This easy Mexican Cornbread Casserole is so filling and full of flavor, you’re going to want to make it for dinner every 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 delicious!
15ozRoTel diced tomatoes with green chilies(drained)
1 ½cupscheddar cheese (grated)
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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.