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Mexican Cornbread Casserole

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A hearty, cheesy, and flavor-packed casserole with layers of moist cornbread, seasoned beef, chilies, and corn. Perfect for quick weeknight dinners or feeding a hungry crowd—comfort food with a Mexican twist.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

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)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large skillet over medium heat, brown the ground beef. Drain excess grease.
  3. Add diced onion and bell pepper to the skillet. Sauté for 5 minutes until softened.
  4. Stir in diced tomatoes with chilies, green chilies, half of the whole kernel corn, half of the cream style corn, and taco seasoning. Cook over medium heat for another 5 minutes.
  5. In a large bowl, mix corn muffin mix, eggs, milk, and the remaining whole kernel corn and cream style corn until well combined.
  6. Lightly grease a 9×13 inch baking dish with nonstick spray.
  7. Spread half of the corn muffin mixture into the dish as an even base layer.
  8. Spoon the beef mixture evenly over the muffin base.
  9. Sprinkle half the shredded cheese over the meat layer.
  10. Top with the remaining muffin batter and gently spread to cover. Finish with the remaining cheese.
  11. Bake for 30–35 minutes, until the top is golden brown and cooked through.
  12. Garnish with cilantro, green onions, diced tomatoes, or jalapeños if desired. Serve warm.

Notes

  • Use ground turkey or chicken as a leaner alternative to beef.
  • For extra heat, add jalapeños or chipotle in adobo to the beef mixture.
  • Make it ahead: assemble and refrigerate unbaked for up to 24 hours.
  • Pairs well with sour cream, guacamole, or a fresh salad.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Method: Baked
  • Cuisine: Mexican-American
  • Diet: Halal

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 465
  • Sugar: 6g
  • Sodium: 750mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 75mg

Find it online: https://recipeteach.com/mexican-cornbread-casserole/