Name: Mexican Cornbread Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Mexican-American
Ingredients: 2 (8.5 oz) boxes Jiffy corn muffin mix; 1 pound ground beef; 1/2 cup diced onion; 1/2 cup diced bell pepper; 1 (10 oz) can diced tomatoes with green chilies; 1 (4 oz) can diced green chilies; 1 (16 oz) can whole kernel corn, drained; 1 (16 oz) can cream style corn; 1 taco seasoning packet; 2 eggs; 2/3 cup milk; 3 cups shredded cheese (Cheddar, Monterey Jack, or a blend)

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This Mexican Cornbread Casserole is my go-to when I need a crowd-pleasing comfort dish. It’s a hearty mix of seasoned beef, corn, chilies, and two types of corn—layered between moist cornbread and melty cheese. Baked until golden, it’s perfect for family dinners, potlucks, or anytime I want something warm and filling with a Tex-Mex twist.

Why You’ll Love This Recipe

I love how easy this casserole is to put together, yet it’s packed with bold flavors and satisfying textures. The cornbread layers stay tender while soaking up all the savory juices from the meat and veggies, and the cheese brings everything together. It’s a one-dish meal I can make ahead, reheat, and serve with any of my favorite toppings. Mexican Cornbread Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jiffy corn muffin mix (2 boxes / 8.5 oz each)
Ground beef (1 pound)
Diced onion (½ cup)
Diced bell pepper (½ cup)
Canned diced tomatoes with green chilies (1 can / 10 oz)
Canned diced green chilies (1 can / 4 oz)
Whole kernel corn, drained (1 can / 16 oz)
Cream style corn (1 can / 16 oz)
Taco seasoning packet (1)
Eggs (2)
Milk (⅔ cup)
Shredded cheese – Cheddar, Monterey Jack, or a blend (3 cups)

Directions

I preheat the oven to 350°F (175°C).
In a large skillet over medium heat, I brown the ground beef and drain any excess grease.
I add diced onion and bell pepper and sauté for 5 minutes until softened.
I stir in the diced tomatoes with chilies, green chilies, half of the whole kernel corn, half of the cream-style corn, and taco seasoning. I cook for another 5 minutes to blend the flavors.
In a large bowl, I mix the corn muffin mix with eggs, milk, and the remaining corn and cream-style corn until combined.
I lightly grease a 9×13 inch baking dish and spread half the corn muffin batter as a base layer.
I spoon the beef mixture evenly over the cornbread base, then sprinkle half of the cheese over the meat.
I top with the remaining muffin batter and gently spread it out, then finish with the rest of the cheese.
I bake for 30–35 minutes until the top is golden and the center is cooked through.
I let it cool slightly before serving, and sometimes garnish with fresh cilantro, green onions, diced tomatoes, or jalapeños.

Servings and timing

This recipe makes 12 servings.
Prep time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour 10 minutes

Variations

I sometimes use ground turkey or chicken instead of beef for a lighter version.
For extra heat, I stir in chopped jalapeños or use spicy taco seasoning.
I’ve added black beans or pinto beans to the beef mixture to bulk it up.
When I want it creamier, I stir in a little sour cream or cream cheese into the meat filling.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 15–20 minutes or microwave individual portions until heated through. It also freezes well—I wrap slices in foil and store in freezer bags for up to 2 months.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it and refrigerate it (unbaked) for up to 24 hours. When ready, I let it sit at room temp for 15 minutes before baking.

Can I use homemade cornbread batter instead of Jiffy?

Absolutely. I sometimes make a homemade mix—just be sure it yields a similar amount of batter to fill a 9×13 pan.

What toppings go best with this dish?

I like topping it with sour cream, salsa, guacamole, diced tomatoes, jalapeños, or chopped cilantro.

Can I make this vegetarian?

Yes, I swap the beef for plant-based ground meat or a mix of beans and veggies.

How do I know when it’s fully baked?

I insert a toothpick in the center—if it comes out clean (or with a few moist crumbs), it’s done. The top should also be golden and firm to the touch.

Conclusion

Mexican Cornbread Casserole is one of those easy, feel-good meals that brings everyone to the table. It’s warm, cheesy, and loaded with flavor in every bite. Whether I’m feeding a crowd or just want leftovers for days, this recipe always delivers.