Mexican Cornbread Casserole

ByCarla Hours Posted on Hours Updated On:
4.6 Stars (11 Reviews)
 Servings: 8 Total Time: 45 mins

This Mexican Cornbread Casserole is an easy family dinner made with seasoned ground beef, Rotel tomatoes, sweet corn, cheddar cheese, and a golden Jiffy cornbread topping.

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Mexican Cornbread Casserole is an easy family dinner made with seasoned ground beef, Rotel tomatoes, sweet corn, melted cheddar cheese, and a golden Jiffy cornbread topping. This hearty casserole is packed with Tex-Mex flavors and comes together in under an hour, making it perfect for busy weeknights or casual gatherings.

Mexican-Cornbread-Casserole

This is one of those casseroles I turn to when I need an easy family dinner. The cheesy ground beef filling with that fluffy cornbread topping is warm, filling, and always disappears fast at my house.

Why I Love Cornbread Casserole

  • It’s a complete meal in one pan.
  • The cornbread topping bakes up golden and fluffy.
  • It’s made with simple, budget-friendly ingredients.
  • It’s perfect for busy weeknights or feeding a crowd.
  • Everyone can customize their serving with their favorite taco toppings. 🌽🧀🌮
Ingredients-for-mexican-cornbread-casserole.

About the Ingredients ⭐

  1. Ground Beef: Makes the hearty casserole filling.
  2. Corn: Cream-style and frozen corn add sweetness and texture.
  3. Rotel: Adds tomatoes, green chilies, and mild heat.
  4. Taco Seasoning: Adds easy Tex-Mex flavor.
  5. Cheddar Cheese: Adds plenty of cheesy flavor.
  6. Jiffy Cornbread Mix: Creates the golden cornbread topping.
  7. Eggs & Milk: Prepare the cornbread batter.

Be sure to check out the full recipe and ingredient list below

How To Make Mexican Cornbread Casserole

1. Cook the beef mixture. Brown the ground beef, then stir in the corn, Rotel, and taco seasoning.

2. Add the cheese. Top the beef mixture with shredded cheddar cheese.

  • Cook-Ground-Beef
  • add-corn-and-tomatoes
  • top-with-cheese

3. Make the cornbread topping. Mix the Jiffy cornbread mix with the eggs and milk, then spread it over the beef mixture.

  • Mix-cornbread-mixture
  • Pour-on-top-of-beef-mixture

4. Bake the casserole. Bake until the cornbread is golden and cooked through, then add the remaining cheese and bake until melted.

  • bake
  • top-with-more-cheese
  • garnish-

Tips I Found Helpful 💙

  • Drain the beef: Remove excess grease after browning so the casserole isn’t oily.
  • Don’t thaw the corn: Add the frozen corn straight to the skillet.
  • Don’t overmix: Stir the cornbread batter just until combined so it stays fluffy.
  • Check the center: The cornbread should be golden and cooked through before adding the final cheese.
  • Let it rest: Wait 5–10 minutes before serving so the casserole is easier to slice.

Frequently Asked Questions

Absolutely! Mexican Cornbread Casserole freezes well. Allow the casserole to cool completely, then portion it into individual servings or as a whole casserole. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored in the freezer for up to 3 months. To reheat, thaw the casserole in the refrigerator overnight, then bake in a preheated oven until heated through.

Yes, you can use different types of cheese or a combination of your favorites. Cheddar, Monterey Jack, Colby, or a Mexican blend cheese work well in this recipe. Feel free to experiment with different cheeses to suit your taste preferences.

Yes, you can assemble the casserole ahead of time and refrigerate it until you are ready to bake it. Simply cover the dish tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the dish from the refrigerator, allow it to come to room temperature for about 30 minutes, then follow the baking instructions.

Yes! If you prefer homemade cornbread, prepare enough batter for an 8.5-ounce box of Jiffy Cornbread Mix and spread it evenly over the beef mixture before baking. The baking time may vary slightly, so check that the cornbread is cooked through before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying.

Mexican-cornbread-casserole

More Tex-Mex Inspired Recipes You’ll Love

Yield: 8

Mexican Cornbread Casserole

Mexican-Cornbread-Casserole
4.6 Stars (11 Reviews)

This Mexican Cornbread Casserole is an easy family dinner made with seasoned ground beef, Rotel tomatoes, sweet corn, cheddar cheese, and a golden Jiffy cornbread topping.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 Pound Ground Beef
  • 1 Can (14.75 Ounces) Cream-Style Corn
  • 1 Cup Frozen Corn
  • 1 Can (10 Ounces) Diced Tomatoes and Green Chilies (Rotel)
  • 1 Packet (1 Ounce) Taco Seasoning
  • 2 Cups Shredded Cheddar Cheese
  • 1 Box (8.5 Ounces) Jiffy Cornbread Mix
  • 2 Eggs
  • ⅓ Cup Whole Milk

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a 10” cast iron skillet, cook the ground beef over medium heat until browned. Drain any excess grease.
  3. Add the cream-style corn, frozen corn, diced tomatoes and green chilies (Rotel), and taco seasoning to the skillet with the ground beef. Stir and cook for about 5 minutes until well combined and heated through. Remove from heat.
  4. Sprinkle 1 cup of shredded cheddar cheese over the top.
  5. In a separate bowl, prepare the Jiffy cornbread mix by combining it with the eggs and milk. Stir until just combined.
  6. Pour the cornbread batter over the ground beef mixture in the cast iron pan, spreading it out evenly.
  7. Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and cooked through.
  8. Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  9. Allow the casserole to cool for a few minutes before serving. Garnish with fresh parsley or green onions, enjoy!

Notes

    Drain the ground beef after browning to keep the casserole from becoming greasy. Freshly shredded cheddar cheese melts best, but pre-shredded cheese can be used for convenience. Mix the cornbread batter just until combined to keep the topping light and fluffy. Let the casserole rest for 5–10 minutes before serving so it's easier to slice. Finish each serving with sour cream, salsa, avocado, jalapeños, green onions, or fresh cilantro for even more Tex-Mex flavor. 🌽🧀🌮

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 35gSaturated Fat: 17gUnsaturated Fat: 17gCholesterol: 166mgSodium: 594mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 33g

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© Adventures of a Nurse
Cuisine: mexican / Category: Dinner

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Hi, I’m Carla, the recipe creator behind Adventures of a Nurse. After more than 25 years in nursing, I traded my scrubs for an apron and turned my love of cooking into a full-time food blog.

My recipes are all about easy comfort food, family favorites, and the dishes I grew up with in Central New York. You’ll find everything from simple weeknight dinners to Utica classics like Chicken Riggies and Utica Greens.

I’m glad you’re here—let’s get cooking! 💙
....Carla Adventures of a Nurse

3 Comments

  2. Sounds great. Want to make 1-2 skillets for a potluck Christmas party. Can it be made in a “9×13” casserole dish instead of the skillet version

    Reply

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