Mexican Cornbread Casserole Recipe

Name: Mexican Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cornbread mix; 1 lb lean ground beef; 1 1/4 ounces packaged taco seasoning; 1 jalapeno, diced; 1 medium onion, diced; 1/2 green bell pepper, diced; 1 (10 ounce) can rotel; 2 ears corn on the cob, boiled and cut off the cob; 2 cups shredded reduced-fat Mexican cheese blend; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (8 ounce) can creamed corn

Servings: persons

1 (8 ounce) package cornbread mix
1 lb lean ground beef
1 1/4 ounces packaged taco seasoning
1 jalapeno, diced
1 medium onion, diced
1/2 green bell pepper, diced
1 (10 ounce) can rotel
2 ears corn on the cob, boiled and cut off the cob
2 cups shredded reduced-fat Mexican cheese blend
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can creamed corn

1
Preheat oven according to cornbread package. Grease casserole dish (I used 9 x 11 but a 9 x 13 inch should work too).
2
Brown meat with taco seasoning (I didn't use the whole pouch because the rotel adds some spiciness as well. I used about half a pouch) and drain off excess fat. Add onion and pepper and cook until tender. Add rotel, kidney beans, and corn and let simmer.
3
Meanwhile combine cornbread according to package directions. Add diced jalapeno and creamed corn.
4
Spoon thin layer of cornbread on the bottom of the pan. Top with meat mixture then add half of the cheese. Spoon the rest of the cornbread mixture on top and bake according to cornbread package. In the last 5 minutes of cooking top with the rest of the cheese and continue baking until cheese is melted.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 (8 ounce) package cornbread mix, 1 lb lean ground beef, 1 1/4 ounces packaged taco seasoning, 1 jalapeno, diced, and more.

Yes, Mexican Cornbread Casserole 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.

That's it — enjoy your meal!

Mexican Cornbread Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions