Fiery, Fluffy Mexican Cornbread Casserole
Forget dry taco shells and assembly bars. This cozy, one-pan Mexican Cornbread Casserole features a rich, saucy ground beef filling spiked with taco spices, sweet kernel corn, and juicy tomatoes, all tucked beneath a fluffy, cheddar-studded cornbread crust.
Servings: 4 Servings
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!
Video
Notes
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.