Name: Mexican Cornbread Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1 pound ground beef; 1 small onion, chopped; 1 packet taco seasoning or 2 tablespoons homemade taco seasoning; 1 can (15 oz) corn, drained; 1 can (10 oz) diced tomatoes with green chilies (like Rotel); 1 cup shredded cheddar cheese; 1 box (8.5 oz) cornbread mix (such as Jiffy); 1/3 cup milk; 1 large egg; 1/2 cup sour cream (optional for extra moisture); 1 tablespoon olive oil or butter for greasing

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If you love hearty comfort food with a bold Tex-Mex twist, this Mexican Cornbread Casserole Recipe is just the thing to satisfy your cravings. A bubbly, beefy filling crowned with fluffy golden cornbread makes for a crowd-pleasing dinner that’s both easy and incredibly flavorful. Melty cheese, a punch of seasoning, and sweet pops of corn all come together in every bite, making this casserole irresistibly delicious from the first forkful to the last. Perfect for busy weeknights, potlucks, or any time you want something cozy and unforgettable, this dish brings all the right flavors to your table in under an hour.

Mexican Cornbread Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Mexican Cornbread Casserole Recipe is how it transforms a handful of pantry staples into something extraordinary. Each ingredient plays its own special role, adding taste, texture, or color to the final dish. Here’s what you’ll need — and why you’ll love each component:

Ground Beef: The savory backbone of the casserole, delivering hearty flavor and making the meal filling.
Chopped Onion: Adds a gentle sweetness and depth that layers beautifully with the other ingredients.
Taco Seasoning: Brings zesty, earthy notes and that familiar Mexican flair; use homemade or a convenient packet.
Canned Corn: Offers little bursts of sweetness and a pleasing texture contrast to the savory meat layer.
Diced Tomatoes with Green Chilies: Lends a tangy brightness and just the right touch of warmth and spice.
Shredded Cheddar Cheese: Melts into gooey bliss between the layers, making each bite extra luscious.
Cornbread Mix: The signature topping — tender, slightly sweet, and proudly golden.
Milk: Ensures a moist, fluffy cornbread layer each and every time.
Egg: Helps bind the cornbread batter so it bakes up just right.
Sour Cream (optional): Secret weapon for ultra-moist cornbread — highly recommended if you like things extra tender.
Olive Oil or Butter (for greasing): Keeps everything from sticking and adds a hint of richness.

How to Make Mexican Cornbread Casserole Recipe

Step 1: Brown the Beef and Onion

Start by preheating your oven to 375°F. In a large skillet over medium heat, add your ground beef and chopped onion. Cook, stirring occasionally, until the beef is thoroughly browned and the onion is wonderfully soft — this should take about 6 to 8 minutes. Once browned, drain off any excess fat so your casserole doesn’t turn greasy.

Step 2: Add the Seasoning and Vegetables

With the heat still on, stir in your taco seasoning along with the drained canned corn and diced tomatoes with green chilies. Give everything a good mix and let it simmer for 2 to 3 minutes; this helps the flavors marry and intensifies that signature Mexican Cornbread Casserole Recipe taste. Then, remove the skillet from heat and set it aside.

Step 3: Mix the Cornbread Batter

In a separate bowl, mix together your cornbread mix, milk, egg, and sour cream (if using). Stir just until everything is combined; overmixing can make the cornbread tough. The batter should be thick but pourable — perfect for spreading over your casserole filling.

Step 4: Assemble the Casserole

Grease your baking dish (a 9×9-inch or 11×7-inch casserole both work) with olive oil or butter. Evenly spread the sizzling beef mixture into the bottom, making sure to get an even layer. Next, sprinkle that glorious shredded cheddar cheese over the meat. Now, carefully spoon the cornbread batter on top, using a spatula to gently spread it all the way to the edges for a nice, even layer.

Step 5: Bake the Casserole

Slide the assembled casserole onto the center rack of your preheated oven. Bake for 25 to 30 minutes, or until the cornbread layer is puffed and golden brown, and a toothpick poked into the center comes out clean. Let the casserole rest for about 5 minutes before serving — this helps set the layers and makes for neater slices.

How to Serve Mexican Cornbread Casserole Recipe

Garnishes

This is a dish that absolutely loves a sprinkle of fresh toppings! Try scattering chopped cilantro, sliced scallions, or even a few rings of fresh jalapeño over the top for color and extra pop. A dollop of cool sour cream or a drizzle of salsa completes the experience, adding a creamy or tangy note that complements the warm, spicy layers beneath.

