Easy Mexican Cornbread Casserole
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!
Ingredients
- 8.5 ounces 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
- 10 ounce rotel tomatoes
- 1 1/2 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 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.
Nutrition
Calories: 502kcalCarbohydrates: 56gProtein: 29gFat: 20gSaturated Fat: 7gSodium: 1800mgFiber: 11g
Tried this recipe?Let us know how it was!