Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
Mexican Cornbread Casserole is a hearty weeknight dinner recipe the whole family will love.
This tasty dish is packed with flavor from the taco seasoning and Rotel but is not overly spicy.
This ground beef casserole recipe takes just under an hour from start to finish and serves six people.
To make this cornbread casserole, I started by dumping a pound of lean ground beef into a large saute pan over medium-high heat.
I crumbled the ground beef well as it cooked.
Once the ground beef was fully cooked, I drained the grease from the pan.
Then I reduced the heat to medium and added a can of creamed corn, a can of corn kernels and a can of Rotel to the pan.
I stirred all of the ingredients together well.
Then I added some taco seasoning, salt, pepper and onion powder to the pan.
I stirred well again and left the mixture to simmer and thicken for 5 minutes.
After 5 minutes, I removed the pan from the heat and added some shredded Mexican cheese blend.
I stirred until the cheese was melted.
cheesy ground beef mixture in a saute pan
Then I dumped the mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
cheesy ground beef mixture in a baking dish
I dumped two boxes of Jiffy cornbread mix into a large mixing bowl.
jiffy cornbread mix in a mixing bowl
I added some milk and eggs to the bowl.
milk, eggs and jiffy mix in a mixing bowl
I stirred all of the ingredients together well.
cornbread batter in a mixing bowl
Then I poured the cornbread batter over the ground beef mixture in the baking dish.
cornbread batter on top of casserole in a baking dish
I placed the dish in the oven and baked the casserole until the cornbread was just starting to brown on top.
cornbread on top of casserole in a baking dish
Then I removed the dish from the oven and sprinkled some more shredded cheese on top of the cornbread.
shredded cheese on top of cornbread in a baking dish
I returned the casserole to the oven and continued baking until the cheese on top was completely, melted.
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
Then I removed the dish from the oven and allowed the casserole to sit for a few minutes before slicing and serving.
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
This cheesy ground beef casserole topped with cornbread is the perfect comfort food.
Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread.
If you are looking for a simple and delicious ground beef casserole recipe, then you need to try this Mexican Cornbread Casserole!
Ingredients You’ll Need to Make This Mexican Cornbread Casserole:
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1 lb lean ground beef
14.75 oz cream style corn
8.75 oz canned corn
10 oz Rotel diced tomatoes and green chilies
1 oz taco seasoning
1 tsp salt
1 tsp pepper
1 tbsp onion powder
3 cups shredded Mexican cheese blend
17 oz Jiffy cornbread mix (2 boxes)
2 eggs, large
2/3 cup milk
How to Make Mexican Cornbread Casserole:
Preheat oven to 400F.
Dump the ground beef into a large saute pan over medium-high heat.
Crumble the ground beef well as it cooks.
Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
Stir all of the ingredients together well.
Add the taco seasoning, salt, pepper and onion powder to the pan.
Stir well and leave to simmer and thicken for 5 minutes.
After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
Stir until the cheese is melted.
Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
Pour the cornbread mix into a large mixing bowl.
Add the eggs and milk to the bowl with the cornbread mix.
Stir until no large chunks remain.
Pour the cornbread batter over the ground beef mixture in the baking dish.
Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
Enjoy!
FAQS:
How should I store Mexican Cornbread Casserole?
To properly store Mexican Cornbread Casserole, follow these steps:
Cool the casserole: Allow the casserole to cool completely before storing. This helps prevent condensation and maintains the texture of the dish.
Portion the casserole: If you have a large casserole, consider dividing it into individual portions. This makes it easier to reheat only the amount you need later.
Use airtight containers: Transfer the casserole into airtight containers or resealable freezer bags. Ensure the containers are freezer-safe and have a tight seal to prevent air from entering.
Label and date: Label the containers with the name of the casserole and the date of preparation. This helps you keep track of the contents and ensures you use the oldest ones first.
Refrigerate or freeze: If you plan to consume the casserole within the next few days, store it in the refrigerator. If you want to store it for a longer period, place it in the freezer. Cornbread casserole can stay fresh in the refrigerator for 3-4 days and in the freezer for 2-3 months.
Reheating: When you’re ready to eat, thaw the frozen casserole in the refrigerator overnight. Reheat it in the oven at a low to moderate temperature until heated through. Alternatively, you can microwave individual portions for a quick reheat.
Always follow safe food handling practices and discard the casserole if it shows signs of spoilage, such as an off smell, mold, or unusual texture.
What substitutions could I make?
If you need to make substitutions in a Mexican Cornbread Casserole, here are some options:
Protein: The traditional recipe includes ground beef. However, you can substitute it with chicken, ground turkey, pork, or even plant-based alternatives like crumbled tofu or tempeh.
Beans: Feel free to add black beans, pinto beans, kidney beans, cannellini beans, or chickpeas
Vegetables: Feel free to customize the vegetables in the casserole based on your preference or what you have on hand. You can add or substitute bell peppers, diced tomatoes, zucchini, or any other vegetables you enjoy.
Cheese: If you prefer a different type of cheese or want to make it dairy-free, you can use alternatives like dairy-free cheese, vegan cheese, or a different type of melting cheese such as Monterey Jack or pepper jack.
Cornbread: If you want to make changes to the cornbread part of the casserole, you can experiment with different types of cornmeal or cornbread mixes. You can also add ingredients like diced jalapeños, green chilies, or shredded cheese to the cornbread batter for added flavor.
Spices and Seasonings: Adjust the spices and seasonings based on your taste preferences. You can add or substitute spices like cumin, chili powder, paprika, or oregano to give the casserole a different flavor profile.
Remember to consider the flavors and textures of the ingredients you’re substituting to ensure they complement each other well. Feel free to experiment and create a version of the Mexican Cornbread Casserole that suits your taste.
What should I serve with Mexican Cornbread Casserole?
Mexican Cornbread Casserole is a flavorful and satisfying dish on its own, but if you’re looking to serve it with some complementary sides, here are a few suggestions:
Mexican Rice: Serve the casserole with a side of Mexican rice. The rice can help balance the flavors and provide a nice contrast to the cornbread. You can prepare traditional Mexican rice with tomatoes, onions, and spices or opt for a simpler version with herbs and seasonings.
Guacamole and Salsa: Offer a selection of fresh guacamole and salsa as condiments. They add a refreshing element to the meal and enhance the Mexican flavors. Serve them with tortilla chips or as accompaniments to the casserole.
Salad: A crisp and refreshing salad can complement the rich flavors of the casserole. Consider a Mexican-inspired salad with mixed greens, cherry tomatoes, black beans, corn, avocado, and a tangy dressing like lime vinaigrette or cilantro lime dressing.
Corn or Vegetable Sides: Since corn is a key ingredient in the casserole, you can serve additional corn-based sides. Grilled or roasted corn on the cob, Mexican street corn (elote), or a corn salad with bell peppers and onions can all be great options. Alternatively, you can prepare sautéed or roasted vegetables like zucchini, bell peppers, or squash as a lighter side dish.
Refried Beans: A classic side dish in Mexican cuisine, refried beans pair well with the casserole. You can serve them alongside the cornbread casserole or use them as a filling in tacos or burritos for a complete meal.
Mexican Street-Style Cornbread: If you’d like to enhance the cornbread aspect of the casserole, consider serving it with a side of Mexican street-style cornbread. This can be cornbread made with additional corn kernels, jalapeños, cheese, or spices for an extra kick.
These suggestions provide a variety of flavors and textures to complement the Mexican Cornbread Casserole. Mix and match based on your preferences and dietary needs to create a well-rounded and satisfying meal.
