This easy Mexican cornbread casserole combines seasoned ground beef, Jiffy corn muffin mix, sweet corn, Rotel, and melted cheese for a satisfying, all-in-one dinner.
Taco cornbread casserole is a great weeknight meal because it’s simple to prepare and serves as a complete dish. While the beef is browning, whisk together the cornbread layer to keep total prep time low.
This version uses a cornbread base rather than a topping, so you can cut neat squares when serving. Garnish with your favorite taco toppings—sour cream, black olives, cilantro, shredded lettuce, or green onions. Serve by itself or with refried beans for an even heartier meal.
Recipe Highlights
- Quick prep: Ready in about 10–15 minutes of hands-on time.
- Family-friendly: Mild, cheesy, and perfect for picky eaters.
- Customizable: Swap proteins, cheeses, or add beans and peppers to suit your taste.
Ingredients
- Ground beef: Use your preferred lean or regular ground beef.
- Rotel diced tomatoes with green chilies: Drained canned tomatoes with green chiles for added flavor.
- Taco seasoning: To season the beef.
- Jiffy Corn Muffin Mix: The cornbread base for the casserole.
- Milk: Mixed into the cornbread mix (unsweetened non-dairy milks work too).
- Large egg: Binds the cornbread batter.
- Sweet corn: Drained canned corn, or use thawed frozen or cooked fresh corn.
- Shredded sharp cheddar: Or use a Mexican cheese blend or Monterey Jack.
- Topping ideas: Sour cream, cilantro, black olives, shredded lettuce, green onions.
See the recipe card below for exact quantities and servings.
Instructions
Preheat the oven to 350ºF (175ºC). Coat an 8×8-inch baking dish with cooking spray or butter and set aside.
Brown the ground beef in a large skillet and drain excess grease. Add the taco seasoning and 1/4 cup water, then simmer until the sauce thickens.
Stir in the drained Rotel tomatoes, then remove the skillet from heat and set aside.
In a medium bowl, combine the Jiffy Corn Muffin Mix, milk, and egg. Stir until smooth, then fold in the drained sweet corn.
Spread the cornbread mixture evenly into the prepared baking dish to form the base layer.
Top the cornbread base with the seasoned ground beef mixture, spreading it into an even layer. Sprinkle the shredded cheddar evenly over the meat.
Bake 25–35 minutes, until the cornbread is set and the cheese is golden. If the cheese browns before the cornbread is cooked, tent the dish with foil and continue baking.
Let the casserole rest for at least 10 minutes before slicing. Serve with desired toppings like sour cream and chopped cilantro.
Substitutions
- Ground beef: Substitute ground turkey, chicken, or a plant-based ground for a lighter or vegetarian option.
- Rotel: Use diced tomatoes with chopped green chiles or plain diced tomatoes if you prefer less heat. Avoid salsa as a direct substitute because it’s thinner and saltier.
- Taco seasoning: Use store-bought or homemade taco seasoning (chili powder, cumin, paprika, garlic and onion powders, oregano, salt, and pepper).
- Jiffy mix: Swap for another cornbread mix or a homemade cornbread mix if you don’t have Jiffy.
- Corn: Fresh cooked or thawed frozen corn work well; cream-style corn adds extra moisture and may change bake time.
- Cheese: Try Monterey Jack, Pepper Jack, or a Mexican blend for different flavor profiles.
Variations
Spicy: Use Rotel Hot or add diced jalapeños.
Mild: Replace Rotel with plain diced tomatoes.
With beans: Fold 1/2 cup drained, rinsed black beans into the meat mixture for extra fiber and protein.
Philly-style: Swap taco seasoning for onion gravy mix, replace Rotel with sautéed green peppers and onions, and use provolone instead of cheddar.
Equipment
- 8×8-inch baking dish
- Large skillet for browning the beef
- Medium mixing bowl for the cornbread batter
Storage
Allow the casserole to cool to room temperature, then cover tightly or transfer to an airtight container. Refrigerate for 3–4 days or freeze for 2–3 months. When freezing, wrap well for best quality.
To reheat, thaw overnight in the refrigerator if frozen, then warm in the oven covered with foil or use short bursts in the microwave to avoid drying out.
FAQ
Mexican cornbread casserole is a Tex‑Mex style one-dish meal made with seasoned ground beef, cornbread batter, cheese, and tomatoes with chiles.
Serve it with refried or black beans, a simple salad, or roasted vegetables. Garnish with sour cream, cilantro, and sliced green onions.
📖 Recipe
Easy Mexican Cornbread Casserole
Ingredients
- 1/2 pound ground beef
- 1 can Rotel diced tomatoes with green chilies, drained (10 oz)
- 1/2 packet taco seasoning
- 1 box Jiffy Corn Muffin Mix (8.5 oz)
- 1/3 cup milk
- 1 large egg
- 1 can sweet corn, drained (15 oz)
- 1 cup shredded sharp cheddar
Instructions
- Preheat oven to 350ºF (175ºC). Grease an 8×8-inch baking dish.
- Brown the ground beef in a large skillet and drain excess grease. Add taco seasoning and 1/4 cup water; simmer until thickened. Stir in the drained Rotel and set aside.
- In a medium bowl, combine Jiffy mix, milk, and egg. Stir until smooth, then fold in the drained sweet corn.
- Spread the cornbread mixture evenly in the prepared baking dish. Top with the seasoned ground beef, then sprinkle the cheddar evenly over the top.
- Bake 25–35 minutes until the cornbread is set and the cheese is golden. If the cheese browns too quickly, tent with foil and continue baking. Cool at least 10 minutes before serving and garnish as desired.
Notes
Topping ideas: Sour cream, black olives, fresh cilantro, shredded lettuce, or green onions.
Storage: Refrigerate leftovers in an airtight container for 3–4 days or freeze for 2–3 months. Thaw in the fridge overnight before reheating.
Nutrition
Carbohydrates: 33 g
Protein: 16 g
Fat: 18 g
Sodium: 735 mg
Food safety
- Cook ground beef to a safe temperature: Ensure the internal temperature reaches 160°F (71°C).
- Avoid cross-contamination: Keep raw beef separate from other ingredients and wash hands, utensils, and surfaces after handling.
- Store promptly: Refrigerate or freeze ground beef and casseroles promptly; consume or freeze fresh ground beef within 1–2 days.