Cheesy Mexican Cornbread Casserole
Golden, cheesy, and bursting with bold flavor, this Cheesy Mexican Cornbread Casserole is a true comfort classic with a Tex-Mex twist.
It brings together the hearty satisfaction of seasoned ground beef, the sweetness of corn, the mild heat of green chilies, and the irresistible melt of Mexican cheese—all nestled beneath a pillowy, golden cornbread crust. This dish isn’t just easy to make—it’s soul-warming, crowd-pleasing, and layered with textures that comfort and excite all at once.
Whether served at a family dinner or brought to a potluck, it’s the kind of casserole that disappears fast and leaves people asking for seconds.
Why People Will Love This Cheesy Mexican Cornbread Casserole:
Perfect Balance of Textures: The contrast between the creamy meat-corn mixture and the fluffy, golden cornbread topping delivers a mouthfeel that’s both hearty and comforting.
Bold, Layered Flavors: Taco seasoning, green chilies, and cheddar blend seamlessly with the sweetness of corn and the savoriness of beef—offering a bold Southwestern flavor in every bite.
Comfort Food with a Twist: It’s a nostalgic dish (like shepherd’s pie or pot pie) but reinvented with Mexican-inspired ingredients that make it feel both familiar and exciting.
One-Dish Wonder: This is a complete, satisfying meal all in one pan—protein, vegetables, and carbs—perfect for busy families or weeknight dinners.
Crowd-Pleasing & Versatile: Whether served at a potluck, dinner table, or holiday gathering, this casserole is universally appealing and can be easily customized with extra heat, beans, or different cheeses.
Key Ingredients:
Lean Ground Beef: The hearty base of the casserole, providing richness and protein, perfectly seasoned and cooked to tender perfection.
Cream-Style Corn & Whole Corn Kernels: A duo that delivers both creaminess and texture—balancing sweetness with savory elements, and adding body to the meat layer.
Rotel Tomatoes with Green Chilies: Infuse the dish with tangy acidity, gentle heat, and Southwestern flair—these are the flavor-makers that lift the entire casserole.
Shredded Mexican Cheese Blend: Melts into luscious, gooey layers of flavor—bringing a mix of sharp cheddar and smooth Monterey Jack for that golden, bubbling top.
Jiffy Cornbread Mix: The nostalgic, sweet cornbread crust that rises to form a tender, slightly sweet cap—soaking up juices below and baking into golden, fluffy perfection.
Taco Seasoning & Onion Powder: These dry seasonings layer in deep umami, subtle warmth, and complexity—turning everyday ingredients into a crave-worthy comfort dish.
Expert Tips:
Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shredding your own from a block ensures richer flavor and a perfectly gooey, melty texture on top and throughout the casserole.
Sauté the seasoning with the beef: Instead of adding taco seasoning after browning the meat, sauté it directly with the beef during the last minute of cooking. This “blooms” the spices, releasing essential oils for deeper, more aromatic flavor.
Balance the moisture content: Canned ingredients (especially cream-style corn and undrained corn) add lots of moisture. If your cornbread mix seems too thin after assembly, let the meat layer cool slightly before topping—it helps prevent a soggy bottom.
Let it rest before slicing: Once out of the oven, allow the casserole to rest for at least 10 minutes. This allows the layers to set and flavors to meld, giving you cleaner slices and better texture throughout.
Add a layer of flavor contrast: Before serving, top each portion with a dollop of sour cream, fresh cilantro, or diced avocado. These cooling garnishes provide creamy, fresh contrast to the rich, spicy, cheesy interior.
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 & Prep
Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish and set it aside.
Cook the Beef
In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spatula as it cooks. Once fully browned, drain any excess grease and reduce heat to medium.
Mix in the Veggies
Add the cream-style corn, the entire contents of the canned corn (undrained), and the Rotel tomatoes with green chilies. Stir well to combine.
Season the Mixture
Sprinkle in the taco seasoning, salt, pepper, and onion powder. Stir everything together and let it simmer for about 5 minutes, allowing it to thicken slightly.
Add Cheese
Turn off the heat. Stir in 2 cups of the shredded Mexican cheese blend until the cheese is melted and well incorporated.
Assemble the Casserole
Pour the meat and corn mixture into the prepared baking dish and spread it into an even layer.
Prepare the Cornbread Topping
In a large bowl, whisk together the Jiffy cornbread mix, eggs, and milk until you have a smooth batter.
Top and Bake
Pour the cornbread batter evenly over the meat mixture in the baking dish. Bake for 17–20 minutes, or until the cornbread is golden brown and fully cooked.
Finish with Cheese
Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded cheese on top.
Return to the oven for another 4–5 minutes, or until the cheese is melted and bubbly.
Serve
Allow the casserole to cool slightly, then slice and serve warm.
Important Notes When Making Cheesy Mexican Cornbread Casserole:
Layering is key for even cooking: Make sure the beef and corn mixture is spread evenly in the baking dish before pouring on the cornbread batter. Uneven layers can cause some parts to overcook while others stay underdone.
