Cheesy Mexican Cornbread Casserole – This Cheesy Mexican Cornbread Casserole is the perfect weeknight meal. That’s loaded with flavors. From ground beef, corn, Rotel tomatoes. And a golden cornbread topping. It’s an easy one-dish recipe. That satisfies the whole family. In under an hour. The combination of taco seasoning, cheese, and cornbread. Makes it the perfect comfort food. It’s a great recipe. For busy nights. And you can even prepare it ahead of time. For an easy bake later.
The first time I made this casserole. I was experimenting with flavors. My husband and kids would love. With its cheesy layers. And the slight kick. From Rotel and taco seasoning. I knew it would be a hit. As soon as it came out of the oven. They couldn’t wait to dig in! It’s now one of our favorite dinners. That we keep going back to. Because it’s so simple. And everyone leaves the table full. And happy.
What makes this Cheesy Mexican Cornbread Casserole truly unique?
What makes this recipe unique? Is how it combines all the best Mexican flavors. Into one dish. The savory ground beef. And taco seasoning. Paired with the creamy texture of corn. And the slight heat from the Rotel tomatoes. All topped with cheesy, fluffy cornbread—it’s a true comfort meal. It’s an easy weeknight meal. That feels like a hearty casserole. But still has the fun twist of Mexican spices. And ingredients. Plus, you can make it in one dish. Which means fewer dishes to clean!
What You Need To Make This Cheesy Mexican Cornbread Casserole Recipe?
Lean Ground Beef: Using lean beef. Make sure that the casserole isn’t overly greasy. While keeping the flavor rich.
Cream Style Corn: This adds creaminess. And a touch of sweetness. That balances out. The savory beef and taco seasoning.
Rotel Diced Tomatoes and Green Chilies: This gives a slight kick to the dish. But it’s not too spicy. Perfect for families!
Mexican Cheese Blend: A mix of cheeses like cheddar, Monterey Jack, and Colby. That melts beautifully. For that perfect cheesy top layer.
Jiffy Cornbread Mix: The quick cornbread mix. That makes this recipe a breeze. It’s light, fluffy. And bakes perfectly. Over the casserole.
Steps To Make Cheesy Mexican Cornbread Casserole:
Step 1: Preheat your oven to 400°F. And grease a 9×13-inch baking dish—this will be the cozy home. For your Cheesy Mexican Cornbread Casserole!
Step 2: In a large pan. Over medium-high heat. Brown the ground beef. Making sure to crumble it up. As it cooks. Once it’s no longer pink. Drain the excess grease. And lower the heat. To medium. Now comes the fun part—without draining any of the cans. Add the cream-style corn, canned corn, and Rotel tomatoes. Right into the pan. Stir everything together. Letting the flavors get friendly.
Step 3: Season the mixture. With taco seasoning. Salt, pepper. And onion powder. Let it simmer. For 5 minutes. To thicken up. Then take it off the heat. Stir in 2 cups of shredded cheese. Until it melts. Into the mixture. Like cheesy goodness.
Step 4: Pour the beef mixture. Into your prepared baking dish. And spread it out evenly.
Step 5: Next, in a bowl. Combine the Jiffy cornbread mix. With eggs. And milk. Stir until smooth. And pour the batter. Right over the beef mixture. Spread it out gently. To cover everything.
Step 6: Bake for 17-20 minutes. Until the cornbread. Turns a golden brown on top. Now for the best part—take it out. Sprinkle the remaining cheese on top. And pop it back. Into the oven. For another 4-5 minutes. Until the cheese. Is perfectly melted.
Step 7: Let it sit. For a few minutes. Before digging in. You’re going to love this!
Tip:
For an extra layer of flavor. Add a small can of diced green chilies. To the beef mixture. For a mild kick. Or if you love a bit of heat. Toss in some jalapeños! And here’s a little secret—if you want a moister cornbread topping. Stir 2 tablespoons of sour cream. Into the cornbread mix. It’ll make the cornbread layer extra tender. While still keeping that satisfying golden crust. You can also add a dollop of sour cream. Or guacamole. When serving for an extra creamy finish!
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! You can swap the Mexican cheese blend. For cheddar, Monterey Jack, or even pepper jack. For an extra kick.
Can I make this casserole ahead of time?
Yes! You can assemble the casserole. Cover it. And refrigerate it. For up to 24 hours before baking. Just add a few extra minutes. To the baking time.
Can I make this dish spicy?
If you like more heat. Use hot Rotel tomatoes or add some diced jalapeños. To the beef mixture.
< 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!
