Mexican Cornbread Casserole
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
12
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Calories
384 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Cornbread Casserole
Description
This casserole features cooked ground beef seasoned with taco spices layered between two portions of cornbread batter mixed with cream-style corn and kernel corn. The layers alternate between cornbread and beef, with green chilies and shredded cheddar adding flavor and color. Baking creates a firm yet tender cornbread crust encasing the seasoned beef and corn, with melted cheese as a finishing touch.
The dish balances savory, mildly spicy beef with sweet notes from the corn, and the cornbread provides a soft and crumbly texture that holds the layers together nicely. The green chilies add a subtle kick without overwhelming the overall flavor.
These elements make Mexican Cornbread Casserole suitable for weeknight dinners or potlucks, and it can be tailored with toppings or sides as preferred. The recipe notes suggest variations including adding chipotle powder for smokiness or mixing different cheeses for additional taste nuances. Leftovers freeze well for convenient reheating later.
Ingredients
- Non-stick cooking spray
- 1 pound ground beef
- 1.25 ounces taco seasoning mix
- 17 ounces corn muffin mix 2 boxes, Jiffy is recommended
- 14 ounces cream-style corn canned
- 14 ounces corn canned
- 1 1/2 cups cheddar cheese shredded
- 4 ounces green chilies canned
Instructions
- Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
- In a large skillet, cook the beef over medium-high heat until it browns.
- Drain the beef, and add the taco seasoning per package directions.
- In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
- Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
- Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
- Sprinkle with half of the grated cheese and all of the green chilies.
- Spread the remaining cornbread mixture on top.
- Sprinkle with the remaining cheese.
- Bake for 35 to 40 minutes, until the cornbread is baked through.
- Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.
Notes
- Leftovers can be frozen for up to three months for easy future meals.
- Substitute half the cheddar cheese with Monterey Jack for a milder, creamier cheese profile.
- Add ½ teaspoon chipotle powder to the taco seasoning for a smoky flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 42mg | 14% |
| Sodium | 805mg | 34% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 134mg | 13% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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