Mexican Cornbread Casserole

Mexican Cornbread Casserole is a filling meal. This south-of-the-border-inspired casserole is a great way to feed a family. Boxed Jiffy cornbread mix, ground beef, corn, and a few additional ingredients make for a hearty dinner, and best of all, this dish reheats very well.

a slice of Mexican cornbread casserole on a plate

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Mexican Cornbread Casserole with Ground Beef

Mexican Cornbread casserole has been one of my favorite weeknight meals to make. I love how simple this casserole is to put together. With some taco seasoned ground beef and a few extra ingredients, you can turn this recipe into something your family will love.

Mexican Cornbread with Meat

Casseroles are a wonderful dish to make for a meal during the week. This Mexican cornbread bake is very easy to put together. I like to keep a couple of boxes of Jiffy cornbread mix on hand for recipes just like this one.

You can be flexible in this recipe—you could use any sausage instead of the hamburger meat. If you have a few extra leftover vegetables in the refrigerator, green beans, and carrots are just as tasty in here is the corn.

What Makes Mexican Cornbread Casserole the Perfect Weeknight Meal? 

Weekday meals must be easy to get on the table, easy to clean up, and most importantly, something that everyone in your family loves. Mexican Cornbread Casserole with ground beef fits this definition to a “T.”

It stores well in the fridge and wonderfully in the freezer. You can get away with serving it as a one-dish meal and it also goes with a ton of sides.

And, happily, no one in your family will ever complain that it is Mexican Cornbread with meat night!

Mexican Corn Bread Casserole Recipe Ingredients

  • Ground beef – I like to use ground chuck, you could swap this out for sausage if you desire
  • Taco seasoning mix – you can use one package or 2 tablespoons of homemade taco seasoning
  • 2 boxes of Jiffy Mix cornbread. If you don’t like Jiffy Mix, use 2 packages that total up to a dry weight of 17 ounces
  • 1 can of cream style corn
  • 1 can of corn kernels
  • Shredded Cheddar cheese, Colby Jack, Mexican cheese blend, or Monterey Jack would also work well
  • 1 small can of green chilies
Mexican cornbread casserole ingredients on a baking sheet.

How to Make Mexican Cornbread Casserole

Here are the simple recipe steps:

  1. Preheat your oven to 350°F. Spray a baking dish with non-stick cooking spray.
  2. Brown the ground beef in a large skillet over medium-high heat. Add the taco seasoning according to the package directions. Set the meat mixture aside.
cooked ground beef and Mexican seasonings in a skillet.
  1. In a large mixing bowl combine two boxes of jiffy cornbread mix according to the package directions. Stir in half of the cream corn and half of the canned corn.
Mexican cornbread casserole wet ingredients in a bowl.
  1. Spread half of the jiffy corn muffin mix in the baking pan. Top with seasoned meat.
Mexican cornbread casserole seasoned beef layer.
  1. Then top the seasoned meat with the remaining corn kernels and creamed corn.
  1. Sprinkle with half of the shredded cheese, and then the remaining cornbread batter, and top with the remaining cheese.
  2. Place the baking dish in the preheated oven and bake for 35 to 40 minutes.
  3. Remove from the oven, and serve.

Customize Mexican Cornbread Casserole with Fun Toppings

Make your casserole fun with these exciting toppings. There is no reason why any night of the week can’t be fun. This Mexican cornbread casserole is one of those easy recipes you are going to want to keep on hand.

  • A drizzle of your favorite taco sauce
  • Fresh jalapeno peppers or pickled jalapeno peppers if you like a little less heat
  • Shredded lettuce
  • Chopped tomatoes
  • Sour cream
  • Additional shredded cheese if desired
  • Sliced green onions
  • Sliced black olives

How To Serve Mexican Cornbread Casserole With Meat

When the casserole comes out of the oven, let it cool for about five minutes. Then run the tip of a sharp knife along the inside edge of the casserole dish.

