Mexican Cornbread Casserole Recipe
Mexican Cornbread Casserole is cheesy, hearty, and full of Tex-Mex flavor with beef, corn, Rotel, and cornbread topping—perfect comfort food!
Servings: 12 servings
Calories: 434kcal
Ingredients
- 1 lb. ground beef
- 1 cup diced green bell pepper
- 1 cup chopped sweet onion
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 10 ounce can Rotel diced tomatoes with green chilis
- ¼ cup mild salsa
- 15.25- ounce can sweet corn drained
- 14.75- ounce can cream-style corn
- (2) 8 ½- ounce boxes Jiffy cornbread mix
- ¾ cup milk
- 2 eggs
- 1 ½ cups shredded pepperjack cheese
- 1 ½ cups shredded triple cheddar cheese
Instructions
- Preheat oven: Set to 350°F and grease a 9x13-inch baking dish.
- Cook the filling: Brown ground beef, bell pepper, and onion in a skillet until the meat is cooked through and the vegetables are soft. Stir in all seasonings.
- Add flavor: Mix in Rotel, salsa, half the cream-style corn, and half the sweet corn. Stir to combine, then transfer to the prepared baking dish.
- Cheese layer: Sprinkle half the pepperjack and half the cheddar evenly over the meat mixture.
- Mix cornbread batter: In a large bowl, combine Jiffy mix, milk, eggs, and the remaining corn. Stir until well blended.
- Assemble: Pour the cornbread batter over the meat mixture, spreading evenly. Sprinkle the remaining cheese on top.
- Bake: Place in the oven and bake for 45–50 minutes, or until the cornbread is cooked through and golden.
- Cool and serve: Let the casserole cool for 5–10 minutes before slicing.
Nutrition
Calories: 434kcal | Carbohydrates: 46g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 778mg | Potassium: 456mg | Fiber: 5g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 16mg | Calcium: 275mg | Iron: 3mg