Mexican Cornbread Casserole is loaded with ground beef, corn, Rotel tomatoes, taco seasoning, cheese, and topped with fluffy cornbread.
Can I be honest? This casserole came about on one of those nights. You know the kind—when you’re staring at the fridge, hoping it’ll magically give you dinner inspiration, but all you’ve got are random ingredients that don’t seem to go together. That night, I had ground beef, a couple of boxes of Jiffy cornbread mix, and a can of Rotel I bought months ago for… something? I figured, why not throw it all in a dish and see what happens?
What happened was magic. The sweet cornbread topping, the cheesy, taco-spiced filling—it just worked. My family cleaned their plates, and even my picky eater (who usually claims cornbread is “too dry”) asked for seconds. Now it’s a recipe I turn to when I need something hearty, comforting, and guaranteed to make everyone happy. And let’s be real, who doesn’t need a little more happy at the dinner table?
Why You’ll Love This Cheesy Mexican Cornbread Casserole Recipe?
- Comfort Food at Its Best: It’s warm, filling, and feels like a hug in casserole form.
- Balanced Flavors: The sweet cornbread crust perfectly complements the savory, cheesy filling.
- Quick and Simple: No fancy ingredients or complicated techniques—just easy, delicious food.
- Crowd-Pleaser: It’s perfect for feeding a hungry family or impressing friends at a potluck.
Ingredient Notes:
This casserole is proof that simple ingredients can create something amazing. Here’s why each one shines:
- Ground Beef: Lean ground beef is great for this, but you can easily swap in turkey, chicken, or even plant-based crumbles.
- Canned Corn: Both cream-style and whole kernel corn add sweetness and texture to the filling. And no draining needed—just dump and stir.
- Rotel Tomatoes: These diced tomatoes with green chilies bring a little heat and tang. Not a fan of spice? Go for the mild version.
- Taco Seasoning: It’s the backbone of the filling’s flavor. Use your favorite store-bought blend or whip up a homemade version.
- Cheese: A shredded Mexican blend melts beautifully into the filling and adds a gooey topping. Add more if you’re a cheese lover—I won’t judge!
- Jiffy Cornbread Mix: This sweet and easy cornbread mix is the perfect topping. It’s reliable and always bakes up fluffy and golden.
- Eggs and Milk: These bind the cornbread mix into a smooth batter. The secret to that perfect crust!
How To Make Cheesy Mexican Cornbread Casserole?
This casserole is so straightforward, you’ll feel like a kitchen wizard when it’s done.
- Cook the Beef Mixture
Start by browning your ground beef in a big skillet over medium-high heat. Break it up as it cooks so you don’t end up with any giant chunks. Once it’s cooked through, drain the grease—nobody wants a greasy casserole! Lower the heat, and add the cream-style corn, canned corn, and Rotel. Stir it all together, then sprinkle in the taco seasoning, salt, pepper, and onion powder. Let it simmer for five minutes to thicken slightly. - Assemble the Casserole
Remove the beef mixture from the heat and stir in 2 cups of shredded cheese. It should melt right into the mix—try not to eat it straight out of the pan (no judgment if you do). Pour the mixture into a greased 9×13-inch baking dish and spread it out evenly. In a separate bowl, prepare the cornbread batter by combining the Jiffy mix with the eggs and milk. Stir until smooth, then pour the batter over the beef mixture. - Bake to Perfection
Pop the dish into a preheated 400°F oven and bake for 17–20 minutes, or until the cornbread is just starting to brown. Take it out, sprinkle the remaining cheese on top, and return it to the oven for another 4–5 minutes, just until the cheese is melted and bubbly. Let the casserole sit for a few minutes before serving—it’s hard to wait, but trust me, it’s worth it.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven for an easy second meal.
- Freezer: This casserole freezes beautifully! Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake at 350°F until warmed through.
Variations and Substitutions:
Feeling creative? Here are some ways to make this casserole your own:
Want To Save This Recipe?
- Spice It Up: Add diced jalapeños or a splash of hot sauce for extra heat.
- Veggie Boost: Toss in black beans, diced bell peppers, or even spinach for added nutrition.
- Cheese Swap: Try cheddar, Monterey Jack, or a mix of both for a slightly different flavor.
- Gluten-Free: Use a gluten-free cornbread mix to make the dish celiac-friendly.
- Protein Swap: Ground turkey, chicken, or plant-based crumbles work just as well as beef.
What to Serve with Cheesy Mexican Cornbread Casserole?
This casserole is hearty enough to be the star of the meal, but here are a few ideas to round it out:
- Crisp Green Salad: A light salad with a tangy dressing balances the richness of the casserole.
- Guacamole and Chips: Because Tex-Mex and guac go hand in hand.
- Rice and Beans: A classic combo that pairs perfectly with the casserole.
- Salsa and Sour Cream: Serve on the side or dollop right on top for extra flavor.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Assemble the casserole up to the cornbread layer, cover, and refrigerate. When you’re ready to bake, just add 5–10 extra minutes to the cooking time.
Can I use homemade cornbread?
Absolutely. If you have a favorite cornbread recipe, go for it. Just make sure it’s pourable so it spreads evenly over the filling.
What if I don’t have Rotel?
No worries. Use a can of diced tomatoes and a small can of green chilies as a substitute. It’ll work just as well.
Mexican Cornbread Casserole is one of those recipes that feels like a win every time. It’s simple, comforting, and full of flavor. Whether you stick to the recipe or add your own twist, I’d love to hear how it turned out for you!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Mexican Cornbread Casserole
Ingredients
- 1 pound lean ground beef
- 14.75 ounces cream-style corn
- 8.75 ounces canned corn
- 10 ounces Rotel diced tomatoes and green chilies
- 1 ounce taco seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon onion powder
- 3 cups shredded Mexican cheese blend
- 17 ounces Jiffy cornbread mix 2 boxes
- 2 large eggs
- 2/3 cup milk
Instructions
- Preheat your oven to 400°F.
- In a large sauté pan. Over medium-high heat. Cook the ground beef. Breaking it apart. As it browns. Once fully cooked. Drain any excess grease. And reduce the heat to medium.
- Next, add the cream-style corn, canned corn, and Rotel tomatoes (without draining). To the pan. Stir to combine. All the ingredients.
- Sprinkle in the taco seasoning. Salt, pepper. And onion powder. Mix well. And let the mixture simmer. For about 5 minutes to thicken.
- After simmering. Remove the pan from heat. And stir in 2 cups of shredded Mexican cheese. Until fully melted. And combined.
- Transfer the beef. And corn mixture. Into a greased 9x13-inch baking dish. Spreading it out evenly.
- In a large mixing bowl. Combine the cornbread mix. Eggs, and milk. Stir until smooth. With no large lumps.
- Pour the cornbread batter. Evenly over the beef mixture. In the baking dish.
- Bake the casserole. For 17-20 minutes. Or until the cornbread. Is golden brown on top.
- Once the cornbread is baked. Remove the dish. From the oven. And sprinkle the remaining 1 cup of shredded cheese on top.
- Return the dish. To the oven. For another 4-5 minutes. Just until the cheese is melted. And bubbly.
- Let the casserole cool. For a few minutes before serving. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