Cut the Mexican Cornbread into squares and use a spatula to transfer each portion to a plate. Top with your choice of sour cream, green onions, drained canned beans, cheese, or salsa. 

What To Serve With Mexican Cornbread Casserole 

Although Mexican Cornbread with ground beef makes a great meal on its own, adding a flavorful dish on the side will make it more filling. Here are just a few suggestions:

  • Beans. Baked beans and cornbread is a classic combination, but Texas Chili Beans go better with this recipe. You may also want to try a classic Three Bean Salad.
  • Grilled vegetables. Brush your favorite veggies with oil, season wells, and grill over medium heat until nicely charred. No grill? Try these Roasted Brussels Sprouts instead. 
  • Green salad. A simple salad with a little balsamic vinegarette or Italian dressing adds a lot of crunch and some tang to the meal. 

How To Store Cornbread Mexican Casserole

Go ahead and make this dish ahead of time. Keep it in the casserole dish, cover the top with aluminum foil, and the casserole will stay fresh for three days in the fridge. It freezes wonderfully. 

To freeze:

  1. Let the Mexican Cornbread cool to room temperature. 
  2. Transfer each slice to a freezer-safe container with a tight-fitting lid. 
  3. Freeze for up to two months. 

To reheat. 

  1. Thaw in the fridge if frozen.
  2. Preheat the oven to 350 degrees.
  3. Place Mexican Cornbread slices in a casserole dish or an oven-safe cast iron pot. Leave some space between each piece. 
  4. Spray the top of the cornbread with little water to keep it from drying out.
  5. Cover tightly with aluminum foil or a lid.
  6. Reheat in the oven for about 20 to 25 minutes or until warm. 
Slice of Mexican cornbread casserole on a plate in front of a pan of it.

Do you love casseroles? Try these recipes!

More Mexican Food Recipes

Be sure to take a look at more of my main dish casserole recipes and easy to make Mexican food.

a slice of Mexican cornbread casserole on a plate

Mexican Cornbread Casserole

You can make amazing Mexican Cornbread Casserole. It reheats so well. 
4.41 from 42 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Cornbread Casserole, Mexican Cornbread Casserole
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Calories: 384kcal

Ingredients

  • non-stick cooking spray
  • 1 pound ground beef
  • 1.25 ounces taco seasoning mix
  • 17 ounces corn muffin mix 2 boxes, Jiffy is recommended
  • 14 ounces canned cream-style corn
  • 14 ounces canned corn
  • 1 1/2 cups shredded cheddar cheese
  • 4 ounces canned green chilies

Instructions

  • Preheat the oven to 350°F, and lightly coat a 9×13-inch baking pan with cooking spray.
  • In a large skillet, cook the beef over medium-high heat until it browns.
  • Drain the beef, and add the taco seasoning per package directions.
  • In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
  • Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
  • Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
  • Sprinkle with half of the grated cheese and all of the green chilies.
  • Spread the remaining cornbread mixture on top.
  • Sprinkle with the remaining cheese.
  • Bake for 35 to 40 minutes, until the cornbread is baked through.
  • Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.

Video

Notes

Variations
  • Swap half of the Cheddar cheese for grated Monterey Jack cheese
  • Add 1/2 teaspoon of chipotle into the taco seasoning mix
You can freeze the leftovers for about 3 months.

Equipment

skillet
9 x 13 inch baking dish

Nutrition

Calories: 384kcal | Carbohydrates: 43g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 805mg | Potassium: 277mg | Fiber: 4g | Sugar: 11g | Vitamin A: 575IU | Vitamin C: 5.8mg | Calcium: 134mg | Iron: 2.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Robin

    5 stars
    My husband and I both thought it was really good. Added rinsed black beans and only used one box Jiffy Mix. Just perfect!!

