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Spatula with Mexican cornbread casserole slice topped with fresh cilantro, diced tomatoes and jalapeños.
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4.67 from 3 votes

Mexican Cornbread Casserole

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!
Prep Time10 minutes
Cook Time55 minutes
Cooling5 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: Mexican/Spanish
Keyword: Mexican Cornbread Casserole
Servings: 12
Calories: 223kcal
Author: Erica Walker

Equipment

  • 9x13 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℉.
    Ingredients to make Mexican cornbread casserole including ground beef, cheese, sour cream, green chilies, oil, egg, tomato sauce, sweet cream style corn, can of Rotel, southwest corn, red bell pepper, onion, taco seasoning and a box of Jiffy corn muffin mix.
  • Heat oil, sauté onions and peppers. Add Ground beef, cook until browned and onions and peppers are soft.
    Skillet with ground beef onion and red bell pepper.
  • Add taco seasoning and stir until combined.
    Skillet with beef mixture and taco seasoning.
  • Add canned corn, tomato sauce, green chiles, diced tomatoes with green chiles. Season with salt and pepper, to taste. Simmer for 15 minutes.
    Skillet with beef mixture, Rotel, green chiles, southwest corn and tomato sauce.
  • Stir in cheese. Place in greased 9x13 baking dish.
    Beef mixture and the bottom of a glass casserole 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.
    Cornbread mixture on top of beef mixture in a glass casserole dish.
  • Remove from oven and add remaining cheese to the top and bake 5 more minutes.
    Cheese on top of Mexican cornbread casserole.
  • Remove from oven and allow to cool 5 minutes before serving. Top with fresh cilantro, tomatoes, jalapeños and sour cream.
    Mexican cornbread casserole in a baking dish topped with fresh cilantro, diced tomatoes and jalapeños.

Nutrition

Calories: 223kcal | Carbohydrates: 3g | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 265mg | Potassium: 207mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 701IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 1mg