Ground beef, Jiffy Mix, taco seasoning, Rotel tomatoes, frozen corn, lots of cheese and more make this easy Mexican Cornbread Casserole recipe a hearty dinner the whole family will love. This quick casserole is loaded with flavor and one of my family’s favorites!
Cornbread is an incredible side dish and it goes with so many recipes. This simple to make Easy Mexican Cornbread Casserole Recipe is absolutely amazing and makes this classic side dish into a main dish. Using a box mix as the base and mixing in delicious ingredients, this cornbread casserole comes together beautifully.
What is a Casserole?
Casseroles usually include meat, vegetables, and a starch like rice, pasta, or potatoes, which act as a binder. It’s all thrown into a pot then baked in the oven. Because it’s a one-pot stop, casseroles can be made in large amounts and served as a main dish or it can be a side dish. It’s a low-cost, low-maintenance meal, which would explain why it is such an enduring, popular dish for families.
Adding to their popularity is the casserole’s ability to be customized to suit the cook’s tastes. Chicken casserole, beef casserole, tuna casserole, and vegetable casserole… the list goes on. You will often see casseroles topped with cheese, breadcrumbs, or other ingredients to add flavor and texture (oh, how i love a crusty casserole top!).
You can also make a casserole in a variety of ways. Most people bake them in the oven but they can also be made on the stovetop or in a slow cooker.
Variations On A Mexican Cornbread Casserole
If you’ve made my Mexican cornbread casserole a few times and want to try something a little different, here are my suggestions:
Mexican cornbread casserole with chicken: Take the current recipe and add shredded chicken along with black beans. Bake it until the cornbread is golden brown and the filling is hot and bubbly.
Veggie-packed cornbread casserole: The layer of cornbread is topped with a mixture of diced vegetables, such as bell peppers, onions, and zucchini, and given some heat with the taco seasoning. Top it off with the cheese and tomato and cook until the cheese melts and the veggies are sufficiently soft.
Mexican cornbread casserole with sausage: Similar to the chicken version but substitute sliced sausage for the shredded chicken. Here, you have the option of a spicy sausage, chorizo, or something milder. It’s your call!
Prep Time: 30 min.
Cook Time: 40 min.
Serves: 8
Ingredients
- 1 (8.5 ounce) package cornbread mix ( I usually have Jiffy on hand)
- 1 pound lean ground beef
- 1 envelope taco seasoning or 2 tbsp homemade taco seasoning
- 1 small can diced mild green chiles
- 1/2 cup diced onion
- ½ green bell pepper, diced
- 1 small can sliced black olives
- 1 (10 ounce) can Rotel tomatoes
- 1 ½ to 2 cups frozen corn
- 2 cups shredded Mexican blend cheese
- 1 tomato sliced
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (8 ounce) can creamed corn
Instructions
Preheat oven according to the cornbread package. Grease casserole dish (8×8 or other 2-quart casserole is fine).
Brown meat with ½ package taco seasoning and drain off excess fat. Add onion and pepper and cook until tender. Add Rotel tomatoes, kidney beans, black olives, and corn. Let simmer.
Meanwhile, prepare cornbread according to package directions.
Add green chiles and creamed corn.
Spoon a thin layer of cornbread on the bottom of the pan.
Top with meat mixture then add half of the cheese.
Spoon the rest of the cornbread mixture on top and bake according to the cornbread package.
In the last 5 minutes of cooking top with tomato slices and remaining cheese.
Continue baking until cheese is melted.
FAQs
I am using the classic Jiffy Mix to make my cornbread casserole. It saves time and is extremely inexpensive. However, if you have a favorite cornbread recipe that you would rather make, you can easily swap it instead.
You can add moisture by way of water or broth. Just start with a little until the right consistency is achieved. You could also stir in a spoonful of Greek yogurt or sour cream. Either will add moisture as well as enhance the texture. Before baking you could add melted butter or olive oil to the top of the casserole, though the cheese’s oils should make this redundant. If none of these work, consider going with a different cornbread. Jiffy works for me but it all comes down to your preferences.
How To Store Cornbread Casserole
Let the casserole hit room temperature then put it in an airtight container. It will keep in the fridge for 3-4 days. When you want to eat it, you can either microwave it, being sure to stir it every 30 seconds until it’s cooked through, or you can warm it in the oven. To do so, let it come to room temperature then cover it with foil. Put it in the oven for 15-20 minutes at 350°F. You can also freeze it for up to 3 months by letting it come to room temperature then putting it in an airtight container. To eat, let it thaw in the fridge for 24 hours then follow the above heating instructions.
This recipe was first published on About a Mom in September of 2011. It has since been refreshed with new images. However, this mouth-watering and easy-to-make casserole recipe remains the same.
You might also enjoy these Mexican-inspired recipes:
Creamy Baked Chicken Fajitas Casserole
Taco Tater Tots Casserole
Taco Stuffed Zucchini Boats Recipe
Layered Taco Casserole
Easy Cornbread Casserole Recipe
Ingredients
- 8.5 ounce cornbread mix ( I usually have Jiffy on hand)
- 1 pound lean ground beef
- 1 envelope taco seasoning
- 1 small can diced mild green chiles
- 1/2 cup diced onion
- ½ green bell pepper diced
- 1 small can sliced black olives
- 10 ounce rotel tomatoes
- 1 ½ to 2 cups frozen corn
- 2 cups shredded Mexican blend cheese
- 1 tomato sliced
- 15 ounce kidney beans rinsed and drained
- 8 ounce creamed corn
Instructions
- Preheat oven according to the cornbread package. Grease casserole dish (8×8 or other 2 quart casserole is fine).
- Brown meat with ½ package taco seasoning and drain off excess fat. Add onion and pepper and cook until tender. Add Rotel tomatoes, kidney beans, black olives, and corn. Let simmer.
- Meanwhile prepare cornbread according to package directions.
- Add green chiles and creamed corn.
- Spoon thin layer of cornbread on the bottom of the pan.
- Top with meat mixture then add half of the cheese.
- Spoon the rest of the cornbread mixture on top and bake according to cornbread package.
- In the last 5 minutes of cooking top with tomato slices and remaining cheese.
- Continue baking until cheese is melted.
Nutrition
Oh my! This looks absolutely delicious! I am going to have to make this. I actually don’t like Mexican food all that much but this looks awesome! I think my husband may pass out with gratitude, lol
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.