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Easy Mexican Ground Beef Cornbread Casserole

A hearty serving of mexican cornbread casserole featuring a thick slice of golden cornbread atop seasoned ground beef and corn.

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Make this simple, hearty casserole featuring seasoned ground beef, corn, and a cheesy cornbread topping. It is a satisfying one-dish meal perfect for weeknight dinners.

Ingredients

Scale
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 packet (1 ounce) taco seasoning mix
  • 1 can (10 ounces) Ro-Tel diced tomatoes and green chilies, undrained
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (8.5 ounces) cream-style corn
  • 1 box (8.5 ounces) Jiffy Corn Muffin Mix
  • 1 cup milk
  • 1 large egg
  • 1 cup shredded cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the ground beef and onion in a large skillet over medium heat until the beef is browned. Drain off any excess grease.
  3. Stir the taco seasoning, Ro-Tel, whole kernel corn, and cream-style corn into the beef mixture. Spread this meat mixture evenly into the prepared baking dish.
  4. In a separate bowl, whisk together the Jiffy mix, milk, and egg until just combined. Do not overmix.
  5. Pour the cornbread batter evenly over the meat mixture in the baking dish.
  6. Sprinkle 3/4 cup of the shredded cheddar cheese over the top of the batter.
  7. Bake for 30 to 35 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and immediately sprinkle the remaining 1/4 cup of cheese over the hot casserole. Let it stand for 5 minutes before serving.

Notes

  • For extra flavor, add 1/2 teaspoon of cumin to the ground beef while browning.
  • You can substitute Monterey Jack cheese for cheddar if you prefer a different flavor profile.
  • If you do not have Jiffy mix, use your favorite homemade or store-bought cornbread batter recipe, adjusting liquid as needed.

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