Mexican Cornbread Casserole
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Mexican cornbread casserole made with spiced ground beef and a delicious buttery cornbread topping is about to be your new favorite dinner!
Let’s be honest, this Mexican cornbread casserole recipe is really just a vehicle for that buttery crispy cornbread layer. I mean, the whole thing is great- but can we talk about the cornbread again? Serve it with peanut butter pie for dessert!
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Mexican Cornbread Casserole
Mexican Cornbread Casserole
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Why you’ll love this recipe!
📌 A great one dish meal that everyone will enjoy!
📌 Use your favorite veggies or a bag of mixed frozen veggies to make it easy.
📌 A great way to use of leftovers.
Cornbread Mexican Casserole Ingredients
- Ground beef – Browned and drained. You can use any kind of cooked ground meat or meat substitute. We love it with ground turkey too.
- Mixed vegetables – I like to use a bag of frozen mixed veggies (corn, peas, carrots, and green beans); thawed.
- Salsa – Grab a jar from the market or make your own with our roasted tomato salsa recipe.
- Spices – Cumin and chili powder. Alternatively you can use our homemade taco seasoning recipe or a packet of taco seasoning from the grocery store.
- Shredded cheese – We like Fiesta blend (also sometimes called Mexican blend). Straight cheddar is also fantastic.
- Cornmeal – Plain cornmeal, not cornbread mix.
- Butter – Salted butter, melted.
- Eggs – Large eggs.
- Milk – Whole milk is ideal, but low fat or skim will also work.
How to make our Mexican cornbread casserole recipe (step-by-step)
⭐ First, in the bottom of a casserole dish, mix together ground beef, vegetables, salsa, cumin, and chili powder. Top with shredded cheese.
⭐ Next, in a bowl, whisk together cornmeal, butter, eggs, and milk. Spread batter evenly over top of casserole.
Bake on center oven rack uncovered.
⭐ Then, if using a broiler safe dish, turn on the broiler brown and crisp up top. Watch closely to avoid burning.
⭐ Finally, allow to sit for a few minutes before serving.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make Mexican cornbread casserole recipe ahead of time?
Yes, this can be prepared and stored in the refrigerator for 1 – 2 days before serving or in the freezer for several months.
What vegetables can I add?
Adding extra veggies to your casserole is a great way to bulk up your dish and make it healthier.
Try adding or swapping peppers, mushrooms, diced tomatoes, zucchini, olives, onion, and even chopped spinach!
Storage and leftovers
How long does a casserole last?
The leftovers will keep in the refrigerator for 3 – 4 days. Keep in an air tight container for best results.
Can you freeze it?
Yes! Allow the casserole to cool to room temperature then store in a freezer safe, air tight container for up to 3 months.
Tips, tricks, and frequently asked questions
✅ We recommend frozen vegetables for this recipe. Thaw them quickly before adding to the casserole by rinsing with warm water. Always measure frozen vegetables before thawing. Fresh or canned vegetables can also be used.
✅ When broiling, you will see the butter come bubbling out of the top of the crust. This is normal and it will settle back in as soon as the casserole is removed from the oven.
✅ Make it spicy by adding chipotle powder or diced jalapenos.
✅ Serve with favorites like black olives, sliced avocado, homemade pico de gallo, and black beans.
What to eat with taco cornbread casserole (serving suggestions)
This is a full meal on its own, but you can also round it out with our cheesy corn recipe, refried beans, and pineapple fluff for dessert!
More delicious Tex-Mex recipes
- Flour Taquitos
- Oven Baked Tacos
- Loaded Chicken Nachos
- Taco casserole recipe
- Tortilla Soup with Chicken
- Tostadas with Chicken
- Mexican Stuffed Peppers Recipe
- See all our easy Mexican Recipes
Other awesome casserole dishes
- Chicken fajita casserole
- Broccoli casserole
- Pork and beans casserole
- Chicken cordon bleu casserole
- Chili cornbread casserole
- See all our dinner casserole recipes!
Tools we love
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
- Metal spatula – We like a metal spatula for getting lots of cheesy chicken and peppers.
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How to Make Mexican Cornbread Casserole
Mexican Cornbread Casserole
Ingredients
Filling
- 2 pounds ground beef browned and drained
- 4 cups mixed vegetables (corn, peas, carrots, green beans) frozen, thawed
- 2 cups salsa
- 1 teaspoon cumin*
- 1 teaspoon chili powder*
- 3 cups shredded Fiesta blend cheese sometimes called Mexican blend cheese
Topping
- 2 cups cornmeal
- 2 sticks salted butter melted
- 2 eggs
- ½ cup milk
Instructions
- In the bottom of a 9x13 casserole dish, mix together ground beef, vegetables, salsa, cumin, and chili powder.
- Top with shredded cheese.
- In a bowl, whisk together cornmeal, butter, eggs, and milk. Spread batter evenly over top of casserole.
- Bake on center oven rack uncovered at 350° F for 30 minutes.
- Optional: If using a broiler safe dish, turn on broiler for 3 - 5 minutes to brown/crisp top. Watch closely to avoid burning.
Notes
Nutrition
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Mexican Cornbread Casserole
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This makes such a great dinner for my family, just get it ready and pop it in the oven, and then just wait for it to be done. So simple and so delicious.
Combining two great recipes into one delicious meal is a great idea to me! So much flavor & so hearty!!
this tastes just like the cornbread my friend makes that is absolutely delicious! thank you for sharing this recipe!
Thanks for the Mexican cornbread casserole. Best regards!
http://www.fooddoz.com
Simple mouth-watering and came out so delicious!!!