This easy Jiffy 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, and it’s totally delicious!
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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!
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 I Love This Recipe
- Full of Flavor. Mexican spices and a few green chiles add tons of flavor to any dish they’re mixed into.
- Unique! This isn’t a meal you see every day- but you should.
- 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 the 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 free printable recipe card below for ingredients, exact amounts & instructions with tips!
📖 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 that doesn’t make it 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 bell pepper and cook with the meat for a colorful and delicious addition.
🔪 How To Make Jiffy Mexican Cornbread Casserole
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 of 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.
🥗 Sides
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 Pro 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. This really is 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.
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🥡 Storing & Reheating
Once it’s cooled, cover it and keep it 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
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.
❓ Recipe FAQs
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.
😋 More Amazing Casseroles
- Chicken Stuffing Casserole
- Sausage Hashbrown Breakfast Casserole
- Ground Beef Mexican Casserole
- Tuna Noodle Casserole
- Doritos Casserole
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Jiffy 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)
(Note: 2x or 3x only changes the ingredient list)
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.
- 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.
- 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.
- 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.
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.
Carol says
I substituted Fiesta Corn and, for the additional 5 oz of Rotel Tomatoes, I used Rotel Tomatoes with Hatch Chili’s. It was delicious.
Kassidy says
Rotel only comes in 10oz size cans, is that okay? It says 15 oz
Angela Latimer says
Wow! Yes, that will work. I'll try it with two cans and add an update. Thanks for asking!
Timothy R Jacobs says
I love this recipe, and so does everyone else that has opportunity to taste it. I add sour cream from time to time which gives it a bit of a different taste. However, it does not need it to be delicious.
Robin Taylor says
We love this.
Janis Hall says
I’ve made this twice in the last week, and we absolutely love it, as does anybody else who tries it. Everybody wants the recipe. I use Fleischmann’s Simply Homemade corn bread mix and make it as the box instructs. It’s a much better mix than Jiffy. Everything else is the same. Yummy!
Tim says
I love this recipe. I make a few adjustments. I add jalapeño, cause I like hot and sour cream adds a little something as well. But basic recipe is all that's needed. I make it , freeze some and have it for a month or so. Thank you for this many meals.
Lorelei H says
Lovely recipe. Turned out delish and everyone loved it. Can sizes have changed, but even with the lower size it still turned out good lol
Mary says
Easy to make and delicious! I always consider it a win when I get request for the recipe. I got several.
Susan Steinhofer says
I always get a big thumbs up from my partner when I make this (he had throat cancer so now cannot talk) which is a supreme compliment! I am going to make it again tonight with pulled pork I need to use up.
Anonymous says
Good recipe, easy to follow and make. I cooked mine a little bit longer, so it was a tad dry.
Mr. Rosa says
Simply delicious. I love to find new recipes that the whole family enjoys. I followed the recipe exactly and my wife and 8 year old daughter really liked it. Thanks for sharing a great recipe.
Lori Kauffman says
I was looking for some sort of cornbread topped casserole to use up my leftover shredded chicken/tomato/corn dinner from last night when I found your recipe. Had never thought about putting cornbread on the bottom as well as the top. So I mixed up everything, layered it in a 9x13, and popped it in the oven! Awesome! This is a recipe that can be tweaked to whatever I have on hand. Thanks for a great recipe. ~~Lori
Maryann Kilbourn says
Excellent recipe overall. I did change the hamburger to 2 lbs and added a can of beans. Since I doubled the meat, I added a cup of salsa with the Rotel and extra taco seasoning. Also I added the creamed corn to the cornbread but added the sweet corn to the meat mixture. It still fit in the 9x13 pan. Soooo good !!! My husband loved it. Thanks for the recipe !
Sandi says
Good stuff y'all!...I make mine in cupcake tins...makes it real easy to put leftovers in the freezer!...thanks for sharing!...
Susan Steinhofer says
I never leave comments on recipes, but this one was special! My 59 year old picky eater who doesn't eat vegetables gave me a thumbs up and has been back to the fridge 4 times. I had to tweak the recipe a bit. Didn't have creamed corn or Rotel. Used two cans of corn but one had diced peppers, chopped up a jalapeno and onion and cooked those with the ground beef and a lot more cheese. This recipe is definitely a keeper. Thanks so much!
Angela @ BakeItWithLove.com says
Awesome, thanks so much for stopping back in to share your success! Would love to know if that's a 5 or a 9 year old picky eater!
jessica vehrs says
This was a absolute wonderful perfect recipe!!! Followed your recipe to the T and it was so good and bursting with flavor!!!! Thank you!!!
Kimberlee Fitzgerald says
Beautiful blend of sweet and spice! Tweeked a little (without trying as written) by adding about a tbls finely chopped jalapeño to the cornbread mixture. Also added 1/3 c chopped onion cooked in with hamburger meat. I had my doubts about the sweetness of jiffy cornbread mix because, I actually do not like sweet cornbread. However, I am so glad I did not change to my typical cornbread mix. The balance was perfect!
Shelly says
Missing something. Not sure but it taste as if maybe too much cornbread we think. I made it exact but you cannot taste much of the hamburger mix because the cornbread so thick it overpowers it.
Angela @ BakeItWithLove.com says
Everyone has different tastes. 🙂 What would you suggest as options for improving it for others that may feel the same?
Alice says
OMG so yummy! Made this and everyone loved it!!!
Kaycee S says
Delicious! I cook for 2 so made a couple tweaks, I added a drained can of charro beans to the meat (.5lb) mixture and only used 1 box of cornbread with creamed corn then put in a 9x9 - note it did extend the cook time - but hubby asked for seconds which is a win
Jessica says
Delicious! Will definately make again.