This easy Mexican Cornbread Casserole is so filling and full of flavor, you’re going to want to make it for dinner every night of the week! Perfectly seasoned ground beef with tomatoes and chiles is topped with gooey melted cheddar and sandwiched between two layers of fluffy cornbread, it’s totally delicious!
Jiffy Mexican Cornbread Casserole
Picture this: Cheesy, fluffy cornbread is covered with beef spiced up with taco seasoning. Tomatoes and green chiles leave an oh-so-good tingling in your mouth as you bite into the two layers topped with a second blanket of cornbread.
Throw on some guacamole and green onions, and you have yourself a party. A food party, that is. If you’re not drooling already, you will be after you smell this heavenly dish cooking!
This Mexican cornbread casserole is a full meal in a single dish!
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The best part about Mexican cornbread casserole is the minimal cleanup! If you’re like me and don’t enjoy washing dishes, you’ll love this recipe. It’ll save you time without compromising on taste.
So whether you’re planning your next tequila night with friends or a weeknight meal, this is sure to get you out of your everyday food rut. Branch out on Taco Tuesday with this delightful casserole!
❤️ Why You'll Love This Recipe!
It’s Full of Flavor! Mexican spices and a few green chiles add tons of flavor to any dish they’re mixed into.
It’s Unique! This isn’t a meal you see every day- but should!
It's a Full Meal! It’s not necessary to make side dishes with this main. It’s a meal in and of itself!
🥘 Ingredients
Jiffy corn muffin mix makes this easy recipe even easier. Don’t forget the taco seasoning!
- 16 ounces Jiffy Corn Muffin Mix - This translates to 2 8-ounce boxes.
- ⅔ cups Milk - Any kind of dairy or non-dairy milk will do.
- 2 large Eggs - Bring these to room temperature before adding.
- 15 ounces Creamed Corn - Buy this canned for easiest results.
- 15 ounces Sweet Corn - You can use drained canned corn or use 1 cup of the thawed frozen variety.
- 1 pound Ground Beef - Any fat ratio will work in this recipe.
- 1 packet Taco Seasoning - If you make your own, use 2 tablespoons to equal 1 packet.
- 15 ounces RoTel Diced Tomatoes with Green Chiles - Drain the liquid off first!
- 1 ½ cups Cheddar Cheese - Pick a strong, traditional cheddar or white cheddar that can easily be grated.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
📖 Variations
This casserole is awesome as is, but if you are looking to switch it up there are a ton of different ways to do it! Some of my favorite variations include:
Bacon - There’s not much bacon doesn’t make better. Chop up a few slices in the corn mix or sprinkle them on top after baking.
Jalapeños - Chop up some fresh or jarred jalapeños in either the corn or meat mix for some added heat.
Cayenne Pepper or Red Pepper Flakes - Both of these are great options to kick up the spice without changing the flavor.
Creole Seasoning - Change things up New Orleans style with a little Cajun spice! Try using this in place of the taco seasoning.
Shredded Chicken - This recipe is also a winner with shredded chicken in place of the beef!
Red Bell Pepper - Dice up a bell pepper and cook with the meat for a colorful and delicious addition!
🔪 Step-by-Step Instructions
There are three layers in this casserole: cornbread, a meat mixture, and more cornbread. It’s an impressive meal that is both incredibly tasty and simple.
- Preheat. To begin, set your oven to 350℉ (175℃) and let it heat up while you move through the next steps.
- Mix batter. Combine 16 ounces of Jiffy Corn muffin mix, ⅔ cup milk, and 2 large eggs in a large mixing bowl. Then, add 15 ounces of creamed corn and 15 ounces sweet corn, and stir until incorporated. Pour half the corn batter into a greased 9x13-inch baking dish.
- Brown. Next, brown 1 pound ground beef in a large nonstick skillet over medium-high heat. Then, sprinkle in 1 packet of taco seasoning. If the seasoning packet says to add water, do so now. Mix and cook until the beef is fully cooked.
Finish Layering & Bake
- Add the extras. Then, pour 15 ounces RoTel diced tomatoes with green chilies into the beef mixture and transfer it all into the baking dish. Sprinkle ¾ cup cheddar cheese over the top. Then, layer on the remaining half of the corn mixture.
- Bake. Top the dish with the rest of the cheddar cheese, about ¾ cup. Bake for 35 to 40 minutes.
- Cool and serve. When it’s cooked, remove the casserole from the oven and allow it to sit for 5 minutes before cutting into it. This will let it cool down and set up, making it easier to serve. Top with your favorite taco toppings (*see notes) for taste and color.
