Mexican Cornbread Casserole Recipe
If you’re craving hearty comfort food with a flavorful twist, the Mexican Cornbread Casserole is about to become a regular in your weeknight dinner rotation. This crowd-pleaser layers saucy seasoned ground beef, sweet corn, and melty cheese under a golden cornbread crust that soaks up every delicious bite. It’s the kind of easy casserole that brings everyone running to the table, whether you’re serving a hungry family or feeding friends for game night. Packed with bold spices and a touch of heat from the tomatoes with green chilies, this casserole is as vibrant as it is satisfying.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item brings something special to the table, and you’ll notice how they combine for a perfect blend of taste, texture, and color. Here’s how each ingredient helps make Mexican Cornbread Casserole unforgettable:
- Ground beef: Gives the casserole a hearty, savory base and soaks up all those delightful spices.
- Chopped onion: Adds depth and gentle sweetness to the filling as it cooks with the beef.
- Taco seasoning mix: Packs classic Tex-Mex flavor into every savory bite.
- Water: Helps distribute the seasonings and keeps the filling saucy but not runny.
- Whole kernel corn: Adds juicy pops of sweetness and color throughout the dish.
- Diced tomatoes with green chilies: Brings a zesty tang and a hint of heat for a lively filling.
- Corn muffin mix: Makes the fluffy, slightly sweet crust that sets this casserole apart.
- Milk: Helps create a smooth and moist cornbread batter.
- Large egg: Binds the cornbread topping for structure and lift in the oven.
- Shredded cheddar cheese: Melts into gooey, sharp perfection over the beef layer.
- Shredded Monterey Jack cheese: Adds a creamy melt and beautiful stretchiness.
- Cumin: Lends an earthy, toasty undercurrent to the filling.
- Chili powder: Enhances the warmth and color of the meat mixture.
- Salt and pepper: Simple seasonings that balance and sharpen all the other flavors.
- Chopped fresh cilantro (optional): Sprinkled over the finished casserole for a fresh, herbal lift.
How to Make Mexican Cornbread Casserole
Step 1: Prep the Pan and Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×9-inch (or any similar-sized) baking dish to ensure your casserole won’t stick. A quick spray or rub of oil does the trick and makes cleanup a breeze.
Step 2: Cook the Beef and Onions
In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. This step, which usually takes 6 to 8 minutes, builds the depth of flavor that makes Mexican Cornbread Casserole so comforting. Remember to drain off any excess grease so your filling isn’t oily.
Step 3: Add the Classic Tex-Mex Flavors
Sprinkle in the taco seasoning with 1/2 cup of water, followed by the corn, diced tomatoes with green chilies, cumin, chili powder, and a good pinch of salt and pepper. Stir it all together and let it simmer gently for about five minutes so every element gets deliciously acquainted. When the filling is saucy and fragrant, take it off the heat.
Step 4: Mix the Cornbread Batter
While your meat mixture simmers, grab a medium mixing bowl and combine the corn muffin mix with milk and the egg. Stir just until you have a smooth batter. Over-mixing can make the cornbread tough, so as soon as it comes together, you’re good to go.
Step 5: Assemble the Casserole
Pour the savory beef and veggie mixture into your prepared baking dish, spreading it out evenly. Sprinkle the cheddar and Monterey Jack cheeses across this layer—you want delicious cheesiness in every bite! Next, gently pour and spread the cornbread batter over the top, covering as much of the filling as possible. It’s fine if some of the cheese peeks through; it’ll turn golden and wonderful in the oven.
Step 6: Bake to Golden Perfection
Slide your casserole into the oven and bake for 25 to 30 minutes, or until the cornbread crust is golden brown and set. You’ll know it’s ready when a toothpick inserted into the cornbread comes out clean. Once it’s done, let it rest for at least 5 to 10 minutes; this helps everything set up nicely for slicing.
Step 7: Garnish and Serve
If you love a pop of fresh flavor, add a generous sprinkle of chopped cilantro over the top. Then, dive in while it’s warm—this is where Mexican Cornbread Casserole truly shines!
