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.
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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. 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 easy Mexican cornbread casserole tonight!
Are you looking for a main dish that will fill hungry bellies? This is the recipe for you. This casserole is hearty and flavorful. You can make this ahead of time when you prepare your meal for the week, and this can serve as the whole meal. If you want, you could add a side or two, but this is very satisfying on its own.
Mexican Cornbread with Meat
Casseroles are an excellent weeknight meal option. This Jiffy Mexican cornbread bake is very easy to put together. I like keeping a couple of boxes of Jiffy cornbread mix on hand for recipes like this one.
You can be flexible in this recipe—using sausage instead of hamburger meat. If you have a few extra leftover vegetables in the refrigerator, green beans and carrots are just as tasty as corn.
What Makes Mexican Cornbread Casserole the Perfect Weeknight Meal?
Weekday meals must be easy to prepare, clean up, and, most importantly, something 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, add sides if you desire.
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, ground chicken, or ground turkey if you desire
- Taco seasoning mix – you can use one package or two tablespoons of homemade taco seasoning
- 2 boxes of Jiffy Mix cornbread. If you don’t like Jiffy Mix, use two 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
How to Make Mexican Cornbread Casserole
Here are the simple recipe steps:
- Preheat your oven to 350°F. Spray a baking dish with non-stick cooking spray.
- 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.
- 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.
- Pour half of the jiffy corn muffin mix into the baking pan. Top with seasoned ground beef mixture.
- Then, top the seasoned meat with the remaining corn kernels and creamed corn.
- Sprinkle with half of the shredded cheese, then the remaining cornbread batter, and top with the remaining cheese.
- Place the baking dish in the oven and bake for 35 to 40 minutes.
- Remove from the oven, and serve.
Recipe variations
You can customize this recipe to your personal preferences, here are some customizations that I like to use.
- Use spicy cornbread kits to add a little more spice
- Add a can of green chilis to the ground beef when you prepare this,
- Add some chopped poblano peppers to the taco meat as you cook it.
- Instead of using taco seasoning, you could use about 6 ounces of your favorite taco sauce.
- Swap out the cheese if you desire.
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 want to keep.
- 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
- Guacamole
- 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 transfer each portion to a plate using a spatula. 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, 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 traditional 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. Please keep it in the casserole dish, and cover the top with aluminum foil. The casserole will stay fresh for three days in the fridge. You can also keep servings in individual airtight containers. It freezes wonderfully for more extended storage.
To freeze:
- Let the Mexican Cornbread cool to room temperature.
- Transfer each slice to a freezer-safe container with a tight-fitting lid.
- Freeze for up to two months.
To reheat.
- Thaw in the fridge overnight if frozen.
- Preheat the oven to 350°F.
- Place Mexican Cornbread slices in a casserole dish or an oven-safe cast iron pot. Leave some space between each piece.
- Spray the top of the cornbread with a bit of water to keep it from drying out.
- Cover tightly with aluminum foil or a lid.
- Reheat in the oven for about 20 to 25 minutes or until warm.
To reheat quickly, place a serving on a microwave-safe plate and microwave it in 30-second increments until warmed.
Do you love casseroles? Try these recipes!
- Mexican Beef Casserole
- Chili Relleno Casserole with Ground Beef
- Spaghetti Bake Casserole
- Stuffed Cabbage Casserole
- Sour Cream Noodle Casserole
- Cracker Barrel Casserole
- Baked Potato Casserole Dickeys
- Tater Tot Casserole with Ground Beef
- Hamburger and Bean Casserole
- Easy to Make Chicken Casserole
More Mexican Food Recipes
Be sure to take a look at more of my main dish casserole recipes and easy to make Mexican food.
Mexican Cornbread Casserole
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
- Swap half of the Cheddar cheese for grated Monterey Jack cheese
- Add 1/2 teaspoon of chipotle into the taco seasoning mix
Delores Hadley
I had to really look through all of the comments to find the temp and how long to cook it. Sounds good. 9
Stephanie
I am sorry that this happened. I thought including what temperature to heat the oven to in the first line of the instructions and then the bake from 35 to 40 minutes covered it. What could I have done different to make this stand out?
Geri
I add 1/2 cup bacon grease, from 8 slices of cooked bacon lardons, to the corn bread mix, plus a 1/2tsp of baking soda. Delish!
Sandy
Geri, what is the purpose of the baking soda? Thanks!
Allen J
good question
fran
I actully used baked beans in mine, but would normally use black beans, or both! Either way its a great simple meal that kids Enjoy!!
Linda
What is the best way to reheat this mexican casserole?
Stephanie
I prefer topping with some foil and heating in the oven, it reheats well in the microwave too.
Karen
I made this after reading the comments, so I started off with changes. I added the water required in the taco seasoning packet, a can of drained kidney beans, and two cups of chopped tomatoes. It was very good and not dry at all. My 9 x 13 dish was packed! I will make this again.
Stephanie
Your changes sound tasty. I love recipes that you can modify.
Kathyb
This was awfully dry….I knew the meat needed some kind of tomatoes, but I added a can of BBQ baked beans and my dish wouldn’t have held all of that…I peeled the top layer of corn bread off, and now I have to think of something to moisten it up…
Beth B
How could I NOT love this dish?! Pass me some!
