Description
This Mexican Cornbread Casserole combines savory ground beef mixed with creamy corn and spicy Rotel tomatoes, topped with a fluffy, cheesy cornbread crust. Perfectly baked for a comforting one-dish meal bursting with bold Tex-Mex flavors, this casserole is easy to prepare and serves as a hearty dinner option for the whole family.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 (14.75 oz) can cream-style corn
- 1 (8.75 oz) can whole kernel corn, undrained
- 1 (10 oz) can Rotel diced tomatoes and green chilies, undrained
Seasonings and Spices
- 1 ounce taco seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon onion powder
Cheese
- 3 cups shredded Mexican cheese blend, divided (2 cups for the filling, 1 cup for topping)
Cornbread Topping
- 2 (17 oz) boxes Jiffy cornbread mix (total 34 oz)
- 2 large eggs
- 2/3 cup milk
Instructions
- Preheat and Brown Beef: Preheat your oven to 400°F (200°C). In a large skillet over medium-high heat, add the lean ground beef and cook until browned, breaking it up with a spoon as it cooks. Once fully browned, drain any excess grease from the pan to keep the casserole from becoming greasy.
- Make Filling: Reduce the heat to medium. To the browned beef in the skillet, add the cream-style corn, whole kernel corn (undrained), and the Rotel tomatoes and green chilies (undrained). Stir well to combine all ingredients.
- Season and Simmer: Sprinkle in the taco seasoning, salt, black pepper, and onion powder. Stir everything together, then allow the mixture to simmer for about 5 minutes. This step helps to thicken the mixture and blend the flavors.
- Incorporate Cheese: Remove the skillet from heat. Stir in 2 cups of shredded Mexican cheese blend into the beef and corn mixture until the cheese begins to melt and mix evenly.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish. Transfer the beef and cheese filling evenly into the dish, spreading it flat.
- Make Cornbread Batter: In a separate mixing bowl, combine the two boxes of Jiffy cornbread mix with the 2 large eggs and 2/3 cup milk. Stir just until the ingredients are well combined to form the cornbread batter.
- Assemble and Bake: Pour the prepared cornbread batter evenly over the beef mixture in the baking dish. Place the dish in the preheated oven and bake for 17 to 20 minutes, or until the cornbread topping begins to turn golden brown.
- Add Remaining Cheese and Finish Baking: Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the cornbread topping. Return the casserole to the oven and bake for an additional 4 to 5 minutes, until the cheese is melted and bubbly.
- Rest and Serve: Take the casserole out of the oven and let it rest for a few minutes to set and cool slightly before serving. This pause helps the casserole slice neatly and enhances the flavors.
Notes
- Make sure to drain the excess grease from the beef to prevent a soggy casserole.
- You can add jalapeños or extra chili powder if you prefer more heat.
- Leftover casserole can be refrigerated and reheated for an easy next-day meal.
- For a vegetarian version, substitute the ground beef with black beans or a plant-based meat alternative.
- Using freshly shredded cheese instead of pre-shredded can help it melt smoother.
