Description
This hearty Mexican Cornbread Casserole combines seasoned ground beef, diced tomatoes with green chilies, and sweet corn layered under a creamy sour cream-infused cornbread batter, then baked to golden perfection and topped with melted cheddar cheese. It’s a flavorful, comforting dish perfect for family dinners or potlucks.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, diced
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) corn, drained
Cornbread Batter
- 1 box cornbread mix (plus ingredients listed on the box, typically egg and milk)
- 1 cup sour cream
- 1 cup salsa
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook the beef and onions: In a skillet over medium heat, brown the ground beef together with the diced onion until fully cooked and no pink remains. Drain any excess fat to keep the casserole from being greasy.
- Add seasoning and vegetables: Stir in the packet of taco seasoning, drained diced tomatoes with green chilies, and drained corn into the cooked beef mixture. Let it cook together for about 5 minutes to meld the flavors, then remove the skillet from heat.
- Prepare the cornbread batter: Following the instructions on the cornbread mix box, prepare the batter as directed. Once the batter is ready, stir in the sour cream and salsa to add extra creaminess and a slight tangy kick.
- Assemble the casserole: Spread the beef mixture evenly into the bottom of the prepared baking dish. Pour the cornbread batter evenly over the beef layer, then sprinkle the shredded cheddar cheese evenly across the top.
- Bake until golden: Place the casserole in the preheated oven and bake for 30 to 35 minutes. The cornbread topping should be golden brown and a toothpick inserted in the center should come out clean, indicating it is fully cooked.
Notes
- For extra heat, add chopped jalapeños or use spicy salsa.
- To make it milder, use mild salsa and reduce the taco seasoning quantity.
- Drain canned ingredients well to prevent excess moisture in the casserole.
- The casserole can be assembled ahead of time and baked later; just keep it refrigerated.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat well in the oven or microwave.