How to Serve Mexican Cornbread Casserole
Garnishes
Top your casserole with extra cilantro, sliced green onions, or a dollop of sour cream to add freshness and a cool contrast to the warm, spicy filling. Even a scattering of diced avocados or jalapeño rounds can add just the right spark of color and fun.
Side Dishes
Mexican Cornbread Casserole is a meal in itself, but it’s even better with a bright salad or a scoop of Spanish rice. Refried beans, roasted vegetables, or even a bowl of pico de gallo and tortilla chips on the side can help round out a festive table. Think simple, colorful, and bold!
Creative Ways to Present
For parties or potlucks, try baking the casserole in individual ramekins or muffin tins for personal servings. You can also slice it into neat squares for lunchboxes or offer small wedges as the star of a Mexican-inspired brunch buffet—this dish adapts easily to many occasions!
Make Ahead and Storage
Storing Leftovers
Makeshift busy weeknights a breeze by storing leftover Mexican Cornbread Casserole in an airtight container in the refrigerator. It keeps well for up to three days, making it ideal for quick lunches or easy dinners.
Freezing
If you want to freeze the casserole, let it cool completely after baking. Wrap the whole dish tightly in foil and plastic wrap, or portion it into individual freezer-safe containers. It will stay tasty for up to two months—perfect for meal prep or unexpected guests!
Reheating
To reheat, simply cover and warm slices in a 350°F oven until heated through, which helps the cornbread topping stay fluffy rather than soggy. You can also microwave individual servings, though the texture is best from the oven.
FAQs
Can I make Mexican Cornbread Casserole with ground turkey or chicken?
Absolutely! Both ground turkey and ground chicken work just as well as beef and give a lighter twist to the casserole. Simply follow the recipe as written and adjust cooking times as needed.
Is there a way to make this casserole spicier?
If you crave extra heat, feel free to add chopped jalapeños, a dash of hot sauce, or spicy taco seasoning to the meat mixture. You can even throw extra chili powder into the cornbread batter for a bold kick!
What can I use instead of corn muffin mix?
If you prefer a homemade approach or can’t find corn muffin mix, you can make a quick batter using cornmeal, flour, a little sugar, baking powder, milk, and eggs. This gives you full control over flavor and texture while still creating that signature crust.
Can I prepare this Mexican Cornbread Casserole ahead of time?
Definitely! Prep the meat mixture and the cornbread batter separately, refrigerate, and assemble just before baking. Or, bake the entire casserole and simply reheat before serving for a wonderful make-ahead meal.
How can I make this casserole vegetarian?
Swap the ground beef for a can of drained black beans, pinto beans, or even a vegetarian meat substitute. Boost the spices and load up the veggies for a meatless version that’s every bit as filling and delicious!
Final Thoughts
If you’re searching for a crowd-pleasing dish that’s big on flavor and warmth, give this Mexican Cornbread Casserole a try. It’s cozy, quick, and endlessly adaptable—perfect for sharing around the table with those you love. I guarantee it will become a new obsession!
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Mexican Cornbread Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Cornbread Casserole is a delicious and comforting meal that combines flavorful taco-seasoned beef with a cheesy, cornbread topping. Easy to make and perfect for a family dinner or potluck.
Ingredients
For the Beef Filling:
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 packet taco seasoning mix
- 1/2 cup water
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish (optional)
For the Cornbread Topping:
- 1 box (8.5 oz) corn muffin mix (such as Jiffy)
- 1/3 cup milk
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
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 skillet, cook the ground beef and onion until browned. Drain excess grease and stir in taco seasoning, water, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- Prepare the cornbread batter: In a bowl, mix the corn muffin mix, milk, and egg until smooth.
- Assemble the casserole: Spread the meat mixture in the baking dish, top with cheeses, then pour the cornbread batter over.
- Bake: Bake for 25–30 minutes until golden and cooked through. Let rest before serving. Garnish with cilantro if desired.
Notes
- You can add black beans or jalapeños for extra flavor.
- This casserole reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 9 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg
