This Mexican Cornbread Casserole is a delicious, comforting dish that combines savory ground beef, sweet corn, tangy tomatoes, and a cheesy layer, all topped with a golden cornbread crust. Perfect for weeknight dinners or potlucks, it’s a hearty, flavorful meal that the whole family will love.
1. Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius.
2. Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3 minutes. Add ground beef and cook until browned, draining excess fat.
3. Stir in taco seasoning, drained corn, and diced tomatoes. Cook for 3-4 minutes.
4. Spread the beef mixture in a 9x13-inch baking dish. Top with shredded cheddar and Monterey Jack cheese.
5. In a bowl, mix cornbread mix with milk and an egg. Stir in sour cream. Pour the batter over the beef and cheese layer.
6. Bake for 25-30 minutes until the cornbread topping is golden brown and a toothpick comes out clean.
7. Let cool for a few minutes, garnish with chopped cilantro if desired, and serve warm.
For added heat, mix in some diced jalapeños with the ground beef.
Substitute ground turkey or chicken for a leaner option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
This Mexican Cornbread Casserole is a satisfying and easy-to-make dish that’s sure to become a family favorite. With its savory, cheesy filling and tender cornbread topping, it’s perfect for any night of the week. Pair it with a fresh salad or guacamole for a complete meal. Check out more of our Tex-Mex-inspired recipes to spice up your dinner table!