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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What makes Mexican Cornbread Casserole with Ground Beef so good?

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.

Why you should try this casserole tonight!

This is an easy recipe to prepare. You don’t need a wide variety of ingredients. This has been served at my house for over 40 years. I can remember my Grandmother making this recipe and serving this along with a salad topped with Dorothy Lynch salad dressing. It was a meal she would quickly put together after coming home from work. I still enjoy this casserole, it always reminds me of eating it at my grandparent’s house.

Mexican Cornbread with Meat

Casseroles are a wonderful dish to make for a meal during the week. This Jiffy 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.
corn layer for mexican cornbread casserole.
  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. 
4.56 from 56 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


  • 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


  • 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.



  • 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.


9 x 13 inch baking dish


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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Nicole

    Definitely sprinkle cheese after it comes out the oven or the last 5 or 10 minutes. My cheese is ummmm. A little crispy on top. I also added black beans and diced southwest style diced tomatoes. Came out delicious.

  2. Reilly

    5 stars
    Super easy and delicious meal! For the middle layer I just dumped all the meat, cheese, green chiles and corn in a bowl and mixed it all together since that was a little faster and easier and it came out great!

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