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cornbread Mexican casserole

Easy Cornbread Mexican Casserole – A Hearty One-Pan Meal

This Cornbread Mexican Casserole is a hearty, layered dish featuring a fluffy cornbread base, seasoned ground beef, beans, corn, and melted cheese. It’s the perfect comfort food for a quick family dinner!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 8
Calories 500 kcal

Ingredients
  

  • For the Cornbread Base:
  • 1 8.5 oz box Jiffy cornbread mix (or homemade cornbread batter)
  • 1 large egg
  • ⅓ cup milk
  • 1 14.75 oz can cream-style corn
  • 1 cup shredded cheddar cheese
  • For the Filling:
  • 1 lb ground beef or ground turkey
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 1 oz packet taco seasoning
  • 1 10 oz can Rotel tomatoes with green chilies, undrained
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • For the Topping:
  • 1 ½ cups shredded Mexican cheese blend
  • ¼ cup chopped fresh cilantro for garnish
  • ½ cup sour cream for serving
  • ½ cup sliced jalapeños optional
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Instructions
 

  • Prepare the Cornbread Base:
  • Preheat oven to 375°F (190°C).
  • Grease a 9x13-inch baking dish.
  • In a bowl, mix together Jiffy cornbread mix, egg, milk, cream-style corn, and shredded cheddar cheese until combined.
  • Pour the mixture into the prepared baking dish and bake for 15 minutes, until partially set (it will continue baking later).
  • Prepare the Filling:
  • While cornbread bakes, heat a large skillet over medium-high heat.
  • Add ground beef and diced onion, cooking until browned (5-7 minutes). Drain excess fat.
  • Stir in garlic, taco seasoning, cumin, chili powder, Rotel tomatoes, black beans, and corn. Cook for 2-3 minutes, then remove from heat.
  • Assemble the Casserole:
  • Remove the partially baked cornbread from the oven.
  • Spread the beef mixture evenly over the cornbread base.
  • Sprinkle with shredded Mexican cheese blend.
  • Bake And Serve:
  • Return to oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
  • Let cool for 5 minutes, then garnish with chopped cilantro.
  • Serve warm with sour cream and sliced jalapeños on top!

Notes

  • Want it spicier? Add diced jalapeños to the beef mixture.
  • Make it vegetarian? Swap the beef for extra beans or sautéed mushrooms.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20g