Mexican Cornbread Casserole

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Imagine digging your spoon into a golden, cheesy cornbread crust to discover a savory, spiced ground beef filling packed with sweet corn and bold Tex-Mex flavors. That’s exactly what this Mexican Cornbread Casserole delivers. It’s a comforting, flavor-packed one-dish meal that brings the best of chili, taco night, and warm cornbread all in one irresistible bite.

This casserole is the kind of meal that makes weeknights easier and way more delicious. With simple ingredients and minimal prep, it’s the ultimate crowd-pleaser—perfect for family dinners, potlucks, or a cozy weekend feast. The contrast of textures, from the creamy beef and corn layer to the slightly crisp top of the cornbread, will have everyone coming back for seconds.

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Ingredients for Mexican Cornbread Casserole

• 1 lb ground beef
• 1 packet taco seasoning
• 1/2 cup water
• 1 cup canned corn (drained)
• 1 cup shredded cheddar cheese
• 1 box (8.5 oz) Jiffy corn muffin mix
• 1 large egg
• 1/3 cup milk
• 1/2 cup sour cream (plus extra for topping)
• 1/4 cup chopped green onions (optional)
• 1/4 cup diced tomatoes (for garnish)
• Sliced jalapeños (optional, for garnish)
• Fresh cilantro (optional, for garnish)

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Step 1: Prepare the Beef Filling

In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess fat. Stir in the taco seasoning and 1/2 cup of water. Simmer for 5–7 minutes, allowing the flavors to blend and the mixture to thicken. Stir in the drained corn and set aside.

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Step 2: Make the Cornbread Batter

In a medium bowl, combine the Jiffy corn muffin mix, egg, milk, and sour cream. Stir until just combined—don’t overmix. The batter should be thick and slightly lumpy.

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Step 3: Layer the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round or square baking dish. Spread the seasoned beef and corn mixture evenly into the bottom of the dish. Sprinkle the shredded cheddar cheese over the beef layer. Gently spread the cornbread batter on top, smoothing it out with a spatula.

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Step 4: Bake

Bake the casserole for 25–30 minutes or until the cornbread top is golden and a toothpick inserted comes out clean. Let it cool for 5–10 minutes before serving to allow the layers to set.

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Step 5: Add Toppings and Serve

Top with a dollop of sour cream, fresh diced tomatoes, jalapeño slices, chopped green onions, and fresh cilantro, if desired. Slice into portions and enjoy the hearty, savory-sweet combo of this comforting dish.

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Storage Instructions

Mexican Cornbread Casserole stores beautifully, making it a great option for leftovers or meal prep. Once the casserole has completely cooled, transfer any leftovers into an airtight container. It can be stored in the refrigerator for up to 4 days.

To reheat, simply microwave individual portions for 1–2 minutes, or place the casserole (covered with foil) in a 350°F (175°C) oven for about 15–20 minutes until heated through. If freezing, wrap the whole casserole tightly in plastic wrap and foil, or use a freezer-safe container. It will keep well frozen for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

(Per serving, based on 6 servings)

• Calories: ~420
• Protein: 21g
• Carbohydrates: 28g
• Fat: 25g
• Fiber: 2g
• Sugar: 5g
• Sodium: 720mg

Nutritional values are approximate and may vary based on specific brands or ingredient modifications.

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Frequently Asked Questions

1. Can I use ground turkey instead of beef?

Absolutely! Ground turkey works great and makes the dish a bit leaner without sacrificing flavor.

2. Is this recipe spicy?

It has a mild kick from the taco seasoning and optional jalapeños. For a spicier version, add chopped green chiles or a dash of hot sauce to the beef.

3. Can I make it ahead of time?

Yes, assemble the casserole a day in advance, cover tightly, and refrigerate. Bake when ready to serve.

4. What can I serve with Mexican Cornbread Casserole?

It pairs well with a green salad, guacamole, or black beans for a full meal.

5. Can I make this vegetarian?

Definitely—swap the beef for a plant-based ground meat or a combo of black beans and sautéed veggies like peppers and onions.

6. How do I make the cornbread layer fluffier?

Use sour cream or a touch of creamed corn in the batter to keep it moist and fluffy.

7. Is this casserole gluten-free?

Not as written, but you can use a gluten-free cornbread mix and ensure all other ingredients are certified gluten-free.

8. Can I double the recipe for a crowd?

Yes! Double all ingredients and use a 9×13-inch baking dish. You may need to add 5–10 minutes to the baking time.

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