Home Recipes Mexican Cornbread Casserole

Mexican Cornbread Casserole

If you’re craving some serious comfort food with a ton of flavor, this Mexican cornbread casserole will hit the spot!

Spiced ground beef, tender veggies, and gooey cheddar are tucked under a blanket of fluffy, jalapeño-studded cornbread. It’s like a hug on a plate! 

Portion missing Mexican cornbread casserole in a rectangular baking dish.
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I love how easy this recipe is to throw together on a busy weeknight.

I like to serve it with a simple green salad and lots of extra toppings, such as cilantro, green onions, and sour cream. Trust me, it’ll be a new favorite! 

Why You’ll Love This Mexican Cornbread Casserole

Hearty Comfort Food: This casserole is the ultimate comfort food, combining savory ground beef with a sweet and spicy cornbread topping.

Easy Weeknight Meal: With simple ingredients and straightforward steps, this casserole is perfect for busy weeknights.

Crowd-Pleaser: Whether you’re hosting a family dinner or a casual get-together, this dish will be a hit.

Meal-Prep Friendly: Prepare this casserole in advance and enjoy leftovers for days for easy lunches.

Ground beef sauted with red belle pepper, diced tomatoes, corn, diced green chiles, on a 9x13 white baking dish sitting on a white marble table.

Ingredients

  • Lean Ground Beef: The savory, protein-packed base is seasoned with zesty taco spices.
  • Onion, Garlic, and Red Bell Pepper: The fresh veggies are sautéed until tender for a flavorful, colorful addition.
  • Diced Tomatoes: They add a bright, acidic note to balance the rich flavors.
  • Corn: Sweet kernels of corn bring pops of flavor and texture.
  • Diced Green Chiles: A kick of mild heat complements the Mexican-inspired seasonings.
  • Taco Seasoning: The convenient blend of spices gives the beef mixture its signature Mexican taste.
  • Salt and Black Pepper: The essential seasoning duo enhances all the flavors.
  • Shredded Cheddar Cheese: Sharp, melty cheddar brings a tangy, gooey finish to every bite.
  • Cornbread Topping: It’s a mix of Jiffy corn muffin mix, eggs, milk, cream-style corn, sour cream, and pickled jalapeños.
Square slice of Mexican cornbread casserole served on a white plate.

How to Make Mexican Cornbread Casserole

This casserole is so quick and easy to throw together.

1. Preheat the oven. Set to 400°F and grease a 9×13-inch baking dish.

2. Cook the beef mixture. In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper until beef is browned and vegetables are tender, about 8 minutes. Drain the excess grease.

3. Add the ingredients. Stir in the garlic, diced tomatoes, corn, green chiles, taco seasoning, salt, pepper, and 1 cup of cheddar cheese. Pour into the prepared baking dish.

4. Mix the cornbread batter. In a large bowl, combine the corn muffin mix, eggs, milk, cream-style corn, sour cream, and jalapeños until well mixed. Spread the batter evenly over the beef mixture.

5. Bake dish. Bake uncovered for 30-35 minutes until the cornbread is golden brown and cooked through.

6. Add the remaining cheese. Remove from the oven and sprinkle with the remaining 1/2 cup cheddar cheese. Return to the oven for 2-3 minutes until the cheese is melted.

7. Garnish and serve. Let stand for 5 minutes before serving. Garnish with chopped cilantro, green onions, and a dollop of sour cream if desired. Enjoy!

Whole Mexican cornbread casserole in a rectangular baking dish.

Tips for the Best Mexican Cornbread Casserole

Follow these tips for the very best casserole.

  • Go lean and mean. Use lean ground beef. This reduces the amount of grease and makes for a healthier dish.
  • Give it a homemade twist. Make your own cornbread mix. Combine cornmeal, flour, baking powder, and sugar for a homemade touch that can be tailored to your taste.
  • Choose your cheese. Use a Mexican cheese blend instead of just cheddar for added flavor.
  • Add flavorful mix-ins: Toss in pinto beans or sliced black olives. Or, top with chopped cilantro, green onions, or sour cream for extra flavor and texture.
  • Get ahead of yourself. Make the ground beef mixture ahead. Cook and season the beef mixture, then store it in the fridge for up to 24 hours before assembling the casserole.
  • Serve the right sides. Pair with a green salad or grilled vegetables. These sides add freshness and balance to the hearty casserole.
Meaty Mexican cornbread casserole serving in a white plate.

How to Store

Follow these steps to keep leftover cornbread fresh for days.

To Store: Let the casserole cool completely, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days.

To Freeze: Wrap the cooled casserole tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Remove the plastic wrap/foil and cover with a paper towel to prevent drying out, then microwave in 30-second intervals until heated through. Or, reheat in a 350°F oven for 10-15 minutes or until warmed through.

Mexican Cornbread Casserole

Course: Main CourseCuisine: Mexican, American
Servings

8

servings
Prep time

15

minutes
Cooking time

35

minutes
Calories

453

kcal

Spice up dinner with this easy Mexican cornbread casserole! It’s packed with ground beef, veggies, corn, and plenty of cheese and topped with cornbread. You’ll love it!

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Ingredients

  • Ground Beef Mixture:
  • 1 pound lean ground beef

  • 1 cup diced onion

  • 1 red bell pepper, diced

  • 4 cloves garlic, minced

  • 1 can diced tomatoes, drained

  • 1 can corn, drained

  • 1 can diced green chiles

  • 2 tablespoons homemade taco seasoning (or 1 packet store-bought)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 1/2 cups shredded cheddar cheese, divided

  • Cornbread Topping:
  • 2 boxes Jiffy corn muffin mix

  • 2 eggs

  • 2/3 cup milk

  • 1 can cream style corn

  • 1/2 cup sour cream

  • 1/2 cup chopped pickled jalapeños

Instructions

  • Preheat oven to 400°F. Grease a 9×13-inch baking dish.
  • In a large skillet over medium-high heat, cook the ground beef, onion, and bell pepper until the beef is browned and the vegetables are tender, about 8 minutes. Drain the excess grease.
  • Stir in the garlic, diced tomatoes, corn, green chiles, taco seasoning, salt, pepper, and 1 cup of cheddar cheese. Pour into the prepared baking dish.
  • In a large bowl, mix together the corn muffin mix, eggs, milk, cream-style corn, sour cream, and jalapeños until well combined. Spread the cornbread batter evenly over the beef mixture.
  • Bake uncovered for 30-35 minutes until the cornbread is golden brown and cooked through.
  • Remove from oven and sprinkle with the remaining 1/2 cup cheddar cheese. Return to oven for 2-3 minutes until cheese is melted.
  • Let stand for 5 minutes before serving. Garnish with chopped cilantro, green onions, and a dollop of sour cream if desired. Enjoy!

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