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
Scale
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