  2. April

    I made this recipe today and it came out very well. I used the Jiffy cornbread mix and the ingredients as stated except I used ground turkey instead and left out the green chilis. It’s delicious

  3. Stephanie

    5 stars
    I absolutely love this recipe. Instead of jiffy cornbread, I use famous Dave’s boxed mix. I love sweet corn bread and this mix is almost like cake because of the sweetness and the moisture. It pairs perfectly with the seasoning in the meat and corn that is mixed in. I omit the green chilles and creamed corn. It comes out amazingly!

  4. Jennifer

    Just an observation, your video and your directions do not match. I don’t think it really matters the order in which you layer the ingredients as long as the cornbread is the base and the top (with cheese). I’m making this recipe tonight, except I’m substituting mexicorn and blackbeans for the canned corn (still using creamed) and I’m using shredded chicken instead of beef. If it comes out good, I’ll report back. So many possibilities with this recipe.

  5. Krystal

    3 stars
    This is a good “starter” recipe – but from just reading it, I knew it needed more to pump up the flavor.
    I also realized that one pound of meat was not going to be enough for 2 boxes of corn bread mix so I added 8 oz of chorizo and another pound of ground beef. To that mixture, I added 2 chipotle peppers with some adobo sauce along with 2 seeded and diced jalapeno peppers and a couple good shakes of crushed red pepper. It has a nice kick without being “hot” unless you’re very sensitive. I also doubled up on the taco seasoning. I added a can of rinsed/drained black beans and put them on top of the meat mixture but you could just as easily add it to the meat mixture during cooking. I put the can of green chilis into the corn bread mix so that they were distributed throughout the cornbread portion of the dish. And the final addition was after putting the first layer of cornbread mix into the baking dish, I put a layer of cheese on that before adding the meat mixture. This made a VERY hearty, meaty main dish and the proportion of meat was better. However, next time, I’d only add half a pound of extra ground beef along with the chorizo and it would still turn out great. I served this with sour cream, diced green onions, chopped up cilantro and guacamole. Really yummy!

  6. MIke

    4 stars
    Made this last night and while the flavor was very good, it was too much cornbread for the filling. I didn’t use the Jiffy mix, because I don’t like sugar in my cornbread. Maybe I mixed too much cornbread. I’ll make it again, but next time I think I’ll try 2 lbs of ground beef and 2 packets of the taco seasoning.

  7. Annette Brooks

    4 stars
    Made this last night exactly to the recipe except for one thing. I had 1/4 can or Rotel to use up, so I drained it quickly and added it to the hamburger as it was browning, letting any excess liquid cook off. The end result was good and as the recipe indicates, it reheats well. Next time I make this recipe I’m using 1/2 can of drained Rotel and will add about 1/2 c. of very finely chopped onion to the hamburger as it cooks. For my taste, it just needs a little extra something. But don’t get me wrong, it’s a keeper! It’s also pretty filling …good for a hungry family. A fresh tossed salad goes with it perfectly.

  8. DebraH

    It says mix the corn muffin batter per package directions. The package directions call for one egg and 1/3 milk. Not listed on the ingredients list so I’m asking if they should be used.

  9. Tina D.

    5 stars
    I just made this casserole yesterday and it was delicious! The only thing I did differently was to add a can of slightly drained Rotel to the meat mixture. I served it smothered with homemade queso blanco, sprinkled with fresh cilantro, and with black beans on the side. It was very easy to make and tasted scrumptious!

  10. Ashley

    4 stars
    I just made this for dinner and I made a few adjustments based on the reviews that said it was dry. In the cornbread mixture I added 2 extra egg yolks and 2 TBLs sour cream. I baked it for about 40 minutes total, let it stand for close to 8 min before serving. It came out perfect!

  11. Nieco Roebuck

    Hi, love this casserole, however, it is a little dry for my boyfriend taste. Can it be fixed…moist.

    Thanks in advance!

  12. Tia

    5 stars
    Loved it! Doubled it and make one casserole with jalapenos and one without. Sides of sour cream, guacamole, lettuce and hot sauce!
    Delicious!

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