Mexican Cornbread Casserole

This Mexican cornbread casserole recipe takes a tasty taco-flavored ground beef casserole and adds a fluffy cornbread topping.

Spoonful of Mexican cornbread casserole.

I don’t know what y’all had for supper last night but this easy-to-make Mexican cornbread casserole (known around these parts as canyon casserole) is what we had. I barely had to wash the dish when we were done because my brood scraped it clean! Usually, an 8×8 casserole is enough for the four of us. But I’m going to have to double this casserole recipe next time because while my husband and son ate their fill at supper, they both asked me later in the evening if any was left.

I love suppers like that, don’t you? The beauty of this recipe is that it is pretty economical, a meal in one, and packed with a wonderful southwestern flavor. Our casserole includes ground beef, taco seasoning, chopped tomatoes, and corn. We cook those ingredients together before adding them to the casserole dish. Then we mix our cornbread batter with cheese and add that on top. The only thing left to do is bake the casserole for 30 minutes.

Easy casserole recipes like this taco cornbread casserole are the best weeknight supper ideas. I just can’t get enough of the combination of taco-flavored ground beef with the fluffy and flavorful cornbread topping. As you can see, neither can my family! But this casserole is so quick and easy to make that I’m happy to prepare it every week!

Alright, let’s get cookin’ our casserole!

Ingredients for Mexican cornbread casserole.

Recipe Ingredients

  • Milk
  • Taco seasoning
  • Vegetable oil (just a little bit)
  • Egg
  • Self-rising cornmeal mix
  • Diced tomatoes
  • Whole kernel corn
  • Ground beef
  • Shredded cheddar cheese

How to Make Mexican Cornbread Casserole

Cook ground beef in skillet.

Place ground beef in skillet.

Brown ground beef in skillet.

Cook ground beef until well done then drain.

Add taco seasoning to skillet.

Stir in taco seasoning…

Add water to skillet.

And water.

Add tomatoes to skillet.

Add tomatoes and juice…

Add drained corn to skillet.

And drained corn into the skillet.

Stir ingredients over heat until bubbly.

Stir up really well and cook it over medium-high heat just until nice and bubbly.

Add meat filling to greased baking dish.

 Grease an 8×8 baking dish and pour in the meat filling.

Add all remaining ingredients to mixing bowl.

Add self-rising cornmeal, egg, milk, oil, and cheese to a mixing bowl.

Mix ingredients together.

Stir until well blended.

Drop spoonfuls of cornbread topping on casserole.

Drop by spoonfuls over the top of the meat mixture.

Cornbread topping the casserole.

Evenly spread it out so it covers the entire casserole.

Baked Mexican cornbread casserole.

Bake at 400 for 30 to 35 minutes until golden brown.

While this was in the oven, my teenage son came into the kitchen twice to declare:

“Something smells good, when is that going to be done?”

“Is it done yet?”

Spatula holding a slice of Mexican cornbread casserole.

Yep, it’s done now!

Plate of Mexican cornbread casserole.

Dig in and enjoy your canyon casserole!


  • Store leftover casserole in an airtight container in the fridge for up to 3 days. You can quickly reheat leftovers in the microwave, oven, or air fryer.
  • Alternatively, freeze leftovers for up to 3 months. Thaw overnight in the fridge before reheating as above.

Recipe Variations

Here are some variations to make this Mexican cornbread casserole recipe work for you:

  • Use any type of cornbread, including a Jiffy cornbread mix or a yellow self-rising cornmeal mix. 
  • Substitute the diced tomatoes for Rotel tomatoes with green chiles for added spice and flavor.
  • Another way to add spice is to add a dash of cayenne pepper, paprika, chili powder, or crushed red pepper flakes.
  • Use a Mexican cheese blend instead of shredded cheddar cheese.
  • You can also stir some extra shredded cheese into the beef mixture.
  • Substitute the ground beef for sausage, shredded chicken, ground turkey, ground chicken, or ground pork.
  • Add 1 can of cream-style corn to enhance the corn flavor.
  • Add 1 can of beans, whether that’s black beans, pinto beans, or kidney beans.
  • Toss in some chopped red bell pepper.
  • Use fresh corn, frozen corn, or canned corn.

