Easy Mexican Cornbread Casserole
Dive into the bold, zesty flavors of this *Easy Mexican Cornbread Casserole*! Perfect for busy weeknights or casual gatherings, this hearty casserole layers a savory mixture of seasoned ground beef, sweet corn, and spicy diced tomatoes with green chilies between fluffy, golden cornbread. Topped with gooey melted cheddar cheese, it’s a comfort food dream with just the right kick of spice. Ready in under an hour, this one-pan wonder requires minimal prep and delivers maximum flavor, making it ideal for families and taco night enthusiasts alike. Serve it hot with a dollop of sour cream, fresh cilantro, or a splash of hot sauce for a crowd-pleasing dish that’s packed with Tex-Mex flair!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 0.67 cup Water
- 1 cup Canned corn (drained)
- 1 cup Canned diced tomatoes and green chilies (drained)
- 1.5 cups Shredded cheddar cheese
- 1 package (typically 8.5 oz) Cornbread mix
- 0.33 cup Milk
- 1 large Egg
- 2 tablespoons Butter (melted)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish or similar casserole dish.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Add the taco seasoning and water to the cooked ground beef. Stir well to combine and simmer for 3-4 minutes until the mixture thickens slightly.
Remove the skillet from heat and stir in the corn and diced tomatoes with green chilies. Mix to evenly distribute the ingredients, then set aside.
In a large mixing bowl, prepare the cornbread batter by combining the cornbread mix, milk, egg, and melted butter. Stir until just combined—do not overmix.
Pour half of the cornbread batter into the prepared baking dish and spread it evenly to cover the bottom.
Spoon the ground beef mixture over the cornbread batter, spreading it into an even layer.
Sprinkle 1 cup of shredded cheddar cheese evenly over the beef mixture.
Pour the remaining cornbread batter on top, spreading gently to cover as much of the filling as possible.
Sprinkle the remaining 1/2 cup of shredded cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the cornbread comes out clean.
Remove from the oven and allow the casserole to rest for 5-10 minutes before slicing and serving.
Serve warm and enjoy this comforting dish with your favorite toppings, such as sour cream, cilantro, or a drizzle of hot sauce!
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5169 mg | 225% | |
| Total Carbohydrate | 257.0 g | 93% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 67.6 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1928 mg | 148% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