Cornbread batter consistency matters: The Jiffy cornbread mix should form a pourable but thick batter. If it’s too dry, the top may crack or bake unevenly. If it’s too wet, it can sink into the filling. Add a touch more milk only if absolutely necessary.
Don’t skip draining the beef: Excess grease can make the bottom layer greasy and heavy. Drain well, especially when using 80/20 beef. You want flavor, not fat pooling at the base.
Bake uncovered for the best crust: Covering the casserole will steam the cornbread layer instead of allowing it to crisp. Bake uncovered to create a golden, slightly crisp crust on top.
Check doneness at the center: Insert a toothpick into the middle of the cornbread topping. It should come out clean or with a few moist crumbs. If it’s still wet, bake a few minutes longer.
How To Enjoy Cheey Mexican Cornbread Casserole After Cooking:
Right After Baking:
Let It Rest (5–10 minutes):
Allow the casserole to sit before cutting. This helps the layers settle, making it easier to slice cleanly without the filling spilling out.
Cut into Squares or Wedges:
Use a sharp spatula or serrated knife to portion the casserole into hearty squares for serving.
How to Serve:
Main Course Style:
Serve warm as a stand-alone dish with a side of sour cream, guacamole, or a drizzle of chipotle crema.
Taco Night Twist:
Scoop a portion into a warm tortilla and top with shredded lettuce, diced tomatoes, and salsa — essentially turning your casserole into a handheld taco.
As a Hearty Side:
Pair with grilled meats (like carne asada or fajita chicken), or serve alongside a bowl of chili for a comforting meal.
Garnish & Customize:
Fresh Touches:
Sprinkle chopped cilantro, sliced green onions, or fresh jalapeño rings for a pop of color and brightness.
Spicy Add-Ons:
Add a few dashes of hot sauce or serve with pickled jalapeños if you want more kick.
Creamy Finish:
A dollop of sour cream or Mexican crema balances the richness and adds tang.
Storing & Reheating:
Refrigerate Leftovers:
Store tightly covered in the fridge for up to 3–4 days.
Reheat Like a Pro:
Warm individual slices in a toaster oven or oven at 350°F (175°C) for 10–15 minutes to maintain the crispness of the cornbread topping. Microwave for convenience, but note the top may soften.
Freeze for Later:
Wrap tightly and freeze portions for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition Information
Per serving for Cheesy Mexican Cornbread Casserole (based on 8 servings):
Calories: 430 kcal | Total Fat: 26 g | Saturated Fat: 11 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 100 mg | Sodium: 820 mg | Total Carbohydrates: 28 g | Dietary Fiber: 2.5 g | Sugars: 5 g | Protein: 21 g
Frequently Asked Questions:
Can I make this casserole ahead of time?
Yes! You can prepare the meat mixture and the cornbread batter separately up to 1 day in advance. Store both in the fridge, and when ready to bake, assemble and cook as directed. This helps preserve texture and flavor.
What’s the best type of ground meat to use for this recipe?
While lean ground beef is traditional, you can also use ground turkey, chicken, or even a plant-based meat substitute. Just ensure you season well to maintain bold flavor.
How do I know when the cornbread layer is fully baked?
Insert a toothpick into the center of the cornbread topping—if it comes out clean or with a few dry crumbs, it’s done. The top should be golden and slightly firm to the touch.
Can I freeze leftovers?
Absolutely. Let the casserole cool completely, then wrap tightly in plastic wrap and foil, or place in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 350°F until warmed through.
What can I serve with this casserole for a complete meal?
This casserole pairs well with a side salad, guacamole, or black beans. For a zesty contrast, serve it with a drizzle of sour cream or hot sauce and fresh lime wedges.
Should I drain the canned corn and Rotel before adding them?
Only drain the cream-style corn if it’s excessively runny. Do not drain the regular canned corn or Rotel; their liquids help moisten the casserole and add flavor to the base layer.
Can I use homemade cornbread batter instead of Jiffy mix?
Yes. You can replace the 2 boxes of Jiffy mix with about 2 ½ cups of your favorite homemade cornbread batter. Just be sure to keep the egg and milk ratios balanced to achieve a moist yet sturdy top layer.
What’s the best way to avoid a soggy cornbread topping?
Make sure to simmer the meat and veggie mixture long enough to reduce excess moisture. Also, avoid overmixing the cornbread batter, and bake until the top is fully set and golden brown.
Can I make this casserole in advance and bake it later?
Yes, but it’s best to assemble everything except the cornbread topping. Prepare the meat base in the baking dish and refrigerate. When ready to bake, mix the cornbread topping fresh and pour it over before baking.
How can I make the casserole spicier or milder?
To increase heat, use hot Rotel or add chopped jalapeños or hot sauce to the meat mixture. For a milder version, choose mild Rotel, omit extra spices, and use sweet corn instead of regular.