I can't wait for you to make this recipe!
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.
Grab your 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
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.
Step 1
Add onion and pepper and cook until tender. Add Rotel tomatoes, kidney beans, black olives, and corn. Let simmer.
Step 2
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.
Step 3
Top with meat mixture then add half of the cheese.
Step 4
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.
Step 5
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