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
Robin
My husband and I both thought it was really good. Added rinsed black beans and only used one box Jiffy Mix. Just perfect!!
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
Tammy
It is delicious! My entire family loved it!
Stephanie
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!
PATRICIA
How would it be with Corn Kits instead of Jiffy cornbread
Stephanie
I think it would be a little less sweet.
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.
Stephanie
I hope you enjoy the recipe.
Krystal
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!
Kasey
So you didn’t make this recipe. Why comment and give low stars?
MIke
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.
Jan
Can you substitute a can of black beans and omit can corn or just add black bean with the can corn and cream corn?
Harry
My picky kids loved this.
Annette Brooks
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.
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.
Stephanie
Yes, use what your package of cornbread suggests.
Tina D.
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!
Tina
It ask for canned corn. Do I drained liquid prior to adding?
Stephanie
Yes, please drain the corn for baking.
Ashley
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!
Pat Streeter
Can this be frozen and served later?
Stephanie
This might be a little dry when reheated. It should work ok though.
Nieco Roebuck
Hi, love this casserole, however, it is a little dry for my boyfriend taste. Can it be fixed…moist.
Thanks in advance!
Stephanie
So if you have already cooked it no, I would just pour some salsa on it 😉 Next time maybe you could add some more canned tomatoes?
Tia
Loved it! Doubled it and make one casserole with jalapenos and one without. Sides of sour cream, guacamole, lettuce and hot sauce!
Delicious!
Brenda
How many servings is this recipe?
Stephanie
U think you can get easily between 10 to 12 servings.
Debbie
It was okay. To much Corn Bread.