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!
Ingredients Jiffy Corn muffin mix milk eggs creamed corn (canned) sweet corn (canned) ground beef taco seasoning (or see recipe) RoTel diced tomatoes with green chilies (drained) cheddar cheese (grated)
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.
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.
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.
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