Best Mexican Cornbread Casserole Recipe with Ground Beef

Casseroles can always be counted on to provide a complete dinner all in one dish on a busy weeknight.

And this warm and hearty Mexican cornbread casserole has a little bit of spice, a little bit of sweet, and a whole lotta taco flavor. Add in some corn and gooey cheese to that fluffy cornbread and deliciously seasoned beef, and this one is sure to become a regular comfort food request from your whole family!

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Ingredients to make Mexican Cornbread Casserole.

• 1 pound lean ground beef
• 1 cup chopped onions
• 1 taco seasoning packet
• 1 11 oz. or small can of corn, drained
• 1 14.75 oz. can of cream style corn
• 1 10 oz. can Rotel tomatoes (I used mild)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups shredded Mexican blend cheese, divided
• 2 8.5 oz. boxes of Jiffy corn muffin mix
• 2 eggs
• 2/3 cup milk

Instructions to make this Easy Mexican Cornbread Casserole recipe.

1. Preheat the oven to 400 degrees. Spray a 9×13 casserole dish with nonstick cooking spray and set aside.

1. Brown the ground beef over medium-high heat. When it’s halfway done add the chopped onions and cook until the meat is no longer pink. (My favorite tool for cooking ground beef that breaks it up at the same time is this meat chopper tool.)

3. Drain the meat and add the taco seasoning, drained corn, creamed corn, Rotel tomatoes, salt, and pepper. (My favorite tool for draining meat and pasta is this silicone strainer.)

4. Mix and simmer the ground beef mixture over low to medium heat for five minutes to thicken, stirring occasionally.

5. Pour the meat mixture into the greased baking dish. Top with 1 cup of cheese.

6. Break the two eggs into a large mixing bowl, add the milk and whisk together. Add the Jiffy corn muffin mix and combine.

7. Spread the cornbread batter over the meat and cheese.

8. Bake for 15-20 minutes, or until the top of the cornbread is golden brown.

9. Remove from the oven and sprinkle the remaining cup of cheese over the top. Return to the oven and bake just until the cheese is melted (about two minutes).

I love that this one is a full meal, including the bread all in one pot! It’s so filling—and you can never go wrong with Mexican food in this house.

Mexican Cornbread Casserole Variations.

This basic recipe is so yummy just like it is, but there are lots of other options to customize it for your family!

• Add any toppings you’d use for tacos: a dollop of sour cream, green onions, salsa, guacamole, cilantro, black olives, taco or enchilada sauce, or jalapenos.
• Add more ingredients to the meat mixture: black beans, pinto beans, green bell pepper, or red bell pepper.
• Adjust the spice: reduce it by replacing the Rotel tomatoes with a can of regular diced tomatoes and a can of green chiles. Or up the spice level with a little red pepper or red pepper flakes.
• Adjust the cheese: Replace the Mexican blend with cheddar cheese. And if you don’t like lots of cheese, skip the cheese on top.
• Adjust the cornbread: Add the cheese and/or corn into the cornbread mixture instead of the meat. And if you like less sweet cornbread, make your own so you can adjust the sugar, or try Krusteaz Southern Cornbread Mix instead of Jiffy mix.

Storage.

Store Mexican cornbread casserole in an airtight container for up to five days. Or freeze it in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating.

Follow up this main dish with a Mexican themed dessert like Sopapilla Cheesecake Bars—the easy recipe is below:

Because this is one of those simple comfort food casseroles that everybody loves, it’s also a wonderful recipe for a meal train, cold weather potluck, or even a Cinco de Mayo gathering. Or since this is basically a taco cornbread casserole, it’s a delicious change from the same old Taco Tuesday!

If you make this or any of my recipes, please share a photo and tag @southernhomeandhospitalityblog on Instagram so that I can share your inspiration in my stories!!

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Easy Mexican Cornbread Casserole with Ground Beef

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

You and your family will love this easy comfort food recipe for Mexican Cornbread Casserole made with ground beef, Jiffy cornbread mix, gooey Mexican cheese blend, Rotel tomatoes, and lots of taco flavor!

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Ingredients

• 1 pound lean ground beef
• 1 cup chopped onions
• 1 taco seasoning packet
• 1 11 oz. or small can of corn, drained
• 1 14.75 oz. can of cream-style corn
• 1 10 oz. can Rotel tomatoes (I used mild)
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 cups shredded Mexican blend cheese, divided
• 2 8.5 oz. boxes of Jiffy corn muffin mix
• 2 eggs
• 2/3 cup milk

Instructions

1. Preheat the oven to 400 degrees. Spray a 9×13 casserole dish with nonstick cooking spray and set aside.
2. Brown the ground beef. When it’s halfway done add the chopped onions and cook until the meat is no longer pink.
3. Drain the meat and add the taco seasoning, drained corn, creamed corn, Rotel tomatoes, salt, and pepper.
4. Mix, then simmer the ground beef mixture for five minutes to thicken, stirring occasionally.
5. Pour the meat mixture into the greased baking dish. Top with 1 cup of cheese.
6. Whisk the eggs and milk together, then add the Jiffy corn muffin mix and combine.
7. Spread the cornbread batter over the meat and cheese.
8. Bake for 15-20 minutes, or until the top of the cornbread is golden brown.
9. Remove from the oven and sprinkle the remaining cup of cheese over the top. Return to the oven and bake just until the cheese is melted (about two minutes).

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