If you’re craving something bold, hearty, and boundlessly satisfying, you simply have to make this Mexican Cornbread Casserole. It’s the kind of dish that guarantees cheers at potlucks, works wonders for busy weeknights, and never fails to bring big flavors to the table. Sweet, tender cornbread crowns a layer of seasoned beef, beans, melted cheese, fiery tomatoes, and sweet corn, promising tasty comfort in every forkful. With easy pantry-friendly ingredients and just a little hands-on time, you’ll create a family-pleasing casserole that tastes every bit as festive as it looks.
Ingredients You’ll Need
Get ready for a line-up of simple but absolutely essential ingredients—each one brings something special to the party, whether it’s a pop of color, a punch of flavor, or a creamy finish. Together, they make this Mexican Cornbread Casserole a vibrant, irresistible centerpiece.
- Ground Beef: Go for lean beef to keep the casserole rich but not greasy, perfect for soaking up all those Tex-Mex flavors.
- Chopped Onion: Sautéed onions add a sweet depth and a bit of texture, so don’t skip them.
- Canned Corn: A can of corn brings sweetness and pops of juicy crunch in every bite.
- Rotel (Diced Tomatoes with Green Chilies): The tomatoes and chilies infuse the filling with zest and a gentle kick—use mild or hot to suit your spice level.
- Black Beans: Hearty, protein-packed, and earthy, black beans make this casserole both filling and wonderfully flavorful.
- Taco Seasoning: This pantry superstar ties everything together, delivering that signature Mexican Cornbread Casserole punch.
- Shredded Cheddar Cheese: Melts into the meat for gooey goodness and adds the ultimate golden finish on top.
- Jiffy Corn Muffin Mix: Achieve perfect, slightly sweet cornbread topping with this classic shortcut—truly a game-changer!
- Large Egg: Binds the cornbread mix together for a light, fluffy crumb.
- Milk: Adds moisture to the cornbread batter so it bakes up moist and tender.
- Sour Cream: The secret ingredient for super-creamy, slightly tangy cornbread that stays soft (even as leftovers!).
How to Make Mexican Cornbread Casserole
Step 1: Preheat and Prepare Your Baking Dish
Start by preheating your oven to 375°F (190°C), ensuring a toasty, even bake for your casserole. Lightly grease a 9×13-inch baking dish with your favorite cooking spray or a little butter. This not only prevents sticking, but also keeps clean-up blissfully easy—always a win!
Step 2: Sauté the Beef and Onions
In a large skillet set over medium heat, add the ground beef and chopped onion. Cook them together, breaking up the meat with a spatula until the beef is deeply browned and the onions turn soft and fragrant. If there’s any extra fat, just drain it off so the finished dish isn’t greasy.
Step 3: Add Corn, Rotel, Beans, and Seasoning
Now, it’s time for all those Tex-Mex flavors to mingle. Stir the canned corn, Rotel tomatoes with green chilies, black beans, and taco seasoning into your browned beef mixture. Let it all simmer for about five minutes to concentrate the flavors. As the aroma fills your kitchen, try not to sneak too many tastes!
Step 4: Stir in the Cheese
Remove the skillet from the heat and mix in 1 cup of shredded cheddar cheese. The cheese will melt into the warm filling, creating luscious threads throughout the savory mix. This step is where the magic happens—it holds all the ingredients together! Spread this meaty mixture evenly in your prepared baking dish.
Step 5: Mix the Cornbread Batter
In a large mixing bowl, combine the Jiffy corn muffin mix, egg, milk, and sour cream. Stir until the batter is just smooth—don’t overmix! This soft, creamy batter will bake into a perfectly golden, pillowy top crust that complements the hearty base underneath.
Step 6: Assemble and Bake the Casserole
Pour the cornbread batter over your beef mixture, smoothing it gently with a spatula so it evenly covers the surface. Pop the casserole into the preheated oven and bake for 25–30 minutes, until the cornbread is golden and set. For irresistible gooeyness, sprinkle extra cheddar cheese on top during the last five minutes of baking, then slide it back in until melted.
Step 7: Rest, Slice, and Serve
Once baked, let the Mexican Cornbread Casserole rest for about five minutes. This makes slicing easier and gives the flavors a chance to settle. Serve it up warm and watch everyone rush to the table!
