🌽 Mexican Cornbread Casserole

Here’s a bold and comforting Mexican Cornbread Casserole recipe — layered with seasoned ground beef, melty cheese, and a moist, slightly sweet cornbread topping. It’s easy, filling, and perfect for weeknight dinners! 🌽🌶️🧀

---

🌽 Mexican Cornbread Casserole

🍽️ Servings: 6–8

🕒 Prep Time: 15 min | Cook Time: 35–40 min

📌 Spicy | Savory | Hearty

---

📝 Ingredients

• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning
• ½ cup water
• 1 (15 oz) can corn, drained
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained
• 1 (8 oz) can cream-style corn
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1 box Jiffy cornbread mix
• 1 egg
• ⅓ cup milk
• Optional: chopped jalapeños, green onions, sour cream for garnish

---

🔥 Directions

1. Preheat oven:

To 375°F (190°C). Grease a 9×13-inch baking dish.

2. Cook beef:

In a skillet, brown ground beef over medium heat. Drain excess grease, then stir in taco seasoning and water. Simmer for 2–3 minutes.

3. Combine filling:

Add corn, Rotel, and shredded cheese to the meat mixture. Stir and spread evenly in the baking dish.

4. Mix cornbread topping:

In a bowl, mix Jiffy mix, cream-style corn, egg, and milk until just combined.

5. Layer and bake:

Pour cornbread mixture over the beef layer. Spread gently to cover. Sprinkle with more cheese if desired.

6. Bake:

Bake 35–40 minutes, or until cornbread is golden and set in the center.

7. Serve:

Let cool slightly, then garnish with chopped jalapeños, green onions, or a dollop of sour cream.

---

✅ Tips & Notes

• For extra heat, stir some chili powder or diced pickled jalapeños into the meat mixture.
• Want it cheesier? Mix in Monterey Jack or a Mexican blend.
• Try it with black beans or pinto beans added to the meat layer for more bulk.

---

❄️ Storage

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight and reheat at 350°F until warmed through.