Mexican Cornbread Casserole a hearty and flavorful casserole that brings together savory cornbread with a zesty, seasoned ground beef filling. This dish is packed with bold Mexican-inspired flavors and topped with melted cheddar cheese for a comforting meal that’s perfect for any occasion.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 medium onion, chopped
1 packet taco seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) green chilies, chopped
1 cup shredded cheddar cheese
1 box cornbread mix (like Jiffy)
1 egg
⅓ cup milk
¼ cup sour cream
1 tablespoon olive oil
½ teaspoon cumin
Salt and pepper to taste
Directions
Preheat the oven to 350°F (175°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
Add the chopped onion and cook for 3-4 minutes until softened.
Stir in the taco seasoning, diced tomatoes (with juices), and green chilies. Let the mixture simmer for 5 minutes to blend the flavors.
In a medium bowl, prepare the cornbread batter by combining the cornbread mix, egg, milk, sour cream, cumin, salt, and pepper. Mix until smooth.
Grease a 9x13-inch baking dish and spread half of the cornbread batter in the bottom.
Layer the beef mixture over the cornbread, then top with the remaining cornbread batter.
Sprinkle shredded cheddar cheese evenly on top.
Bake for 30-35 minutes, or until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
Allow to cool for 5 minutes before slicing and serving.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories per serving: 380 kcal
Variations
Add beans – I like to mix in black beans or pinto beans for extra protein and texture.
Make it spicy – Adding diced jalapeños to the cornbread batter or topping with hot sauce gives it an extra kick.
Use different cheese – Swap out cheddar for Monterey Jack, pepper jack, or a Mexican cheese blend.
Make it vegetarian – Replace the beef with seasoned black beans, lentils, or a plant-based meat alternative.
Top it off – Serve with sour cream, guacamole, chopped cilantro, or salsa for extra flavor.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap portions in plastic wrap and aluminum foil, then freeze for up to 2 months.
Reheating: Warm in the oven at 350°F for about 15 minutes or microwave individual slices for 1-2 minutes until heated through.
FAQs
How do I keep the cornbread from getting soggy?
To avoid soggy cornbread, let the beef mixture simmer until most of the liquid has evaporated before layering it in the casserole.
Can I make this casserole ahead of time?
Yes! I assemble the casserole and store it in the fridge for up to 24 hours before baking. Just let it sit at room temperature for 15 minutes before putting it in the oven.
What can I serve with this casserole?
I like serving it with a simple side salad, Mexican rice, or refried beans for a complete meal.
Can I use homemade cornbread batter instead of a mix?
Absolutely! If I have time, I use a homemade cornbread recipe with cornmeal, flour, baking powder, eggs, milk, and butter for a from-scratch version.
How can I make this gluten-free?
I swap out the cornbread mix for a gluten-free cornbread mix or make homemade gluten-free cornbread using cornmeal and gluten-free flour.
Conclusion
Mexican Cornbread Casserole is a delicious, easy-to-make dish that’s perfect for weeknight dinners, potlucks, or family gatherings. It’s packed with bold flavors and satisfying textures, making it a go-to comfort food in my home. With simple ingredients and plenty of ways to customize it, this recipe is sure to become a favorite.
Recipe:
Mexican Cornbread Casserole
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Gluten Free
Description
This Mexican Cornbread Casserole is a hearty, one-pan meal packed with bold flavors! Savory ground beef, zesty tomatoes, and green chilies are layered between a moist, slightly sweet cornbread base, then topped with gooey cheddar cheese. This easy-to-make casserole is perfect for busy weeknights, potlucks, or meal prep. Customize it with beans, jalapeños, or different cheeses for a unique twist!
Ingredients
1 lb ground beef
1 medium onion, chopped
1 packet taco seasoning
1 can (14.5 oz) diced tomatoes, undrained
1 can (4 oz) green chilies, chopped
1 cup shredded cheddar cheese
1 box cornbread mix (like Jiffy)
1 egg
⅓ cup milk
¼ cup sour cream
1 tablespoon olive oil
½ teaspoon cumin
Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Cook the beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart.
- Sauté onion: Add chopped onion and cook for 3-4 minutes until softened.
- Season & simmer: Stir in taco seasoning, diced tomatoes (with juices), and green chilies. Let simmer for 5 minutes.
- Prepare cornbread batter: In a bowl, mix cornbread mix, egg, milk, sour cream, cumin, salt, and pepper until smooth.
- Assemble casserole: Grease a 9x13-inch baking dish. Spread half of the cornbread batter at the bottom.
- Layer the filling: Add beef mixture over the cornbread layer, then spread the remaining cornbread batter on top.
- Add cheese: Sprinkle shredded cheddar cheese evenly.
- Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
- Cool & serve: Let sit for 5 minutes before slicing and serving.
Notes
Add beans: Black beans or pinto beans for extra texture.
Make it spicy: Add diced jalapeños or top with hot sauce.
Use different cheese: Try Monterey Jack or a Mexican blend.
Make it vegetarian: Swap beef for black beans, lentils, or plant-based meat.
Toppings: Serve with sour cream, guacamole, cilantro, or salsa.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: Serves 6
- Calories: 380 kcal
