Mexican Cornbread Recipe

Name: Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 lbs hamburger meat; 2 (1 1/4 ounce) packagesold elpaso taco seasoning mix; 2 (8 ounce) packages Jiffy cornbread mix; 2 cups of shredded cheese; 2 (14 1/2 ounce) cans sweet whole kernel corn (drained); 2 medium tomatoes, diced; 2 cups finly chopped lettuce; 2 cups shredded cheese; ½ cup finly diced onion; sour cream

Servings: persons

2 lbs hamburger meat
2 (1 1/4 ounce) packagesold elpaso taco seasoning mix
2 (8 ounce) packages Jiffy cornbread mix
2 cups of shredded cheese
2 (14 1/2 ounce) cans sweet whole kernel corn (drained)
2 medium tomatoes, diced
2 cups finly chopped lettuce
2 cups shredded cheese
½ cup finly diced onion
sour cream

1
Cook and drain hamburger.
2
add taco sauce by directions on package.
3
Drain again.
4
Put prepared hamburger in a 8x12 baking dish the layer with drained corn, and shredded cheese.
5
prepare jiffy corn bread by insrtuctions on package.
6
Spread over cheese.
7
bake at 400% until corn bread is well done.
8
Turn onto plate with corn bread on bottom of plate top with cheese, tomatoes, onions, lettuce and sour cream.
9
Can be turned onto plate as whole or single servings.
10
20 minute cooking time 20 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs hamburger meat, 2 (1 1/4 ounce) packagesold elpaso taco seasoning mix, 2 (8 ounce) packages Jiffy cornbread mix, 2 cups of shredded cheese, and more.

Yes, Mexican Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Cornbread

How did you like this recipe?

Frequently Asked Questions