Why You’ll Love This Recipe

Mexican Cornbread Casserole is a hearty, comforting dish that combines the sweetness of cornbread with the savory richness of seasoned ground beef, cheese, and green chiles. Perfect for weeknight dinners or potluck gatherings, this casserole brings Tex-Mex flavors to your table in an easy, one-dish meal. It’s warm, cheesy, and full of bold flavors the whole family will love.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornbread mix (such as Jiffy)eggsmilkcanned creamed cornground beefonion (diced)taco seasoningshredded cheddar cheesegreen chilessour creamoptional toppings: sliced jalapeños, chopped cilantro, diced tomatoes

directions

Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and cooked through. Drain excess fat.

Stir in taco seasoning and a splash of water, simmering for a few minutes until the mixture thickens.

In a mixing bowl, combine the cornbread mix, eggs, milk, and creamed corn. Stir until just combined.

Pour half of the cornbread mixture into the prepared baking dish and spread evenly.

Layer the cooked beef mixture over the cornbread base.

Spread sour cream over the beef, followed by green chiles and shredded cheese.

Top with the remaining cornbread mixture, gently spreading to cover the filling.

Bake for 35-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Let the casserole rest for 5-10 minutes before slicing and serving.

Servings and timing

This recipe serves 6-8 people.Preparation time: 15 minutesCooking time: 35-40 minutesResting time: 10 minutesTotal time: 60-65 minutes

Variations

Use ground turkey or shredded chicken instead of ground beef.

Add a layer of black beans or corn kernels for extra texture and flavor.

Top with enchilada sauce before baking for a saucier version.

Make it spicy by adding chopped jalapeños or using pepper jack cheese.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, warm individual portions in the microwave for 1-2 minutes or reheat the whole casserole in the oven at 350°F (175°C) for 15-20 minutes.You can freeze the cooked casserole for up to 2 months; thaw overnight before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, assemble it up to a day ahead, cover, and refrigerate. Bake just before serving.

Is it possible to make this vegetarian?

Absolutely. Skip the meat and add sautéed vegetables, black beans, or meat substitutes.

Can I use homemade cornbread batter?

Yes, homemade batter works great—just ensure it’s about the same quantity as two boxes of mix.

How do I know when it’s fully cooked?

The top should be golden and a toothpick inserted into the center should come out clean.

Can I double the recipe?

Yes, use a larger baking dish or two separate ones and adjust baking time slightly if needed.

What can I serve this with?

A simple green salad, guacamole, or a side of rice and beans complements it well.

Can I add cheese in the batter?

Yes, folding some shredded cheese into the cornbread mix adds extra flavor and richness.

Is it spicy?

Not very spicy, but you can adjust the heat level with the type of chilies or toppings you use.

Do I need to cover it while baking?

No, bake uncovered so the top becomes golden and slightly crisp.

Can I use a different cheese?

Yes, Monterey Jack, Colby, or Mexican blend all work well.

Conclusion

Mexican Cornbread Casserole is a delicious fusion of flavors and textures, bringing together the sweetness of cornbread with savory, cheesy, and slightly spicy goodness. It’s easy to make, satisfying, and perfect for feeding a crowd. Make it your own with your favorite fillings and toppings—it’s a guaranteed hit for any occasion.