Description
Mexican Cornbread Casserole brings Southwestern comfort to dinner tables with hearty layers of ground beef, corn, and zesty seasonings. Rich cornbread topping creates a perfect golden crust that will make you crave seconds on this Texas-inspired classic meal.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 g) lean ground beef
- 3 cups shredded Mexican cheese blend
- 17 oz (482 g) Jiffy cornbread mix (2 boxes)
Canned Ingredients:
- 14.75 oz (418 g) cream style corn
- 8.75 oz (248 g) canned corn
- 10 oz (283 g) Rotel diced tomatoes and green chilies
Additional Ingredients:
- 1 oz (28 g) taco seasoning
- 2 large eggs
- ⅔ cup (158 ml) milk
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Warm the oven to 400°F (200°C), preparing it for the upcoming casserole creation.
- In a large skillet, brown the lean ground beef over medium-high heat, methodically breaking it into fine, uniform crumbles using a spatula.
- Once the meat is fully cooked and no pink remains, eliminate excess grease from the pan. Reduce heat to medium and introduce cream-style corn, whole kernel corn, and Rotel tomatoes without draining.
- Generously sprinkle taco seasoning, salt, ground black pepper, and onion powder across the mixture. Thoroughly stir to ensure even distribution of seasonings throughout the beef and corn combination.
- Allow the mixture to simmer for 5 minutes, enabling flavors to meld and the consistency to slightly thicken. Remove from heat source.
- Incorporate 2 cups of shredded Mexican cheese blend, stirring until completely melted and integrated into the beef mixture.
- Prepare a 9×13-inch baking dish by lightly greasing its surface. Carefully transfer the beef mixture, spreading it into an even, smooth layer.
- In a separate mixing bowl, whisk together Jiffy cornbread mix, large eggs, and whole milk until the batter achieves a silky, lump-free consistency.
- Gently cascade the cornbread batter over the beef layer, ensuring complete and uniform coverage across the entire dish.
- Transfer the casserole to the preheated oven. Bake for 17 to 20 minutes, watching for a golden-brown cornbread top and checking with a toothpick for doneness.
- Extract the casserole and crown it with the remaining 1 cup of shredded cheese. Return to the oven for an additional 4 to 5 minutes until the cheese becomes gloriously melted and bubbly.
- Allow the casserole to rest for several minutes after removing from the oven. This brief cooling period helps the layers set, facilitating cleaner, more precise serving.
Notes
- Leftovers taste even better the next day, making meal prep a breeze for busy families.
- Budget-conscious cooks will love how this dish stretches affordable ingredients into a crowd-pleasing feast.
- Game day gatherings and potlucks become instantly exciting with this hearty, flavor-packed casserole.
- Jiffy cornbread mix guarantees a foolproof golden topping that’s fluffy and delicious every single time.
- Customizable with fun toppings like tangy sour cream, spicy jalapeños, or fresh cilantro to suit every taste preference.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 646 kcal
- Sugar: 8 g
- Sodium: 1090 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg