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 cornbread mix, ground beef, corn, and a few additional ingredients make for a filling dinner, and best of all, this dish reheats very well. I love to make Mexican Cornbread Casserole for when I want a hearty meal.

a slice of Mexican cornbread casserole on a plate

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.

Ingredients You Need to Make this Jiffy Cornbread Casserole

  • 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
Ingredients for Mexican Cornbread Casserole

Cornbread Casserole with Meat

Casseroles are a wonderful dish to make for a meal during the week. This one is very easy to put together. I like to keep a couple of boxes of 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 in here. If you have a few extra leftover vegetables in the refrigerator, green beans, and carrots are just as tasty in here is the corn.

 Mexican cornbread casserole before baking

Customize this Easy 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 Make Mexican Cornbread Casserole

  1. Preheat your oven to 350 degrees 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.
  3. 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.
  4. Spread half of the jiffy corn muffin mix in the baking pan. Top with taco meat.
  5. Then top the taco meat with the remaining corn kernels and creamed corn.
  6. Sprinkle with half of the shredded cheese, and then the remaining cornbread batter, and top with the remaining cheese.
  7. Place the baking dish in the preheated oven and bake for 35 to 40 minutes.
  8. Remove from the oven, and serve.

This casserole is a favorite of mine because it reheats so well so you can enjoy it another night or two if you like.

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. 
4.77 from 21 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 ounce taco seasoning mix
  • 17 ounces cornbread mix 2 boxes (jiffy mix recommended)
  • 14 ounce cream-style corn canned
  • 14 ounces corn canned
  • 1 1/2 cups cheddar cheese shredded
  • 4 ounces green chilies canned


  • Preheat the oven to 350 degrees F.
  • Lightly coat a 9 x 13-inch baking pan with cooking spray.
  • In a large skillet, cook beef over medium-high heat until it browns, drain beef. Add the taco seasoning per package directions.
  • In a large bowl mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.
  • Spread half of the cornbread batter in the baking pan. Top the cornbread base with taco meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat.
  • Sprinkle with half of the grated cheese, then the green chiles. Spread the remaining cornbread mixture on top, and sprinkle with the remaining cheese.
  • Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.
  • Top with toppings if 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. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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!

  9. Nieco Roebuck

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

    Thanks in advance!

  10. 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!

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