Mexican Cornbread Casserole Recipe
If you’ve ever wished comfort food could come with a kick, this Mexican Cornbread Casserole Recipe is about to become your dinnertime favorite. Imagine layers of seasoned beef, juicy corn, tangy tomatoes and green chilies, all buried beneath a fluffy golden cornbread crust and two generous blankets of gooey cheese. This crowd-pleasing casserole brings together the best of Tex-Mex flavors in one pan, making it ideal for family meals or friendly gatherings. Whether you’re pulling it from the oven on a busy weeknight or showcasing it at a potluck, this dish promises warmth, flavor, and second-helping-worthy satisfaction.
Ingredients You’ll Need
The magic of this Mexican Cornbread Casserole Recipe is in its simple, colorful ingredients—the kind most of us already have in the kitchen. Each staple plays its own part, from hearty protein to vibrant veggies, turning this easy casserole into a meal everyone will crave.
- 1 pound ground beef: Classic, juicy foundation—rich in flavor and protein, but adaptable if you want to swap for turkey or chicken!
- 1/2 cup chopped onion: Fragrant and essential for savory depth; sautéing brings out their subtle sweetness.
- 1 packet taco seasoning: Instantly adds punchy, craveable Tex-Mex vibes; choose your favorite spice level.
- 1 can (15 oz) corn, drained: Sweet pops of golden flavor and a touch of crunch in every bite.
- 1 can (10 oz) diced tomatoes with green chilies, undrained: Bright acidity and gentle spice that keeps the casserole from feeling heavy.
- 1 cup shredded cheddar cheese: Melts into a bold, cheesy layer—classic sharpness that ties in with the taco flavors.
- 1 box (8.5 oz) corn muffin mix: The quick-fix shortcut for fluffy, tender cornbread that crowns the casserole.
- 1/3 cup milk: Makes the cornbread batter just right—soft and lush, never dry.
- 1 large egg: The structure behind your cornbread topping, holding everything together beautifully.
- 1/2 cup sour cream: Adds richness and a whisper of tang to balance the cornbread’s sweetness.
- 1/2 cup shredded Monterey Jack cheese: Buttery and smooth, this cheese finishes the casserole with a gorgeous melt.
- Optional chopped cilantro and jalapeño slices for garnish: The finishing touches for extra freshness or a spicy hit—totally up to you!
How to Make Mexican Cornbread Casserole Recipe
Step 1: Preheat and Prep Your Baking Dish
Start by preheating your oven to 375°F (190°C) so it’s piping hot and ready as soon as you assemble your casserole. Give your 9×9-inch (or similar-sized) baking dish a light coating of grease—this guarantees an easy release later and keeps the cornbread base beautifully golden, not stuck!
Step 2: Brown the Beef and Onion
In a large skillet over medium heat, cook your ground beef and chopped onion together. Stir and break up the beef for about 5 to 7 minutes, as the onions soften and sweeten and the meat turns irresistibly brown. If there’s excess fat, drain it off so your casserole isn’t greasy—just flavor-packed.
Step 3: Add Taco Seasoning, Corn, and Tomatoes
Sprinkle in the taco seasoning, then stir in your drained corn and the entire can of diced tomatoes with green chilies (liquid and all). Let everything simmer for 2 to 3 minutes to marry those zesty, bright flavors together. When it starts to smell like taco-night heaven, you know it’s ready!
Step 4: Assemble the Layers
Spoon the beef mixture evenly into your prepared baking dish and press it down gently. Next, sprinkle the shredded cheddar cheese right on top. This creates a melty, savory buffer between the meaty base and the cornbread crown, making every bite extra special.
Step 5: Mix the Cornbread Batter
In a medium mixing bowl, combine the corn muffin mix, milk, egg, and sour cream. Stir just until everything comes together—overmixing can lead to dense cornbread, so stop when it’s mostly smooth with just a few lumps. Pour this golden batter over the beef and cheese, smoothing the top with a spatula.
Step 6: Add Monterey Jack and Bake
Sprinkle the shredded Monterey Jack cheese over the batter, then slide the whole dish into your preheated oven. Bake for 25 to 30 minutes, or until the top is golden, puffed, and a toothpick poked into the cornbread comes out clean. The aroma should be absolutely irresistible by now!
Step 7: Cool, Garnish, and Serve
Let your Mexican Cornbread Casserole Recipe sit for a few minutes to firm up—this makes serving much easier. Top with fresh cilantro or sliced jalapeños for a pop of color and extra flavor. Now plunge in a serving spoon and watch the layers reveal themselves on every plate.