Recipe FAQs

How do you serve Mexican cornbread casserole?

You can easily serve this taco cornbread casserole as is. But another option is to serve it with your favorite taco toppings, like salsa, guacamole, freshly chopped tomatoes, jalapenos, shredded lettuce, sour cream, sliced green onion, and sliced black olives.

Check out these other easy casserole recipes:

Mama’s Taco Casserole

Taco Tater Tot Casserole Recipe

Deep Dish Pizza Casserole

Stuffed Pepper Casserole Recipe (Easy and Delicious)

Cheesy Chicken and Corn Casserole

Cornbread Casserole With Ham and Cheese

Plate with a serving of Mexican cornbread casserole.

Mexican Cornbread Casserole

This Mexican cornbread casserole recipe takes a tasty taco-flavored ground beef casserole and adds a fluffy cornbread topping.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: American
Keyword: casserole, cornbread, mexican, taco
Servings: 4
Calories: 430kcal


  • 1 pound ground beef
  • 1 1-ounce packet taco seasoning
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 14.5-ounce can whole kernel corn, drained
  • 1/2 cup water
  • 1 large egg
  • 1 cup Martha White self-rising white buttermilk cornmeal mix
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • 1 cup shredded cheddar cheese


  • Preheat the oven to 400. Spray an 8-inch casserole dish with cooking spray and set aside.
  • Brown ground beef in a large skillet until fully cooked. Drain off any grease. Add in taco seasoning, water, tomatoes, and corn. Stir and bring just to a boil. Pour into baking dish.
    1 pound ground beef, 1 1-ounce packet taco seasoning, 1 14.5-ounce can diced tomatoes, undrained, 1 14.5-ounce can whole kernel corn, drained, 1/2 cup water
  • In a small bowl, stir together cornmeal mix, milk, egg, oil, and cheese until well blended. Drop by spoonfuls onto the top of the meat mixture in the baking dish.
    1 large egg, 1 cup Martha White self-rising white buttermilk cornmeal mix, 1/2 cup milk, 2 tablespoons vegetable oil, 1 cup shredded cheddar cheese
  • Bake for 30-35 minutes or until golden brown on top. Enjoy!



Calories: 430kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


“The invariable mark of wisdom is to see the miraculous in the common.”

~ Ralph Waldo Emerson

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  1. I made this straight from the recipe tonight, because I always want that as a baseline for the first time. It is really tasty. My whole family enjoyed it. Thank you for something easy I could do while everyone else was dealing with after-school activities. 🙂

    I think I might try a can of Ro-Tel instead of just straight tomatoes next time. I may also add just a bit of chopped onion.

    Another hit! Thanks Christy!

  2. Hi! Do you think this would freeze well? I only cook for myself, and it’s obviously way too much for one person…

  3. Christy I am still working on putting together all of the cost to do all 35 ground meat recipes for the month plus. It is something to figure out time I do the spread sheet and figure out everything I need. Plus some things I truly didn’t need to buy as I buy, taco seasoning, ranch dressing powder, Italian seasoning, and chili powder, at Sam’s by the big containers so I had these things and haven’t figured out how to count them in the cost. I actually got ground turkey by the roll at Aldi’s for $1.69 a one pound roll. So that being said hopefully I will have a total for you. As soon as i do I will post it. we will be able to feed myself, my daughter and and an elderly gentleman that doesn’t have family that I take supper to each day for at least 70 days and probably more. On the one shopping. I have been using your ideas and cooking more than one pound of meat at a time and making several meals at a time in small pans and just not baking them or in the case of this recipe doing all but the cornbread. I line an 8X8 pan with foil freeze the casserole then when frozen pull the foil out of the pan wrap tightly and put in a freezer bag. So i can use the pan for another day of marathon cooking. So far so good, and it has been a fun challenge. I have used more ground turkey than beef due to the great price.

    1. I will definitely try this, but I think I will try it with Jiffy Cornbread mix instead of the self rising cornmeal. Kathy Radloff, I think I would serve it with black beans and a salad containing avocado.

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