How to Serve Mexican Cornbread Casserole
Garnishes
The right toppings can make your Mexican Cornbread Casserole feel truly restaurant-worthy! Classic garnishes include a dollop of creamy sour cream, a generous sprinkle of chopped fresh cilantro, or some sliced green onions. Sliced jalapeños or a dash of hot sauce are perfect for those who love a little extra heat.
Side Dishes
This casserole is filling all on its own, but pairing it with sides makes dinner feel like a fiesta. A crisp green salad with lime vinaigrette, smoky roasted veggies, or a scoop of tangy black bean salsa are all fabulous partners. Even some classic Mexican rice rounds out the meal beautifully.
Creative Ways to Present
For potlucks, consider baking the Mexican Cornbread Casserole in individual ramekins for cute, personal portions. Going casual? Simply scoop hearty servings into wide bowls for easy, cozy eating. Serve with tortilla chips along the edge for a bit of irresistible crunch—kids especially love this!
Make Ahead and Storage
Storing Leftovers
Leftovers of Mexican Cornbread Casserole hold up beautifully! Cool the casserole to room temperature, then cover the dish or transfer portions to airtight containers. Store in the fridge for up to 4 days. The flavors somehow get even bolder overnight, making next-day lunches a true treat.
Freezing
Planning ahead? You can absolutely freeze this casserole! For best results, slice it into portions and wrap each in foil before placing in a freezer-safe bag or container. It’ll stay delicious for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, you can pop slices in the microwave for a quick fix, or cover the dish with foil and warm it in a 350°F oven for about 15–20 minutes. If the cornbread seems a bit dry, just add a splash of broth or a sprinkle of cheese on top before reheating for extra moisture and flavor.
FAQs
Can I make Mexican Cornbread Casserole vegetarian?
Definitely! Swap the ground beef for plant-based meat, cooked lentils, or even extra black beans and corn. The seasoning and flavorful cornbread topping mean you won’t miss the meat one bit.
What can I use instead of Jiffy corn muffin mix?
If you can’t find Jiffy or want to go from scratch, mix together 1 cup cornmeal, 1/4 cup flour, 2 tablespoons sugar, 1 teaspoon baking powder, and a pinch of salt. Add the egg, milk, and sour cream as directed and proceed with the recipe.
Can I add more veggies to the casserole?
Absolutely! Bell peppers, diced zucchini, or even spinach would mix in well with the ground beef layer. Sauté them with the onions for best results.
Is it spicy?
Not particularly—it has gentle heat from the Rotel tomatoes with green chilies, but you can choose mild or hot based on your preference. For an extra kick, add sliced jalapeños or more taco seasoning.
Can I double the recipe for a crowd?
Mexican Cornbread Casserole scales up like a dream! Double the ingredients for a larger pan (or two 9×13-inch pans) and you’ve got a guaranteed crowd-pleaser. Just add a few more minutes to the baking time if the casserole is deep.
Final Thoughts
If you’ve never tried Mexican Cornbread Casserole before, I truly hope you treat yourself soon! Bursting with vibrant layers and big flavors, this is one of those feel-good dishes that brings everyone together. Don’t be surprised if it becomes your new go-to for quick weeknight dinners or potluck showstoppers—enjoy every cheesy, golden, delightfully bold bite!
Print
Mexican Cornbread Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Cornbread Casserole is a hearty and flavorful dish that combines seasoned ground beef, corn, black beans, and gooey cheese with a golden cornbread topping. It’s a comforting meal the whole family will love!
Ingredients
For the Meat Mixture:
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
For the Cornbread Topping:
- 1 box Jiffy corn muffin mix
- 1 large egg
- 1/3 cup milk
- 1/2 cup sour cream
Instructions
- Preheat the oven: to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the meat: In a skillet, brown the ground beef and onion. Add corn, Rotel, black beans, and taco seasoning. Simmer, then stir in cheese.
- Prepare the topping: In a bowl, mix corn muffin mix, egg, milk, and sour cream. Spread over meat mixture.
- Bake: for 25–30 minutes until cornbread is cooked. Add extra cheese in the last 5 minutes.
- Cool: Let cool for 5 minutes before serving.
Notes
- Add sliced jalapeños or hot sauce for extra heat.
- This casserole makes great leftovers and can be frozen in individual portions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 90 mg