This is an excellent dish for lunch or dinner. It’s a complete meal in itself, but if you want to add a side, try sauteed mushrooms and onions or refried black beans!
💭 Angela's Tips & Recipe Notes
- Get creative with toppings! Try adding shredded lettuce, sour cream, guacamole, pico de gallo, diced tomatoes, green onions, sliced black olives, or a drizzle of taco sauce. Add one or add them all! You could stretch this dish to feed more people by piling on the toppings.
- No casserole dish, no problem. You can also bake this in a large cast-iron skillet. They really are an amazingly useful piece of kitchen equipment!
- Take the chill off. If you forget to lay out your eggs to bring them up to room temperature, don’t worry! You can speed up the process by placing them in a bowl full of lukewarm water for 5 minutes or so.
- Don’t overcook. Not all cornbread will brown on top when it is done cooking. Leaving it in too long can lead to a dry, crumbly mess. Just be sure to check it when it looks like it’s getting close to being finished.
🥡 Storing & Reheating
Once it’s cooled, cover and keep in the fridge for up to 5 days.
If you’d like to keep it longer, seal with aluminum foil or cut pieces and freeze it in an airtight container. Your casserole portions will be good for up to 3 months.
Reheating Mexican Cornbread Casserole
Thaw any frozen leftovers in the fridge overnight. Then, let it sit out for about an hour.
When it’s room temperature, cover and bake for 15 to 20 minutes – or until heated to your satisfaction.
😋 More Amazing Casseroles!
- Chicken Stuffing Casserole
- Sausage Hashbrown Breakfast Casserole
- Ground Beef Mexican Casserole
- Tuna Noodle Casserole
- Doritos Casserole
❓ FAQ
Sweet corn season is the best! If you can get a hold of some good fresh corn, you can definitely use it in this recipe. Use the same amount as you would frozen corn, 1 cup. It will cook when the casserole goes in the oven.
That is entirely up to you! If you prefer more meat to cornbread, double the meat or halve the cornbread ingredients. You can keep the two cornbread layers by making them thinner, or just add a layer of meat followed by a single cornbread layer. Either will result in a lower ratio.
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📋 Recipe
Mexican Cornbread Casserole
Ingredients
- 16 oz Jiffy Corn muffin mix ( 2 8-ounce boxes)
- ⅔ cup milk
- 2 large eggs (room temperature)
- 15 oz creamed corn (canned)
- 15 oz sweet corn (canned, drained or use 1 cup thawed frozen corn)
- 1 lb ground beef
- 1 packet taco seasoning (or see recipe)
- 15 oz RoTel diced tomatoes with green chilies (drained)
- 1 ½ cups cheddar cheese (grated)
Instructions
- In a large mixing bowl, combine the Jiffy corn muffin mix with the eggs and milk. Then, mix in the creamed corn and sweet corn. Transfer half of the corn mixture to a greased 9x13 baking dish.16 oz Jiffy Corn muffin mix, ⅔ cup milk, 2 large eggs, 15 oz creamed corn, 15 oz sweet corn
- Heat a large nonstick skillet over medium-high heat and brown the ground beef. Add in 1 packet of taco seasoning (plus any water as indicated on the package), and simmer until the meat is fully cooked.1 lb ground beef, 1 packet taco seasoning
- Stir in the RoTel tomatoes and transfer the ground beef mixture to the baking dish. Top the ground beef with half the cheddar cheese (¾ cups). Then, add the remaining corn mixture.15 oz RoTel diced tomatoes with green chilies, 1 ½ cups cheddar cheese
- Top the casserole with the remaining cheddar cheese and place it in the oven to bake at 350°F (175°C) for 35-40 minutes.
- Remove the casserole from the oven. Allow it to cool for 5 minutes so that it may set before slicing into squares and serving. Top with your favorite taco toppings, if desired.
Equipment You May Need
Notes
- Topping ideas: shredded lettuce, sour cream, guacamole, pico de gallo, tomatoes, green onions, sliced black olives, a drizzle of taco sauce.
- If you don't have a casserole dish, you can bake this in a large cast-iron skillet.
- If you forgot to take your eggs out of the fridge so they can come to room temperature, place them in a bowl of lukewarm water for about 5 minutes.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Elaine says
It was a real hit with my family. They loved it.
Angela @ BakeItWithLove.com says
Wonderful! Thank you for stopping back in to share how it went!
Pam says
I can't wait to try this, it's right up my family's alley! Also can you put how much a serving size is? Would greatly appreciate it! Thank you, Pam
Angela @ BakeItWithLove.com says
I usually cut my casserole into 8 rectangles and these are filling portions. For feeding a hungry crowd, 6 portions will do nicely!