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    Home » Recipes » Main Dish

    Easy Mexican Cornbread Casserole

    Published: Nov 14, 2023 by Kelsey Smith

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    Mexican cornbread casserole topped with sour cream and cilantro.
    Mexican cornbread casserole topped with sour cream and cilantro.
    Mexican cornbread casserole topped with sour cream and cilantro.
    Mexican cornbread casserole topped with sour cream and cilantro.

    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.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Mexican cornbread casserole topped with sour cream and cilantro.

    Recipe Highlights

    • 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!
    Jump to:
    • Recipe Highlights
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • FAQ
    • Related
    • 📖 Recipe
    • Food safety
    • 💬 Comments

    Ingredients

    Mexican cornbread casserole ingredients: ground beef, Rotel, taco seasoing, Jiffy Corn Muffin Mix, milk, egg, sweet corn, and shredded cheddar.
    • 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.

    Instructions

    Preheat the oven to 350ºF (175ºC). Coat an 8 by 8-inch baking dish in cooking spray or butter and set aside.

    The ground beef is simmered in the taco seasoning and water until thickened.

    Brown the ground beef in a large skillet and drain the grease. Add the taco seasoning and ¼ cup water and simmer until thickened.

    The ground beef and Rotel are mixed together in the large saucepan.

    Stir in the drained Rotel. Set aside.

    The cornbread mixture is mixed until combined.

    In a medium mixing bowl, add the Jiffy Corn Muffin Mix, milk, and egg. Stir to combine. Then stir in the sweet corn.

    The cornbread mixture is spread evenly in the bottom on an 8 by 8 inch baking dish.

    Pour the corn mixture into the prepared baking dish, spreading into an even layer.

    The ground beef mixture is spread evenly over top of the cornbread layer in the 8 by 8 inch baking dish.

    Top with an even layer of the ground beef mixture (use all of it). Top the meat with an even layer of cheddar.

    Baked Mexican cornbread casserole.

    Bake for 25-35 minutes or until the cornbread layer is cooked and the cheese is golden brown.

    A serving of casserole is topped with a dollop of sour cream and some chopped fresh cilantro.

    If the cheese browns too quickly before the corn muffin layer is fully baked, cover the casserole in foil and continue to bake.

    A forkful of the casserole showing the cornbread layer and the beef layer.

    Cool for at least 10 minutes before serving. Top with your favorite taco toppings like sour cream and fresh cilantro.

    Substitutions

    • 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.

    Variations

    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.

    Equipment

    • 8x8 baking dish - To bake the casserole.
    • Large skillet - To brown the ground beef.
    • Medium mixing bowl - For preparing the cornbread mixture.

    Storage

    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. 

    FAQ

    What is Mexican cornbread casserole?

    ​Mexican cornbread casserole is a Tex-Mex dish made with ground beef, cornbread, taco seasoning, cheese, and Rotel.

    What do you serve with Mexican cornbread casserole?

    Serve Mexican cornbread casserole alongside refried beans, black beans, pinto beans, salad, or roasted veggies.

    Related

    If you like this easy Jiffy cornbread casserole, you'll love these easy casserole recipes:

    • Green Chile Corn Casserole
      Green Chile Corn Casserole
    • Green bean casserole with bacon.
      Green Bean Casserole with Bacon
    • Chicken Stuffing Casserole
      Easy Chicken Stuffing Casserole
    • Philly cheesesteak casserole
      Philly Cheesesteak Casserole

    📖 Recipe

    Mexican cornbread casserole topped with sour cream and cilantro.
    Pin Recipe Save Recipe Saved! Email Print

    Easy Mexican Cornbread Casserole

    This easy Mexican cornbread casserole recipe is made with ground beef, Jiffy corn muffin mix, sweet corn, taco seasoning, Rotel, and cheese.
    5 from 1 vote
    Recipe by: Kelsey Smith
    Prep time: 15 minutes minutes
    Cook time: 30 minutes minutes
    Total time: 45 minutes minutes
    Servings: 6 servings

    Equipment

    • 8x8 baking dish
    • Large skillet
    • Medium mixing bowl

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    Topping ideas: Sour cream, black olives, fresh cilantro, lettuce, and green onions.
    Storage: Cool the casserole to room temperature and transfer it to an airtight container. Refrigerate it for up to 3-4 days, or freeze for 2-3 months. 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.

    Nutrition

    Calories: 363kcalCarbohydrates: 33gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 78mgSodium: 735mgPotassium: 332mgFiber: 4gSugar: 11gVitamin A: 656IUVitamin C: 8mgCalcium: 204mgIron: 3mg
    Course: Main Course
    Cuisine: American, Mexican
    Keyword: corn, ground beef, Rotel
    Tried this recipe?Rate it to let me know how it was!

    Food safety

    • 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.

    See more guidelines at USDA.gov.

    More Main Dish

    • Chili cornbread casserole.
      Easy Chili Cornbread Casserole
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      Turkey Tater Tot Casserole
    • Ham and Vegetable Casserole with a Bisquick Layer on Top
      Ham and Vegetable Casserole
    • Peanut butter tofu served with rice and broccoli.
      Baked Tofu with Peanut Sauce

    About Kelsey Smith

    I am a freelance content writer by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing comfort food recipes.

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    Kelsey Smith

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy comfort food recipes.

    More about me →

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