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Ultimate Cheesy Mexican Cornbread Casserole

Two stacked squares of Mexican cornbread casserole featuring seasoned ground meat, corn, tomatoes, and melted cheddar cheese topping.
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Make this hearty Mexican Cornbread Casserole for a satisfying one-dish meal. It layers seasoned ground beef, beans, and corn under a fluffy, cheesy cornbread topping. This recipe is perfect for weeknight dinners or potlucks.

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 packet taco seasoning
  • 1 can (10 ounces) diced tomatoes with green chiles, drained
  • 1 cup corn kernels, drained (canned or frozen)
  • 1 cup shredded cheddar or Mexican-blend cheese, divided
  • 1 box (8.5 ounces) cornbread mix (like Jiffy)
  • 1 large egg
  • 1/3 cup milk
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup sour cream (optional, for extra creaminess)
  • Sliced jalapeños (optional, for garnish)
  • Fresh green onions, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch baking dish.
  2. In a skillet over medium heat, brown the ground beef with the diced onion until the meat is fully cooked. Drain off any excess grease.
  3. Stir the taco seasoning, drained diced tomatoes with chiles, and corn kernels into the cooked beef mixture. Simmer for 2 to 3 minutes.
  4. Spread the beef mixture evenly into the prepared baking dish. Sprinkle 3/4 cup of the shredded cheese over the meat layer.
  5. In a separate bowl, combine the cornbread mix, egg, milk, melted butter, and sour cream if you are using it. Mix until just combined; do not overmix the batter.
  6. Gently spoon or spread the cornbread batter over the cheese and meat layer in the baking dish.
  7. Bake uncovered for 35 to 40 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove the casserole from the oven. Sprinkle the remaining 1/4 cup of cheese over the top. Return to the oven for 5 to 7 minutes, or until the cheese melts.
  9. Let the Mexican Cornbread Casserole rest for 5 to 10 minutes before you slice and serve it. Garnish with green onions or jalapeños if desired.

Notes

  • For a richer flavor in the cornbread, substitute the milk with buttermilk.
  • If you prefer a spicier dish, add 1/2 teaspoon of cayenne pepper to the meat mixture.
  • This casserole reheats well; store leftovers covered in the refrigerator for up to three days.

Nutrition

Find it online: https://juliameal.com/mexican-cornbread-casserole-recipe/