Mexican Cornbread Casserole

This Mexican cornbread casserole is so hearty, comforting, and flavorful. The tender cornbread is packed with taco seasoned ground beef and your favorite taco toppings, finished off with shredded cheese. Every bite will leave you wanting more, and this Mexican cornbread casserole recipe is so simple to make!

The Best Mexican Cornbread Casserole

If you love cornbread and tacos, you're going to be obsessed with this Mexican cornbread casserole. I mean, it has all of the best parts of both of them.

The cornbread is perfectly crumbly, tender, and moist. It sits on top of the best Mexican filling that's made with ground beef, corn, and tomatoes, all coated in taco seasoning. The combination is just so good I think it's even more satisfying than regular tacos!

This Mexican cornbread casserole recipe is perfect for a big family dinner, and it can make a great hearty side if you're hosting a dinner for a crowd. It can be served alone or alongside things like this Tex Mex casserole or Moes queso with some tortilla chips for dipping.

Why This Recipe Works

It's easy to make. The only thing you have to do for this recipe is mix the cornbread batter and cook the ground beef. Then assemble everything in your casserole dish, and the oven will take care of the hard part.

A winning combination. Every bite is filled with fluffy cornbread, melted cheese, ground beef, and taco flavors. It's an unusual combination that tastes like it was meant to be eaten together.

Crowd favorite. Anyone who likes Mexican food will love this recipe! It has all of the Mexican flavors you'd expect, with a delicious sweet cornbread topping to take this dish it a whole new level.

Ingredients

You only need a handful of basic ingredients to make this easy Mexican cornbread casserole, and those ingredients are:

• 2 boxes (450g) Jiffy corn muffin mix
• ⅔ cup milk
• 2 large eggs
• 2 cups cream style corn
• 1 cup frozen corn
• 1lb. lean ground beef
• 1 tablespoon taco seasoning
• 2 cups crushed tomatoes
• 1 ½ cup shredded cheddar cheese

You can use almost all of these ingredients to make my sloppy joe cornbread casserole and cowboy cornbread casserole. They're two more delicious ground beef casseroles with cornbread, so you'll definitely want to give that a try next!

Or you can use a few ingredients to make this corn dog casserole for something a little different.

How To Make Mexican Cornbread Casserole

1. Prep: Preheat the oven to 350°F (180ºC) and heat a large non-stick skillet over medium high heat.

2. Cook the beef: Add the ground beef to the hot skillet and cook, breaking it apart, until it's browned on all sides. Once it’s browned, add the taco seasoning and crushed tomatoes and mix to combine everything together.

3. Make the cornbread batter: In a large mixing bowl, combine the Jiffy cornbread mix, milk, eggs, creamed corn, and frozen corn. Give everything a good mix until it fully combines and a batter forms.

4. Assemble the casserole: Either keep the ground beef mixture in the skillet or transfer it to a casserole dish greased with nonstick cooking spray. Top the meat mixture with the cornbread mixture and sprinkle the shredded cheddar cheese on top.

5. Bake and serve: Bake the casserole covered with foil for 25 minutes. During the last 5 minutes of cooking, remove the foil so the cheese can melt. Serve the Mexican cornbread casserole warm, and enjoy!

Tips To Make The Best Recipe

• Use a shredded Mexican cheese blend instead of cheddar cheese for a different flavor.
• Add black beans or refried beans, green chiles, or anything else you want to the filling for a heartier casserole.
• Feel free to use any taco seasoning you want, depending on how much spice you want to add to the casserole.
• Swap the ground beef for ground turkey to make a leaner casserole.
• Serve Mexican cornbread casserole with sliced avocado, sour cream, or this Taco Bell cheese sauce drizzled on top for more flavor.

How To Store Mexican Cornbread Casserole

In the fridge: Store the leftover Mexican cornbread casserole in an airtight container or in a baking dish with a lid on it in the fridge for up to 4 days.

In the freezer: Transfer the leftovers to a freezer-safe airtight container and freeze for up to 3 months.

Reheating: Put the casserole back in a baking dish and warm it in the oven at 350°F for about 10 minutes or until it reaches your desired temperature. Let the frozen cornbread thaw in the fridge overnight before reheating, or add some more time.

FAQS About This Mexican Cornbread Casserole Recipe

What can I serve Mexican cornbread casserole with?

It goes really well with things like Mexican spaghetti, Chipotle cilantro lime rice, these Chipotle black beans, or these Mexican pinto beans.

Can I use fresh corn instead of frozen corn?

Yes, fresh corn will also work great for this recipe, especially when sweet corn is in season. The fresh corn will cook just as well as the frozen corn while the casserole bakes in the oven.

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