Deb--Colorado
This was a delicious recipe! My family and I LOVED it! I didn’t use a taco seasoning packet, but rather made my own seasoning with salt, pepper, garlic powder, cumin and mild chile powder. Thanks for posting it! 🙂
stephaniemanley
I am so glad you enjoyed this recipe!
Brandy
It’s in the oven now! I kind of put too much cornbread on the bottom lol, so I didn’t have enough for the top. So, I hope it doesn’t effect this dish badly…Also, I added sour cream to the corn mixture and refried beans to the filling.
Stephanie
I bet this turned out just fine. Let me know how it tasted.
stephaniemanley
I am sure it was tasty, and the addition of vegetarian beans sounds great.
Rachel
I took this recipe and put my own little spin on it. It is one of the best things I’ve made so far. I added 4 oz of sour cream, dash of sugar, dash of salt, 4 table spoons of melted butter to the cornbread mixture. Then I added kidney beans to the ground beef mixture. Yummmmmy! Will make again and again
stephaniemanley
I am so happy to hear that you put your own spins on the recipe. That is one of the things I like best about cooking from scratch is being able to call the recipe your own!
MMorphew
For a vegetarian twist…I used 2 cans of refried beans & 1 can of kidney beans. I heated them together, mixed with the taco seasoning. I also used a small, drained can of diced tomatoes with chiles instead of chopped green chilies.
1 can kidney beans
2 cans refried beans
1 package taco seasoning
1 can (small) of diced tomatoes with chiles
1 small onion
2 boxes cornbread (made per package instructions)
1 can golden corn
1 can creamed corn
1 package shredded cheddar cheese
My family devoured it!
Victoria Raw
What can I use instead of cornbread mix? I live in The Netherlands and we can’t buy it here (not that I’ve seen anyway).
Cissie
Can you buy cornmeal? If so, it is easy to make.
Cass
Have all your ingredients cooked and ready. ( Hamburger meat)
2 C. Corn meal
2 t. Baking soda
2 t. Baking powder
1 t. Salt
Mix up in bowl then add
2 eggs
21/2 C. Buttermilk
Melt aT. Of bacon grease in your cast iron skillet. A hot skillet keeps it from sticking. Swirl it around and pour the excess into your cornbread batter. Stir well and pour 1/2 into your hot skillet. Follow the rest of the directios on here.
Princess_shannon_420
1 can cream corn
1 can whole corn
1 large onion
1/2 of an 8 oz jar of diced jalapeno peppers
2 1lbs bags shredded cheese
1 1/2 to 2 lbs. cooked hamburger meat drained
2 eggs
milk
2 packages yellow cornbread mix
Sour cream
(whatever else you decide to add)
Brown and drain hamburger meat. Dice onion. Mix cornbread mix according to the package. Add all the ingredients in a large mixing bowl. Mix well. I use my hands to get it all mixed together well. Place in a large cake pan and cook on 350°F for at least 45 minutes. This may take longer, depending upon the way your stove cooks.
kugeliskid
This is all very nice but there is no print button.
stephaniemanley
There is a print button for the recipe, but not for comments. The print button is on the left hand side of the page, the menu floats downward.
Signaliduna16
i dont know what i did wrong.i followed the directions and everything.it was just like eating plain corn bread.i used one lb of bbef was that to little? thats what the recipe says.and it looked nothing like the picture.i wasnt good at all.ill try it again but will a different recipe.
Viane Eichelberger
It would be helpful to know what size cornbread mix to buy.
I use the size that fits in the 9 inch pan or so. Most corn mixes all make a fairly uniform size. Stephanie
Viane Eichelberger
Thank you. I am making it now. I bought two Jiffy mixes. I don’t make cornbread often, so I don’t know if they are what you mean, but I will let you know how it goes.
Unless you are purchasing corn bread mix in a large canister, I really think they make a standard size 8 or 9 inch round pan. ~Stephanie
Matt
Oops… 2 lbs of beef. However, it is great with beer:)
I got you covered matt 😉
stephaniemanley
Most dishes are great with beer 😉
Matt
I can’t stop making this. Adding onion, pepper, kidney beans, 2 lbs of beef, extra corn bread and a must is Sour Cream when served. Excellent comfort food!
stephaniemanley
This must be a great dish for you! I never thought about adding the sour cream. I should try that sometime.
abby
This was a hit at our lodge family night….it was gone in seconds…going to become a regular meal for my on the go family…i added a an of totem tomatoes to the meat and make the corn bread mexican style with cheese and jalapenos mixed in.
stephaniemanley
I think that is terrific! Great idea by adding in the tomatoes.
Mrs. Johnny
Family loved this but I should’ve taken Stacy’s advice and used an extra box of corn bread mix. I believe I will also add a can of mexican style stewed tomatos or salsa. I will be making this again and it was an easy casserole to make…something different.
Connie
I added a can of Kidney beans, onions, and cilantro to the filling and then put some French Onion dip in the cornbread mixture. Yum.
Stacy
Great dish, however I added onion and garlic along with an extra box of corn bread mix. half of the filling did not cover the bottom of a 9×13 dish.