Description
Mexican Cornbread Casserole combines taco-seasoned ground beef, sweet corn, Rotel tomatoes, melted cheese, and a tender Jiffy cornbread topping in one comforting family dinner.
Ingredients
Scale
- 1 pound lean ground beef
- 1 can cream-style corn, 14.75 ounces
- 1 can whole-kernel corn, 8.75 ounces, undrained
- 1 can Rotel diced tomatoes and green chilies, 10 ounces, undrained
- 1 packet taco seasoning, 1 ounce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon onion powder
- 3 cups shredded Mexican cheese blend, divided
- 2 boxes Jiffy corn muffin mix, 17 ounces total
- 2 large eggs
- ⅔ cup milk
- Nonstick cooking spray
- Optional sour cream, avocado, cilantro, salsa, or green onions for serving
Instructions
- Preheat the oven to 400°F and grease a 9-by-13-inch baking dish.
- Place the ground beef in a large sauté pan over medium-high heat.
- Break the beef into small crumbles and cook until no pink remains.
- Drain the excess grease and reduce the heat to medium.
- Add the cream-style corn, whole-kernel corn, and undrained Rotel.
- Stir in the taco seasoning, salt, black pepper, and onion powder.
- Simmer the beef mixture for 5 minutes, stirring occasionally.
- Remove the pan from the heat and stir in 2 cups of shredded cheese until melted.
- Spread the beef mixture evenly in the prepared baking dish.
- Combine the Jiffy cornbread mix, eggs, and milk in a large bowl.
- Stir just until no large dry lumps remain.
- Pour the cornbread batter evenly over the beef mixture.
- Bake for 17 to 20 minutes, until the cornbread begins to brown.
- Sprinkle the remaining cup of cheese over the cornbread.
- Bake for another 4 to 5 minutes, until the cheese melts.
- Rest the casserole for 5 to 10 minutes before scooping and serving.
Notes
- Keep the canned corn and Rotel undrained so the filling stays moist.
- Drain the cooked beef well to prevent a greasy casserole.
- Do not overmix the cornbread batter.
- Use hot Rotel or diced jalapeños for additional heat.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze individual portions for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 612
- Sugar: 13
- Sodium: 1420
- Fat: 29
- Saturated Fat: 14
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 61
- Fiber: 5
- Protein: 31
- Cholesterol: 123