Mexican Cornbread Casserole
Dive into the bold and comforting flavors of this Mexican Cornbread Casserole—a hearty one-dish dinner that's perfect for busy weeknights or family gatherings! This layered casserole begins with a savory filling of seasoned ground beef, diced tomatoes with green chilies, and sweet corn, all simmered together and topped with melty cheddar cheese for a fiesta of flavors. It's then nestled between layers of tender, golden cornbread for the ultimate Tex-Mex comfort food. With a prep time of just 20 minutes and easy steps to assemble, this recipe is as quick as it is delicious. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro for a finishing touch. Ideal for feeding a crowd, this Mexican-inspired casserole will soon become a household favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 packet (1 ounce) Taco seasoning
- 1 (10-ounce can) Canned diced tomatoes with green chilies
- 1 (15-ounce can) Canned whole kernel corn, drained
- 2 cups Shredded cheddar cheese
- 1 box (typically 8.5 ounces) Cornbread mix
- 0.33 cup Milk
- 1 large Egg
- 2 tablespoons Vegetable oil
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a 9x9-inch baking dish or a similar-sized casserole dish.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it into crumbles as it cooks. Drain any excess grease.
Add the diced onion and cook for 2-3 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Mix in the taco seasoning, canned diced tomatoes with green chilies (including the liquid), and drained corn. Reduce the heat to low and let the mixture simmer for 5 minutes.
In a mixing bowl, prepare the cornbread batter according to the package instructions using the cornbread mix, milk, egg, and vegetable oil. Stir until just combined.
Pour half of the cornbread batter into the prepared baking dish, spreading it into an even layer.
Carefully spoon the beef mixture over the cornbread batter in an even layer. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the beef mixture.
Pour the remaining cornbread batter over the top and gently spread to cover as much of the filling as possible. Note: It’s okay if some of the filling shows through.
Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and set.
Sprinkle the remaining 1/2 cup of cheddar cheese on top and place the casserole back in the oven for 2-3 minutes, or until the cheese is melted.
Allow the casserole to cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 390 mg | 8% | |
*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.
