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.
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.