Side Dishes

The Mexican Cornbread Casserole Recipe is hearty enough to stand alone but pairs beautifully with a crisp side salad or some roasted vegetables. Black beans and rice also make excellent companions when you want to stretch the meal or keep with the Tex-Mex spirit. If you’re hosting a bigger crowd, lay out a serve-yourself topping bar with guacamole, pico de gallo, and lime wedges.

Creative Ways to Present

Shake things up by baking and serving this casserole in individual ramekins for cute, personal-portioned meals — perfect when you want a special touch. Or, scoop spoonfuls into warm tortillas for a fun taco night twist! Another playful presentation: cut cooled slices into squares, then top with a fancy swirl of sour cream and a sprig of cilantro for appetizer-style bites at your next gathering.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply cover the cooled casserole tightly with foil or transfer slices to an airtight container. The Mexican Cornbread Casserole Recipe will keep in the refrigerator for up to 3 days, staying flavorful and moist until you’re ready for round two.

Freezing

For longer storage, let the casserole cool completely, then wrap well in both plastic wrap and foil to protect against freezer burn. The dish can be frozen for up to two months. When you need a comforting dinner fast, just thaw overnight in the fridge and reheat as directed.

Reheating

To reheat, place leftovers (covered) in a 350°F oven for 15 to 20 minutes, or until heated through. Individual portions can also be microwaved in 1-2 minute bursts. If the cornbread seems a bit dry, add a splash of chicken broth or milk before reheating to keep everything moist and tender.

FAQs

Can I make this casserole ahead of time?

Absolutely! You can assemble the Mexican Cornbread Casserole Recipe up to the point of baking, then cover and refrigerate overnight. Just pop it into the oven when you’re ready, adding 5-10 extra minutes to make up for the chill.

What other proteins can I use besides beef?

This recipe works wonderfully with ground turkey or ground chicken for a lighter touch. For a vegetarian version, try using black beans or a plant-based crumble — both pair deliciously with the cornbread and Tex-Mex flavors.

How spicy is this casserole?

As written, it has just a gentle warmth thanks to the taco seasoning and green chilies. If you love extra heat, consider stirring in some chopped jalapeño or a dash of hot sauce. Prefer things mild? Use diced tomatoes without chilies and a mild taco mix.

Can I use homemade cornbread instead of a mix?

Certainly! Just whip up your favorite cornbread batter, and use about two cups in place of the boxed mix, milk, egg, and sour cream. It’s an easy way to add a homemade touch to your Mexican Cornbread Casserole Recipe.

What if I don’t have a 9×9 or 11×7-inch pan?

Any similar-sized dish will do; just keep in mind that baking times may vary with a thicker or thinner layer. If you use a larger, more shallow pan, start checking for doneness a few minutes early, and for a deeper dish, allow extra time.

Final Thoughts

There’s something so special about a recipe that’s simple to make, comforting to eat, and always earns rave reviews from everyone at the table. I truly hope you give this Mexican Cornbread Casserole Recipe a try — you might just find it becomes a new favorite in your dinner rotation, too!

Mexican Cornbread Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 12 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Cornbread Casserole is a delicious and easy-to-make dish that combines the flavors of taco seasoning, cornbread, and cheesy goodness. It’s a comforting meal the whole family will love.

Ingredients

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For the Meat Mixture:

1 pound ground beef
1 small onion, chopped
1 packet taco seasoning or 2 tablespoons homemade taco seasoning
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies (like Rotel)

For the Cornbread Topping:

1 cup shredded cheddar cheese
1 box (8.5 oz) cornbread mix (such as Jiffy)
1/3 cup milk
1 large egg
1/2 cup sour cream (optional for extra moisture)
1 tablespoon olive oil or butter for greasing

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Instructions

Preheat oven: Preheat the oven to 375°F.
Cook the Meat Mixture: In a skillet, cook the ground beef and onion until browned. Add taco seasoning, corn, and diced tomatoes. Simmer, then set aside.
Prepare the Cornbread Batter: In a bowl, mix cornbread mix, milk, egg, and sour cream (if using).
Assemble and Bake: Grease a baking dish, spread the meat mixture, sprinkle with cheese, then top with cornbread batter. Bake for 25-30 minutes until golden.
Serve: Let it rest for 5 minutes before serving.