you to try this recipe! Be sure to come back and let us know how you like it!
Hi Erica,
I loved this so much! It was so easy to make and delicious! I added black beans which was a nice addition. . I see you are from a meridian Idaho which I thought was exciting because I am from Mountain Home Idaho. I’ve lived n Massachusetts for a long time now, but I still miss Idaho. Thank you for all the wonderful recipes!
Happy Spring😊
Best, Michele
Recipe for Mexican casserole please my printer is down
I’ve emailed the recipe to you. Good luck with your printer!
I’d rejig this as I’m vegetarian, I’d use vegan mince in place of beef, I’d probably have to do my own cornbread mix, as I can’t buy this one here in UK. But lovely recipe, I love Mexican and southern style American food.
Thank you, Linda. Those sound like great substitutions. This is an easy homemade cornbread mix that would work great for this recipe: https://www.fivehearthome.com/homemade-cornbread-mix/