Mexican Cornbread Casserole is a hearty weeknight dinner recipe the whole family will love.


  • 1 lb lean ground beef
  • 14.75 oz cream style corn
  • 8.75 oz canned corn
  • 10 oz Rotel diced tomatoes and green chilies
  • 1 oz taco seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • 3 cups shredded Mexican cheese blend
  • 17 oz Jiffy cornbread mix (2 boxes)
  • 2 eggs, large
  • 2/3 cup milk


  • Preheat oven to 400F.
  • Dump the ground beef into a large saute pan over medium-high heat.
  • Crumble the ground beef well as it cooks.
  • Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
  • Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
  • Stir all of the ingredients together well.
  • Add the taco seasoning, salt, pepper and onion powder to the pan.
  • Stir well and leave to simmer and thicken for 5 minutes.
  • After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
  • Stir until the cheese is melted.
  • Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
  • Pour the cornbread mix into a large mixing bowl.
  • Add the eggs and milk to the bowl with the cornbread mix.
  • Stir until no large chunks remain.
  • Pour the cornbread batter over the ground beef mixture in the baking dish.
  • Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
  • Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
  • Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
  • Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
  • Enjoy!


Recipe from: thisisnotdietfood.com