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Mexican Cornbread Casserole – make a Mexican casserole dinner that is easy to make, and reheats well.
You can make amazing Mexican Cornbread Casserole, it reheats so well.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 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 skillet, brown the ground beef. Add the taco seasoning per package directions.
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 batter in the baking pan. Top with the 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 batter 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.
You can freeze the leftovers for about 3 months.
- Swap half of the Cheddar cheese for grated Monterey Jack cheese
- Add 1/2 teaspoon of chipotle into the taco seasoning mix
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