Fiery, Fluffy Mexican Cornbread Casserole
This Mexican Cornbread Casserole takes the classic elements of a taco dinner and bakes them underneath a golden brown layer of homemade cornbread. The cornbread batter absorbs just enough of the juices from the meat mixture below, ensuring that every single bite is incredibly moist and packed with flavor!
A Quick Look At The Recipe
- Recipe Name: Mexican Cornbread Casserole
- Ready In: 55 minutes
- Serves: 4
- Main Ingredients: ground beef, 1-ounce packet taco seasoning, 14.5-ounce can diced tomatoes, undrained, 14.5-ounce can whole kernel corn, drained, water, egg, Martha White self-rising white buttermilk cornmeal mix, milk
- Why You'll Love It: This Mexican cornbread casserole recipe takes a tasty taco-flavored ground beef casserole and adds a fluffy cornbread topping.
The Magic of Fluffy Cornbread and Savory Beef
I used to think I had taco night figured out, but then I started topping my seasoned ground beef with a thick layer of cornbread batter instead of reaching for the usual hard shells. The first time I pulled this out of the oven, I knew there was no going back!
What makes this dish so irresistible is the incredible interplay of textures. Instead of standard taco shells that can get soggy or brittle, this dish relies on a thick, flavorful cornbread topping that bakes directly over the seasoned beef. As the casserole heats through, the cornbread infuses with the rich juices from the tomatoes and taco seasoning, creating a moist, tender crumb that perfectly balances the savory, slightly spicy ground beef mixture underneath. It is a wonderful recipe for picky eaters and the whole family because you can easily customize it with your favorite taco toppings.
I don’t know about you, but I love adding cornbread to just about anything. I recommend checking out this cornbread chicken pot pie; I think you’ll really like it!
“We just tried this recipe, and it was great!!!”
Very easy and simple to make. Thanks! – Dean
Ingredients For Mexican Cornbread Casserole
- Milk
- Taco seasoning
- Vegetable oil (just a little bit)
- Egg
- Self-rising cornmeal mix
- Diced tomatoes
- Whole kernel corn
- Ground beef
- Shredded cheddar cheese
Expert Tips from My Kitchen
- Don’t Overmix the Batter! When you are mixing your cornbread layer in a large mixing bowl, stir it just until the dry ingredients are moistened. Overmixing can overwork the gluten and leave you with a dense topping instead of a beautifully fluffy cornbread.
- Drain the Grease Well. Make sure to thoroughly drain off the grease after you cook ground beef. If you leave too much fat in the large skillet, it can make the bottom of your cornbread soggy instead of tender.
- Amp Up the Spice! If your family loves a little extra heat, feel free to stir in a small can of diced green chiles, sliced jalapeños, or a pinch of chili powder and onion powder into the beef mixture before baking.
How to Make Mexican Cornbread Casserole
1. Prep and Brown the Meat
Preheat your oven to 400°F. Lightly coat an 8-inch baking dish with cooking spray and set it aside. Place a large skillet over medium heat (or medium-high heat) and add your ground beef. Cook ground beef until it is fully browned, breaking up any large chunks with your spoon. Drain off any excess grease.
2. Build the Savory Base
To the same skillet with the browned meat, add the taco seasoning, water, undrained diced tomatoes, and the drained whole kernel corn. Stir everything together well and bring the mixture just to a boil.
Once bubbling, pour the hot meat mixture evenly into your prepared, greased casserole dish.
3. Mix the Cornbread Layer
In a small bowl, stir together the cornmeal mix, milk, egg, vegetable oil, and shredded cheddar cheese. Mix until well blended. Drop the cornbread mixture by spoonfuls over the top of the cheese and meat base. Don’t worry if it doesn’t form a perfectly smooth, thin layer; it will spread and puff up as it bakes!
4. Bake Until Golden
Pop the dish into the preheated oven and bake for 30 to 35 minutes. You will know it is ready when the cornbread topping is beautifully golden brown, and a toothpick inserted into the center of the cornbread comes out clean.
Let it cool for just 5 minutes before serving. Top individual portions with a dollop of sour cream, some chopped green onions, black olives, or a splash of your favorite hot sauce. Enjoy!
Mexican Cornbread Casserole FAQs
You can really make this your own! If you want to lean into the Tex-Mex vibe, try swapping the plain diced tomatoes for a can of RoTel (tomatoes with green chiles).
Throwing in a can of black beans or pinto beans to stretch the meat is another easy change. You can also play around with the cheese by swapping the cheddar for pepper jack. It really adds a nice, subtle kick that cuts through the sweetness of the cornmeal.
Despite the name, you won’t find this dish in Mexico! It’s actually a quintessential Tex-Mex classic (much like Tex-Mex lasagna). It likely evolved out of traditional “Mexican Cornbread”, a Southern staple where home cooks started adding jalapeños, corn, and cheese directly into their skillet cornbread batter. Eventually, someone had the brilliant idea to layer it over seasoned ground beef to make it a full, comforting one-dish meal.
Pretty much any protein you like! Ground turkey or chicken are excellent, lighter swaps that absorb the taco seasoning perfectly. If you have leftover rotisserie chicken in the fridge, you can shred that up and toss it with the tomatoes and spices instead. For a vegetarian version, a combination of black beans, corn, and a can of refried beans makes a filling, hearty base.
Nobody wants dry cornbread! One neat trick is to fold half a can of cream-style corn right into your cornbread mixture alongside the milk and egg. It adds incredible moisture and a hint of sweetness without making the topping soggy. Another one is to add a small dollop of sour cream or a tablespoon of melted butter to the batter
Similar Recipes
If you love bringing easy casseroles and bold Mexican flavors to your dinner table, you will definitely want to try Mama’s taco casserole next time. And I can’t leave you without mentioning this incredible stuffed pepper casserole!
What did you think of this casserole recipe? I’d love to see what you’d rate this and hear your thoughts in the comments below!
Ingredients
- 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
- ½ cup water
- 1 large egg
- 1 cup Martha White self-rising white buttermilk cornmeal mix
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar cheese
Instructions
- 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.
- 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.
- Bake for 30-35 minutes or until golden brown on top. Enjoy!
Whenever I’m really hungry and misssing mom’s cooking, I turn to Christie and SouthernPlate.
I LOVE this recipe and it’s on the menu at least once a month and THANK GOODNESS Jiffy Cornbread Mix is available in the UK. Thank you Southern Plate I won’t go hungry tonight!!
I have this in the oven now and it’s smelling so good
can you use the yellow Martha white corn bread
This is a great recipe.
I’m going to toss in some retried beans as a layer and maybe finely diced red peppers.
Refried….LOL
Claudia, I agree. I have made this for years and mix refried beans in the meat after it has browned. also a little cheese in the mixture. I use one envelope Mexican style corn bread mix and one yellow cornbread mix. Layer mix on bottom, add meat and bean mixture then top with Mexican shredded cheese and finally the rest of the cornbread mix. Bake 425 for 20 minutes. I never have leftovers !
This is the same as my Tamale Pie recipe except it calls for Rotel instead of diced tomatoes. Also, for cornbread topping, I use the envelope of Martha White cornmeal mix … makes the topping so quick and easy.
I occasionally use the packet of mix as well Mimi!! It is very convenient!