How to Serve Mexican Cornbread Casserole Recipe
Garnishes
Finish your Mexican Cornbread Casserole Recipe with a flourish! Scatter over fresh cilantro for vibrant green and zesty brightness, or layer on jalapeño slices if you love a little fire. A dollop of sour cream, spoonful of salsa, or a scoop of creamy guacamole will make each bite even more irresistible.
Side Dishes
Pair your casserole with a simple green salad tossed in a lime vinaigrette, or serve alongside seasoned black beans and rice for a classic Tex-Mex feast. Don’t forget crispy tortilla chips—they’re perfect for scooping up every last bit of cheesy, cornbread-capped goodness.
Creative Ways to Present
Try spooning individual portions into colorful ramekins for a party-ready presentation, or use a round springform pan for a “cake” style version that slices beautifully. You can also cut the cooled casserole into squares and pack them in lunchboxes—a delicious, portable way to enjoy leftover Mexican Cornbread Casserole Recipe all week long!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Mexican Cornbread Casserole Recipe fresh by transferring cooled portions to an airtight container and refrigerating them. The flavors only get better overnight, making for irresistible lunches or quick dinners the next day! It will stay good in the fridge for up to 3 days.
Freezing
For longer storage, you can freeze the casserole either whole or in individual slices. Wrap tightly with plastic wrap and then foil, or use freezer-safe containers. When stored properly, it keeps its texture and flavors for up to 2 months—a true lifesaver for busy weeks.
Reheating
To reheat, simply pop individual portions in the microwave for a couple of minutes until hot throughout. For big batches, use a covered dish in the oven at 325°F until warmed through. If frozen, thaw overnight in the fridge before reheating for best results and maximum freshness.
FAQs
Can I make this Mexican Cornbread Casserole Recipe without beef?
Absolutely! You can substitute ground turkey, chicken, or even a meatless crumble for a lighter (or vegetarian) spin. The spices and veggies do all the heavy lifting for flavor.
What can I use instead of taco seasoning?
If you don’t have a packet on hand, use a mix of chili powder, cumin, paprika, garlic powder, onion powder, a pinch of cayenne, and salt for a quick homemade version. Adjust quantities to your taste for mild or spicy heat.
Is the cornbread topping gluten-free?
That depends on your corn muffin mix—many are naturally gluten-friendly, but always check the label to be sure. There are great gluten-free corn muffin mixes on the market if you need to avoid gluten entirely.
Can I add beans or other veggies?
Definitely! Black beans, pinto beans, or chopped bell peppers all make delicious, hearty additions. Stir them in with the corn and tomatoes for an extra boost of color, flavor, and fiber.
How do I know when the casserole is done baking?
Your Mexican Cornbread Casserole Recipe is ready when the cornbread is golden on top and a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cheese should be bubbly, and the aroma will be irresistible!
Final Thoughts
If you’re ready for a meal that satisfies your craving for something hearty, cheesy, and just a little bit spicy, this Mexican Cornbread Casserole Recipe is calling your name. It’s easy, flavorful, and the kind of dish that brings everyone running to the table. Go ahead—give it a try and watch it become a regular request at your house!
Print
Mexican Cornbread Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Cornbread Casserole is a hearty and flavorful dish that combines the comforting flavors of a taco with a classic cornbread bake. It’s a delicious one-pan meal that the whole family will love.
Ingredients
For the Beef Mixture:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 packet taco seasoning
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup shredded cheddar cheese
For the Cornbread Topping:
- 1 box (8.5 oz) corn muffin mix
- 1/3 cup milk
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- Optional: chopped cilantro and jalapeño slices for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch or similar-sized baking dish.
- Cook the beef: In a large skillet over medium heat, cook the ground beef and chopped onion until browned. Add taco seasoning, corn, and diced tomatoes; simmer for 2-3 minutes.
- Layer the casserole: Spread the beef mixture in the baking dish, top with cheddar cheese. In a bowl, mix corn muffin mix, milk, egg, and sour cream; pour over the meat and spread evenly. Sprinkle with Monterey Jack cheese.
- Bake: Bake for 25-30 minutes until cornbread is golden and cooked through.
- Serve: Let cool slightly before serving. Garnish with cilantro or jalapeño slices if desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Enhance with black beans or bell peppers for added flavor and texture.
- Serve with salsa, guacamole, or sour cream on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 7g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 100mg
