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
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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. Carolyn Milinovich

    I made this recipe exactly as written and it turned out perfect and so delicious! I would not change a thing.

  2. Ragane

    Made this a while back and it was soooo good. Will be making this again real soon. Also, I did bake my bottom layer of cornbread first just till almost done and layered on the rest, turned out great! Also recommend the salsa and sour cream!!

  3. Esthet

    I made this last night. I used more cheese, less creamed corn and more frozen corn, and replaced green chilies with a can of Rotella (partially drained.) And 1.5lbs gr beef. Was a big hit. Next time I’ll use the Hot Rotel w/all the juice. (Needed a little more Mexican flavor)

  4. Angi

    I have made something very similar for many years, and it is always a hit. Instead of the creamed corn I use diced tomatoes. I also mix my burger with refried beans. I then layer the burger mix, cheese, tomatoes, corn, then corn bread. We call it Taco Bake.

  5. T Shields

    For a baking dish matching the size used here the measurements don’t work very well. It should be 3 packages of cornbread, 3 cans of corn (2 creamed) 2 cans of chiles & another 1/2 pound of meat.
    Or keep ingredient portions as they are listed and use a smaller baking dish.

  6. Melissa

    Made this tonight and figured out quickly to cook the bottom layer of cornbread about 80% before adding the other layers. Because I used an 11×9 pan, I doubled the cornbread and meat but should not have doubled the cornbread. It was too much and the casserole was too dry. Will definitely make again with some adjustments.

    • Judy Sorensen

      This sounds so good. My family will love it. Will make it tonight & thank you so much for posting it. Keep them coming.

  7. Jennifer

    Turned-out great! An easy, hearty meal that will last you for days. I baked the bottom layer of cornbread for 12 minutes to firm it up a bit before adding the beef, cheese, and corn. Only added half the creamed corn to the cornbread mix, and omitted it from the middle of the casserole. Added about a pound and a half of ground beef to make the meal a bit heartier. Thank you for this recipe!!

  8. Michelle Rendon

    It was delicious, despite the middle being not thoroughly cooked. My fault though. I didn’t use 2 boxes of 8.5-ounce corn muffin mix. I used two 15 oz. boxes! Duh! Huge difference! I had to cook it 15 minutes longer, but the middle was still only slightly cooked. It was so good, my family ate it anyway. But I will try it again using the correct box amounts next time!

  9. Melissa

    Awesome dish! I actually added a pound of chorizo sausage and instead of standard taco seasoning, I used chipotle taco seasoning on the ground beef!! It was a hit!!! Absolutely delicious!!!

  10. Louise Smith

    Been making this for over 40 years. I ALWAYS make it with a pound of bulk breakfast sausage rather than ground beef. Much tastier. I use regular rather than hot. It’s your choice.

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