Cheesy Mexican Cornbread Casserole
Cheesy Mexican Cornbread Casserole is a hearty, flavor-packed comfort food dish that brings together the bold taste of taco-seasoned beef, sweet corn, and tangy tomatoes—all topped with golden, cheesy cornbread.
It’s a cozy weeknight dinner or potluck favorite that’s easy to prepare and guaranteed to satisfy.
Why You’ll Love This Recipe
Comforting and filling: A full meal baked in one dish
Loaded with flavor: Taco spices, creamy corn, and melty cheese in every bite
Perfect for crowds: Feeds a group and reheats well
Minimal prep: Uses pantry staples and a quick cornbread topping
Family favorite: Even picky eaters love it!
Key Ingredients
Ground beef: A hearty protein base with lots of flavor
Cream-style & canned corn: Add sweetness, moisture, and texture
Rotel tomatoes with green chilies: Bring a mild kick and tangy tomato depth
Mexican cheese blend: Melts perfectly into the casserole and adds richness
Jiffy cornbread mix: Light, fluffy topping that pairs perfectly with the bold filling
Taco seasoning & onion powder: Infuse the casserole with classic Tex-Mex flavor
Cheesy Mexican Cornbread Casserole
Ingredients
1 pound lean ground beef
14.75 ounces cream-style corn
8.75 ounces canned corn
10 ounces Rotel diced tomatoes and green chilies
1 ounce taco seasoning
1 teaspoon salt
1 teaspoon pepper
1 tablespoon onion powder
3 cups shredded Mexican cheese blend
17 ounces Jiffy cornbread mix 2 boxes
2 large eggs
2/3 cup milk
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Once fully cooked, drain the excess grease and reduce the heat to medium.
Stir in the cream-style corn, canned corn (undrained), and Rotel tomatoes with green chilies. Mix well until combined.
Add the taco seasoning, salt, pepper, and onion powder. Stir everything together and let the mixture simmer for about 5 minutes to thicken slightly.
Remove the skillet from heat and stir in 2 cups of shredded Mexican cheese blend until melted and fully incorporated.
Transfer the meat and corn mixture into the prepared baking dish, spreading it into an even layer.
In a separate large bowl, whisk together the Jiffy cornbread mix, eggs, and milk until smooth with no large lumps.
Pour the cornbread batter evenly over the meat mixture in the baking dish.
Bake for 17–20 minutes, or until the cornbread topping is golden and cooked through.
Remove from the oven and sprinkle the remaining 1 cup of shredded cheese over the top. Return to the oven and bake for another 4–5 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for a few minutes before slicing and serving. Enjoy warm!
Recipe Notes
Don’t drain the canned corn or Rotel: The extra liquid helps keep the filling moist and flavorful. It also blends well with the taco seasoning to create a thick, saucy base.
Use freshly shredded cheese for best meltability: Pre-shredded cheese contains anti-caking agents, which can prevent smooth melting. Freshly shredded cheese blends in creamier.
Let it cool before slicing: After baking, give the casserole 5–10 minutes to rest. This helps the layers set and makes it easier to slice cleanly.
Test doneness in the center: Use a toothpick to check the middle of the cornbread topping. If it comes out clean or with just a few crumbs, it’s ready.
Check oven temp: Cornbread can brown quickly, so if your oven runs hot, start checking it around the 15-minute mark to avoid overbaking.
Add mix-ins carefully: While black beans, jalapeños, or chopped onions are great additions, don’t overload the filling or it could affect the bake time and texture.
Great make-ahead option: You can assemble the casserole earlier in the day, refrigerate it, and bake when needed. Just bring it to room temp before putting it in the oven or add a few extra minutes to the bake time.
Nutrition Information
(Per serving – approx. 8 servings)
Estimated values based on standard ingredients:
Calories: ~480 | Protein: 24g | Fat: 27g | Carbohydrates: 34g | Fiber: 3g | Sugar: 6g | Sodium: ~900mg
Kitchen Equipment Needed
9×13-inch baking dish
Large skillet or sauté pan
Mixing bowls (1 large, 1 medium)
Measuring cups and spoons
Whisk or fork
Spatula or wooden spoon
Oven mitts
Recipe Swaps and Variations
Ground turkey or chicken: For a leaner option
Vegetarian: Skip the meat and add black beans or plant-based crumbles
Add heat: Mix in diced jalapeños or hot sauce
Use a homemade cornbread batter: If you prefer not to use boxed mix
Try different cheeses: Pepper jack, cheddar, or Monterey Jack are great options
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze individual portions for up to 2 months (wrap tightly to prevent freezer burn)
To reheat: Warm in the oven at 350°F until heated through or microwave individual servings
Food and Drink Pairings
Serve with: A side salad, guacamole, or tortilla chips and salsa
Drinks: Iced tea, a light lager, or a margarita for something festive
Dessert: Pair with churros, tres leches cake, or cinnamon sugar cookies
Frequently Asked Questions:
Can I make this ahead of time?
Yes! You can prepare the filling and cornbread batter separately, then assemble and bake when ready.
Is this casserole spicy?
It has a mild kick from the Rotel. For more heat, add jalapeños or use a spicy taco seasoning.
Can I use just one box of cornbread mix?
You can, but the topping will be thinner and may bake a little faster—start checking at 15 minutes.
What’s the best way to know the cornbread is done?
Stick a toothpick into the center—it should come out clean when it’s fully baked.
Can I use fresh corn instead of canned?
Yes! About 1 ½ cups of fresh or frozen (thawed) corn kernels can replace the canned corn.
Should I drain the Rotel and corn?
No, leave them undrained. The liquid helps blend the flavors and keeps the casserole moist.
Can I add beans to the filling?
Absolutely. Black beans or pinto beans make great additions and stretch the recipe further.
What if my cornbread browns too fast?
Loosely cover the top with foil during the last few minutes of baking if needed.
How do I keep the cheese from getting greasy?
Stir the cheese into the hot filling off heat and bake until just melted—don’t overcook it.
Can I use homemade taco seasoning?
Yes! A mix of chili powder, cumin, garlic powder, paprika, and oregano works well.