This easy Mexican cornbread casserole recipe is made with ground beef, Jiffy corn muffin mix, sweet corn, taco seasoning, Rotel, and cheese.
Taco cornbread casserole is an easy weeknight dinner because it is a full meal in one dish
. Tip: while the ground beef browns, you can prep the Jiffy cornbread mix layer to keep your prep time as short as possible.
Instead of a cornbread topping, this version has a cornbread base, making it very easy to make clean cuts when serving. Top the corn casserole with your favorite taco toppings like sour cream, black olives, fresh cilantro, lettuce, green onions, and more. Serve on its own or alongside refried beans for a hearty dinner.
If you like this loaded ground beef casserole, try my Philly cheesesteak casserole next.
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- Easy recipe: With just 10 to 15 minutes of prep, this perfect weeknight meal is an easy dish to throw together.
- Family favorite: The whole family will enjoy this simple casserole dish.
- Easy to customize: Check out the substitutions and variations for ideas!
- Ground beef: Use your preferred ground beef: lean ground beef, ground chuck, ground round, or ground sirloin. See the Substitution ideas further below for even more ideas.
- Rotel diced tomatoes with green chilies: Canned diced tomatoes with added green chilies for flavor. This is located with canned goods.
- Taco seasoning: A blend of spices used to season taco meat.
- Jiffy Corn Muffin Mix: A pre-packaged mix for making corn muffins. This is the base of the casserole.
- Milk: This is mixed with the corn muffin mix to create the cornbread batter.
- Large egg: This binds the cornbread mixture.
- Sweet corn: Canned corn kernels add sweetness and texture to the cornbread.
- Shredded sharp cheddar: Sharp cheddar has a strong cheesy taste that's perfect for this dish. You can also use Mexican blend cheese.
- Topping ideas: Sour cream, cilantro, black olives, lettuce.
See the recipe card for quantities.
Preheat the oven to 350ºF (175ºC). Coat an 8 by 8-inch baking dish in cooking spray or butter and set aside.
Brown the ground beef in a large skillet and drain the grease. Add the taco seasoning and ¼ cup water and simmer until thickened.
Stir in the drained Rotel. Set aside.
In a medium mixing bowl, add the Jiffy Corn Muffin Mix, milk, and egg. Stir to combine. Then stir in the sweet corn.
Pour the corn mixture into the prepared baking dish, spreading into an even layer.
Top with an even layer of the ground beef mixture (use all of it). Top the meat with an even layer of cheddar.
Bake for 25-35 minutes or until the cornbread layer is cooked and the cheese is golden brown.
If the cheese browns too quickly before the corn muffin layer is fully baked, cover the casserole in foil and continue to bake.
Cool for at least 10 minutes before serving. Top with your favorite taco toppings like sour cream and fresh cilantro.
- Ground beef: Ground turkey, ground chicken, or plant-based ground meat.
- Rotel diced tomatoes with green chilies: Diced tomatoes with added jalapeños, a can of regular diced tomatoes plus fresh green chiles, or salsa.
- Taco seasoning: Homemade taco seasoning mix (usually a blend of chili powder, cumin, paprika, salt, black pepper, garlic powder, onion powder, and oregano).
- Jiffy Corn Muffin Mix: Homemade cornbread mix or another brand of cornbread mix.
- Milk: If using a non-dairy milk, make sure it is unsweetened and unflavored.
- Sweet corn: Use fresh (cooked) or frozen (thawed) corn kernels. You can also use cream style corn but the extra liquid may affect the cook time.
- Shredded sharp cheddar: Shredded Monterey Jack, Pepper Jack, or shredded Mexican cheese blend.
Spicy: Make this with Rotel Hot.
No spice: Replace the Rotel with plain diced tomatoes.
Beans: Add ½ cup of black beans (drained and rinsed) to the ground beef mixture.
Philly cheesesteak: Replace the taco seasoning with gravy mix, replace the Rotel with green bell peppers and sweet onions, and replace the cheddar cheese with provolone.
- 8x8 baking dish - To bake the casserole.
- Large skillet - To brown the ground beef.
- Medium mixing bowl - For preparing the cornbread mixture.
After allowing the casserole to cool to room temperature, cover it with plastic wrap or transfer it to an airtight container. Refrigerate it for up to 3-4 days, or freeze for 2-3 months. When freezing, you can double wrap with plastic wrap and aluminum foil for maximum freshness.
When ready to reheat, thaw them (if frozen) in the refrigerator overnight and reheat either in the oven, covered with foil, or in the microwave using short intervals to prevent overcooking.
Mexican cornbread casserole is a Tex-Mex dish made with ground beef, cornbread, taco seasoning, cheese, and Rotel.
Serve Mexican cornbread casserole alongside refried beans, black beans, pinto beans, salad, or roasted veggies.
Easy Mexican Cornbread Casserole
- ½ pound ground beef
- 1 can Rotel diced tomatoes with green chilies drained, 10 oz each
- ½ packet taco seasoning
- 1 box Jiffy Corn Muffin Mix 8.5 oz
- ⅓ cup milk
- 1 large egg
- 1 can sweet corn drained, 15 oz
- 1 cup shredded sharp cheddar
- Preheat the oven to 350ºF (175ºC). Coat an 8 by 8-inch baking dish in cooking spray or butter and set aside.
- Brown the ground beef in a large skillet and drain the grease. Add the taco seasoning and ¼ cup water and simmer until thickened. Stir in the drained Rotel. Set aside.
- In a medium mixing bowl, add the Jiffy Corn Muffin Mix, milk, and egg. Stir to combine. Then stir in the sweet corn.
- Pour the corn mixture into the prepared baking dish, spreading into an even layer. Top with an even layer of the ground beef mixture (use all of it). Top the meat with an even layer of cheddar.
- Bake for 25-35 minutes or until the cornbread layer is cooked and the cheese is golden brown. If the cheese browns too quickly before the corn muffin layer is fully baked, cover the casserole in foil and continue to bake. Cool for at least 10 minutes before serving. Top with your favorite taco toppings like sour cream and fresh cilantro.
- Cook Ground Beef to a Safe Temperature: Ensure ground beef reaches a minimum internal temperature of 160°F (71°C).
- Avoid Cross-Contamination: Separate raw ground beef from other ingredients, utensils, and cutting boards to prevent the spread of bacteria. Wash hands and surfaces thoroughly after handling raw beef.
- Store Properly: Refrigerate or freeze ground beef promptly after purchase. Consume or freeze within 1-2 days of purchase for optimal freshness and safety.